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Title: Amti

3/4 C yellow split peas
1 1/2 C boiling water
2 T vegetable oil
1/2 t mustard seeds
3 - green chilies, finely chopped
1 - small onion, finely chopped
1/2 t turmeric
1/2 t paprika
1/8 t ground black pepper
0 - pinch of ground cinnamon
0 - pinch of ground cloves
0 - pinch of ground cardamom
1 T lemon juice
1/2 t brown sugar
1 t salt

Soak split peas for one hour. Drain. Add boiling water and cook until soft, about 30 minutes.

Heat vegetable oil and fry mustard seeds until they pop. Put in the green chilies and onion. Fry until golden. Add turmeric, paprika, black pepper, cinnamon, cloves, and cardamom. Fry for 2 minutes. Stir into the cooked split peas. Bring to a simmer and add lemon juice, brown sugar, and salt. Mix well.


From A Taste of India
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Title: Coriander Rasam

3 T yellow split peas
4 c water
2 T vegetable oil
1 - small onion, finely chopped
1 - clove garlic, crushed
1 - bay leaf, crumbled
4 t ground coriander
1/4 t cumin
1/4 t turmeric
1/4 t mustard seeds
1/2 t crushed red pepper
0 - pinch of fenugreek seeds
0 - pinch of ground black pepper
2 T lemon juice
1 1/2 t salt

Boil the split peas in the water until soft.

Heat the vegetable oil and lightly fry the onion. Add the garlic, bay leaf, coriander, cumin, turmeric, mustard seeds, red pepper, fenugreek seeds, and ground black pepper. Fry for 1-2 minutes. Add to the boiled peas, along with the lemon juice and salt.

Simmer for 15 minutes. Strain and serve hot.


From A Taste of India
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---begin-tinykitchen---
Title: Sambhar

1/3 C yellow split peas
1 - onion, thinly sliced
2 - green chilies, finely chopped
3 1/2 C boiling water
2 T vegetable oil
1 T ground coriander
1/2 t chili powder
1/4 t cumin
1/4 t turmeric
2 t salt
1/3 - medium green pepper, cut up
1 - medium tomato, cut up
0 - pinch of fenugreek seeds
1/8 t mustard seeds
1 - small onion, finely chopped
1/4 C lemon juice

Soak split peas 12 hours or overnight, then drain. Bring water to a boil and add peas, sliced onion, and green chilies. Cover and simmer for one hour.

Heat 1 tablespoon of the vegetable oil and fry the coriander, chili powder, cumin, and turmeric for 2-3 minutes. Add to the simmering peas, along with the green pepper and tomato. Put in salt. Simmer 30 minutes.

In remaining 1 tablespoon of oil, fry the fenugreek and mustard seeds until they crackle. Add onion and brown lightly. Add to the split peas. Stir in lemon juice.


From A Taste of India
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---begin-tinykitchen---
Title: Kitchri

1/4 C split yellow peas, soaked one hour
0 - boiling water
1 C long grain rice
2 - whole cardamom seeds
2 - cloves
1 t salt
0 - pinch of turmeric
2 1/4 C water
2 T oil

Cover split peas with boiling water and cook for 15 minutes. Drain.

Bring 2 1/4 cups water to a boil. Add cardamoms, cloves, salt, and turmeric. Stir in rice and drained split peas. Cover tightly, lower heat, and steam until done.


From A Taste of India
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