I took my cue from the cocmments by Ednicious and viewed it as an "enthusiastic" dahl - and I made it a bit differently but it came out great! I soaked the split yellow peas for a few hours, which both softens them and helps to reduce gassy side-effects for people not used to eating them. For the people who said they take much longer to cook, perhaps they are using a different kind of pea. I found mine in the ethnic food aisle of my supermarket, and it was marked Mung Dal.
I sauteed an onion, cubanelle pepper, some carrots, roma tomatoes (all chopped up in my mini food processor) in some olive oil, added some frozen corn kernels, and let them soften. I added a couple of garlic cloves, let them cook a bit, and then added my spices: about a teaspoon of chili powder I had toasted prior, 1 ts of ground ginger (didn't have fresh), 1/2 ts of coriander, 1 ts of cumin, and a couple of bay leaves and some salt. I let that sautee with the veggies a little and added the drained peas (2 cups). Then I added 4 cups of chicken broth and let it cook for 20 minutes while I cooked some jasmine rice. It was super yummy. My point is that you really can make it your own and develop it according to your tastes if you don't have the exact recipe components on hand. :)
44 users found this review helpful
May 29, 2008