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Pakistani Split Peas and Lentils

post by molly


My friend Anne organized a few cooking classes taught by a home cook from Pakistan.  We made wonderful dishes like tandoori chicken, halva, flat bread, and mint chutney; but this is the one that’s made it into my cooking repertoire.  Probably because the ingredients are so familiar and it’s easy to put together.  Anne agreed that it’s the kind of recipe that’s difficult to mess up.  Neither of us have been faithful to following the original instructions, yet continue to be happy with the results.





Pakistani Split Peas & Lentils

1 cup yellow split peas
1/2 cup orange lentils
1 tablespoon extra virgin olive oil
1 jalapeno, seeded and minced
1/2 onion, chopped
1 tablespoon minced ginger
1 tablespoon minced garlic
1/2 teaspoon cumin
1/2 teaspoon turmeric
2 cups stock or water
1 roma tomato, chopped
1 teaspoon salt
1/4 cup minced cilantro

Soak peas and lentils in water to cover for 3 hours.  Drain and rinse.

Heat a large saucepan or small pot to medium and add oil.  Saute jalapeno, onion, ginger and garlic until beginning to soften, about a minute.  Add cumin and turmeric; cook until fragrant, another minute or so.  Add drained peas and lentils, along with 2 cups stock or water and the chopped tomato.  Bring to a boil.  Reduce to a simmer and cover with the lid.  Cook for 25 minutes or until the peas are soft (the lentils will break down completely).  Add salt and water or stock to preferred consistency.  Garnish with cilantro.

Makes 4 servings.



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