Masala Dal (Adapted From Julie Sahni)

• 1 1/2 cups yellow split peas
• 1/3 teaspoon turmeric
• 2 teaspoons kosher salt
• 4 tablespoons ghee or 4 tablespoons canola oil
• 1 teaspoon cumin seed
• 1 1/2 cups finely chopped onions
• 1/4 teaspoon ground red pepper
• 2 tablespoons cilantro

1. Wash and rinse the peas in three changes of water.
2. Bring to a boild in 4 Cups of water then reduce the heat to medium-low to keep the peas simmering.
3. Cook for an hour or until peas are cooked and tender.
4. In the mean time add the ghee (or oil) to a medium sized skillet at medium-high heat.
5. Once ghee is hot add cumin seeds and ground pepper and tumeric for 10-15 seconds.
6. Next add the onion and cook until brown 10-15 minutes.
7. When the onion mixture is cooked add to the split peas.
8. Now deglaze the skillet you cooked the onion in with ~1/4 cup of water and add this to the split peas.
9. Garnish with cilantro and serve with naan or your favorite other bread.

yellow split peas, turmeric, kosher salt, ghee, cumin, onions, ground red pepper, cilantro

Taken from www.food.com/recipe/masala-dal-adapted-from-julie-sahni-385923 (may not work)