Split Pea Vegetable Dal

Dal is a classic Indian dish that is usually served over plain rice or eaten with bread.
You can use any dried lentil or pea to make dal but my favorite is split pea dal served over plain white rice with Chapatis.

Ingredients:

• 1 cup green split peas
• 4 cups water
• 2 teaspoons salt
• 4 bay leaves
• 1 cinnamon stick
• 1 teaspoon turmeric
• 1 tablespoon butter
• 1 1/4 cups vegetables, cubed (I use zucchini and carrots)
• 2 tablespoons butter
• 1/2 teaspoon cumin seeds
• 1 dried chili, crushed
• 1 teaspoon grated fresh ginger
• 1/4 teaspoon hing (asafetida) or garlic powder

Rinse and drain the split peas. In a medium-sized heavy-bottomed pot combine the water, salt, bay leaves, and cinnamon stick and bring to a boil. Once the water is boiling add the split peas.
When the water comes to a second boil, partially cover the post and reduce the heat, and allow to cook for 20 minutes, or until the split peas are soft. Add the turmeric, butter and cubed vegetables. Cover and allow to cook until the vegetables are tender and the split peas are completely broken down (approx. 20 more minutes).
Once the split peas are broken down you will make a spice mix to add to them.
In a small frying pan melt the 2 tablespoons of butter. Add the cumin and crushed chili and allow to fry for a minute. The cumin seeds will darken a little. Then add the ginger and hing and fry a few more seconds. Pour the spice mixture into the split peas and stir well. Allow the seasoning to cook in the split peas for 5 minutes to blend. Serve the dal hot over plain white rice or as a thick soup with bread or chapatis.