Yield: 26 servings (3¼ cups total)
Prep Time: 15 minutes
Cook Time: 10 minutes

Dahl is a staple of the tables of the Indian subcontinent. The word translates also to mean its basic ingredient—lentils—as well as the condiment made from them. This “dahl” is made with a different legume: fresh peas. And it proves that different is good. Serve as a condiment or accompaniment to our Tandoori Coconut Chicken and Citrus Rice or any Indian-inspired meal.


2 tablespoons extra-virgin olive oil
½ small yellow onion, peeled and roughly chopped (about ¼ cup)
1 small dried Thai bird chili pepper, stem removed and seeds shaken out
4 cloves garlic, peeled
1 teaspoon Garam Masala Mix, or store-bought garam masala


1) Heat the oil in a medium-sized saucepan set over high heat until it shimmers. Add the onions and chili pepper, and cook, stirring, for 2 to 3 minutes, or until the onions are lightly browned. Watch carefully, and reduce the heat as needed so the mixture does not burn. Add the garlic and garam masala, and cook, stirring, for 20 to 25 seconds, until very fragrant.

2) Add the broth, salt, and ginger and stir gently. Cover and bring to a boil. Reduce the heat to a simmer and cook for 1 to 2 minutes. Remove and discard the ginger and chili pepper.

3) Add the peas and cook for 1 to 1 ½ minutes, until the peas are just soft but still a vibrant green.

4) Using an immersion blender, blend until smooth. Add the cilantro and stir well, reserving a few leaves for garnish on top. If you wish, top with a few shots of hot sauce for some extra heat. Serve hot or chilled. It makes a good accompaniment for our Tandoori Coconut Chicken and our Citrus Rice.

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