Whenever we travel, we take Tasty Bites’s Jodphur Lentils along just in case there is no vegan food available. We think they are really tasty for a packaged food, but they are expensive, and single serve, so I set out to replicate them. I’m very pleased with what I came up with.
– Linda Nelson
1 cup yellow split peas sorted and rinsed
2 cups vegetable broth
1 teaspoon turmeric
1/4 teaspoon cayenne, or to taste
1/2 teaspoon salt or to taste
2 tablespoons vegan butter or olive oil
2 cloves garlic minced
1 medium onion diced
1 teaspoon cumin
2 whole cloves
Add the split peas, vegetable broth, turmeric, salt, and cayenne to a stock pot, and bring to a boil. Lower the heat to allow the peas to simmer, and loosely cover the pot. Cook for up to 40 minutes or until the peas are soft and mushy. How much the peas should cook depends on what you like.
While the peas are cooking, melt the vegan butter in a skillet, and add the onion, garlic, cumin, and cloves. Cover and cook until the onions are soft checking the heat often so as not to burn them. It took me about 10 minutes.
When the peas are soft, add the onion mixture. Serve over rice or serve as a soup. I couldn’t wait for lunch today so I had them for breakfast! Yum!
My thanks to my wonderful friend and fellow board TCA board member Linda James for the gift of the beautiful bowl! It matches the dhal perfectly.