Easy Moong Dal Mashed Yellow Split Peas

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Adapted from laurel's kitchen. Serve this with basmati rice and steamed vegetables and you have yourself a filling, nutritious meal. Unfortunately, for this particular recipe there isn't any room for substitution or omission of ingredients.

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Steps

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In large pan boil the split peas in plenty of water for about 30 minutes until tender.

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If the water starts evaporating too quickly , add more as needed.

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By the end of the cooking time , the split peas should have the dry consistency of mashed potatoes , the majority of the lentils will have lost their shape and most of the water will have evaporated.

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Remove pot from range , drain the water from the lentils and stir in salt.

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Cover and set aside.

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Chop onion , and combine with the jalapeno , turmeric and curry powder.

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Heat the oil or ghee over medium heat in a heavy saute pan with lid.

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When oil is hot , carefully add the black mustard seeds.

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Stand back as they may pop up into your face.

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Cover the pan with the lid and continue cooking the mustard seeds until the popping quiets down.

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Now add the onion mixture to the pan and saute until the onion is translucent and golden.

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Finally , stir in the cooked split peas.

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Remove from heat and stir in the lemon juice.

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Taste and adjust s.

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Ingredients

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yellow split peas, salt, yellow onion, jalapenos, fresh turmeric, curry powder, peanut oil, black mustard seeds, lemon, juice of, fresh cilantro