Not-quite-bhurta and a simple dhal, served with rice and raita.
Yesterday before work, I soaked some yellow split peas thinking I would make a pea and
ham bacon soup. But when I got home I was tired so I just reheated some quiche and promptly fell asleep on the sofa. Today I realised I had soaked more peas than I needed, so I decided to make a dhal tonight and save the rest for soup tomorrow.
While dhal can be delicious with rice or roti, I had an eggplant in the fridge so I decided to make Sabotabby‘s not-quite-bhurta AKA generic quick n’ dirty Indian eggplant. Then I steamed some rice and threw together a quick raita and an Indian style dinner was ready.
Serves 3-4, with lots of leftover dhal
Very Easy Dhal
I haven’t unpacked A Taste of India, by Madhur Jaffrey yet, but luckily there is a dhal recipe in this month’s Delicious, so I used that as a guide
4 cups of soaked split peas (about 1 and a half cups when dry)
1 can of diced tomato
2 cups water
1 tbsp vegetable oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 tsp minced garlic
1 tsp minced ginger
pinch of cardamom
pinch of salt
In a saucepan, heat the oil and add all the spices except the salt. Cook for 1-2 minutes then add the split peas, the tomato, and the water. Bring to the boil, then turn heat to low and simmer for about 45 minutes, until the moisture is absorbed and the peas are tender. Stir regularly to avoid sticking to the bottom of the pot, and add extra water if needed. Add salt to taste, just before serving.