This recipe started with me opening up my cupboards and realizing--it's time to go grocery shopping, but ended with a fabulous combination of flavors that I could have missed out on. Nothing like being short on groceries to bring out creativity in the kitchen. The recipe worked out great and the lemon updates the dish for spring.
Split Pea Dal with Forbidden Rice and Lemon (serves 4)
- 1 cup of forbidden rice, cooked according to instructions*
- 2 cups of split peas, also cooked according to instructions*
- 1 yellow onion
- 1 tbsp olive oil
- 1 can coconut milk
- 1 tbsp + 1 tsp curry powder
- 1 tsp salt
- 1 tsp turmeric
- 1/4 tsp cayenne
- Juice of 1 lemon
Begin to cook the rice and the split peas in separate pots-they should both take around 40 minutes. Once they are almost done, dice the onion and add to a large sautoir pan. Allow the onion to lightly sweat for about 5 minutes. Once translucent, stir in the coconut milk, curry powder, salt, tumeric, cayenne and lemon juice. Allow to simmer for about 5 minutes and then add the cooked split peas. Add extra salt and lemon to taste. Serve over a bed of the forbidden rice and garnish with a slice of lemon.
*don't forget to salt the water :)