Split peas are economical and require no sorting or washing. In this unusual dish, the flavors of the split peas, apples, coconut, spices and seasonings intermingle through very slow cooking. The result is a zesty, naturally sweet soup that’s very satisfying on blustery winter days. Try it with a Griddle-Fried Potato-Stuffed Whole Wheat Bread and a green salad for lunch or dinner.
Dal soaking time: 5 hours
Preparation time (after assembling ingredients): 10 minutes
Cooking time: 1½ hours
Serves: 4 to 6
• ⅔ cup (145 g) green or yellow split peas
• 1 teaspoon (5 ml) scraped, finely shredded or minced fresh ginger root
• 1–2 hot green chilies, minced
• 1¼ teaspoons (6 ml) cumin seeds
• 2-inch (5 cm) piece of cinnamon stick
• 8 whole cloves
• 4 black peppercorns
• 4 tablespoons (60 ml) ghee or vegetable oil
• 1 teaspoon (5 ml) turmeric
• 7 cups (1.75 liters) water
• 1 large cooking apple, cored and cut into 16 pieces
• ¼ cup (25 g) fresh or dried shredded coconut
• 2 tablespoons (30 ml) minced fresh parsley or coarsely chopped coriander leaves
• 1½ teaspoons (7 ml) salt
1. Soak the split peas in hot water for 5 hours. Drain.
2. Combine the ginger root, green chili, cumin seeds, cinnamon stick, cloves and peppercorns in a small bowl. Heat the ghee or oil in a heavy 3-quart/liter nonstick saucepan over moderate heat. When it is hot, sprinkle in the combined seasonings. Fry until the cumin seeds turn brown. Add the turmeric and follow immediately with the water. Bring the liquid to a full boil and stir in the split peas, apple and coconut.
3. Reduce the heat to moderately low, cover and gently boil for 1½ hours or until the dal is soft and fully cooked. Remove from the heat and stir in the herb and salt. Then cover and allow the added seasonings to soak into the hot dal for 1–2 minutes. Stir and serve.
