I have a lot to catch up on with my blog—I know I owe everyone the Tiny Kitchen Remodel unveiling, and I have a few awards and a “tag” to respond to (thank you so much!), but between work, the remodel and my teaching, I’ve had little free time. Oh, and this weekend I’ve been breaking in the new kitchen!
Wednesday I made this dhal. I’d been dreaming of yellow split peas for weeks, and I don’t know if it was the storm that hit SoCal last week or all the other lentil recipes my blogger friends had posted that got me in the mood, but I was so happy to make these!
I had half a cup of chana dhal left in the cupboard and a whole bag of yellow split peas, so I figured I’d use both for more texture. I used up Easter’s ham bone that Dad tried to give to the dog, and we decided that she shouldn’t have bones anymore after some research. So into the pot it went along with a lamb shank bone that was hanging out in the freezer.
That said, this dish is easily vegetarianized/veganized. Just leave out the meat and use “no beef” beef stock or mushroom stock, and for vegans, leave off the feta as a topping.
I’m very pleased with myself because I only consulted a recipe for the ratio of water to lentils, and otherwise threw in the ingredients as I saw fit. And, dear readers, it was wonderful, if I do say so myself. The Husband and I both had seconds! And I was already dreaming about leftovers.
TKS Chana Dhal
1.5 cups dried yellow split peas
.5 cup dried chana dhal (split chick peas)
6 cups water (or stock, for veggie version)
Ham bone/lamb bones
1 onion, chopped
1 Tbs cumin seed
1 tsp mustard seed
1 tsp coriander seed
2-inch piece of cinnamon stick
4 cloves garlic
3 dried red chiles
1/2 cup chopped cilantro
3 tsp sea salt
Freshly ground black pepper
2 large shallots, sliced
2 red Fresno chiles (or red jalapeños)
2 tsp cumin seeds
Crumbled feta cheese
Rinse the dried lentils, and set aside. In a stockpot, heat 2 Tbs of coconut oil, and sauté the onion until golden. Add the seeds, cinnamon, garlic and chiles; stir for one minute. Add the water and bones, or stock and bring to a boil. Simmer for two hours until the lentils are tender, adding more water to loosen, if necessary.
When the lentils are cooked, add the cilantro; set aside. In a large, heavy-bottomed frying pan. Sauté the shallots in coconut oil until deep golden brown, then add the chiles and cumin seeds; cook for another 3-5 minutes.
If using the bones, make sure to remove the bones before serving and take any meat off the bones and return it to the lentils. Serve lentils with a few tablespoons of feta and a large dollop of the shallot mixture.