Yellow Split Pea Dhal

I had lots of yellow split pea left from making the pea soup. And I’ve been craving stewed or simmered recipes to warm me up.

Also, this is a good pantry diving kind of dish when winter makes you pay with icing rain and snow.

Ingredients:
250g yellow split pea
4 cups water
2 slices of ginger
1 stick cinnamon
3/4 tea spoon turmeric
1 1/2 dried yunan pepper
1 table spoon oil
1 onion, chopped
2-3 cloves garlic finely chopped
2 inch ginger grated
1 pint diced tomatoes
1 tea spoon coriander
1 tea spoon cumin seed
3/4 tea spoon garam masala
salt
Juice of 1/2 lemon
ingredients

***

1. In a large pot, combine the water, slices of ginger, cinnamon and turmeric.
water1

2. Bring to a boil to dissolve the turmeric.
Just be careful not to splash any on you from this point on, turmeric stains everything a bright yellow.
water2

3. Rinse the split peas and pick through them to make sure to remove any rocks or debris. Add to the pot. Cover and simmer for 40-50 minutes.
peas1

4. Meanwhile, grind together the coriander and garam masala using a mortar and pestle. Set aside.
grind

5. In a second, smaller, pot, warm the oil.
oil

6. Throw in the cumin and allow to sizzle for 30 seconds, until very fragrant.
cumin

7. Throw in the onions. Cook on medium heat for a few minutes until translucent.
onions

8. Add the grated ginger and the garlic.
onions2

9. Stir in the tomatoes.
tomatoes

10. And the spices from step 4. Crumble in the remaining 1/2 dried pepper.
Cover and simmer for 30-35 minutes on low heat (or until your peas are done).
spices

11. The peas should have absorbed most if not all of the water (add water if they are still hard) and should be soft and barely starting to fall apart.
Fish out the cinnamon, ginger and dried chili.
peas2

12. Combine the spiced tomatoes to the split peas. Add the lemon juice and salt to taste.
combine

13. Serve with rice as a main (or with roti, or with naan). Can also be served as a side dish.
serve

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Goat Skewers

I had stumbled over this recipe over at Inn at the Crossroad years ago, but never quite got around to making it. I wish I had cooked this much sooner! The skewers are delicious, and the marine would go well on all sorts of other meats. I have half a mind to try it on flank steak and then grilling that… I made a few changes on how I made the marinade, mostly because I dislike raw lemongrass but still wanted the flavor.

Thanks to Chelsea for letting me repost the recipe here! But seriously, go check out the blog (and buy the book : A Feast of Ice and Fire) for a staggering amount of things you’ll want to eat.

Ingredients :
1 lb. goat meat, cubed
2 table spoon olive oil
2-3 yunnan peppers, dried
1 pasilla de oaxaca (smoked)
1/4 cup tart cherry juice
1 table spoon tomato paste
small handful raisins
1-2 table spoon honey
1 table spoon chopped lemongrass stalk

ingredients

***

1. In a small pot, warm the olive oil. Add the lemongrass and allow to infuse the oil for a few minutes.
lemongrass

2. Add the tomato paste and peppers. Stir well to coat the peppers in the oil to soften them. Then add the cherry juice and raisins.
peppers

3. When the marinade has thickened a bit (and the peppers softened and released their seeds), remove from heat and stir in the honey. Add the marinade to the meat and set aside for several hours.
marinade

4. Loosely thread the meat unto skewers. metal skewers will give you better result but I only had bamboo skewers on hand.
skewers

5.  If you have a grill use it. I did not have that option so I seared the meat in a griddle pan… The sugar from the honey will char almost instantly, but that plays well with the meat.
sear

6. Transfer to a 375F-400F oven for about 10 minutes, until the internal temperature reads at least 145F.
If you want, you can bring the marinade to a boil then brush it unto the meat before putting it in the oven to give the skewers at glaze.
oven

7. Once they reach temperature allow the meat to rest for a few minutes then serve.
serve

Spice Poached Pears

A delicious, light desert. Also easy to make and can be made in advance. The pears will keep for well over a week if kept in the syrup.

Ingredients
8 Bartlett pears
1/2 cup honey
1 Yunnan pepper
13 black peppercorns
1 vanilla pod, sliced in half
Zests of 1 orange
Juice of 1 lemon
2 star anise.
4 cup of water + enough to fill a large bowl
ingredients

***

1. In a large soup pot, combine 4 cups of water with the honey, spices, orange peel and the juice of half a lemon. Warm gently and stir until the honey is dissolved.
liquid

2. Fill a large bowl with cold water and add the juice of half a lemon.
water

3. Peel the pears, slice in half and remove the core.
peel

4. Put the pears in the water with the lemon juice. This prevents them from changing color.
bath1

5. Once all the pears are ready transfer them to the spiced liquid. Try to keep them in an even layer.
in-liquid

6. Using the lid of a smaller pot, push them into the liquid. Bring to a simmer and cook until the pears are tender when poked with the toothpick but still holding their shape.
lid

7. Allow to cool in the syrup, then cover the pot and cool completely in the refrigerator.
cooked

8. When ready to serve, heat about 1 cup of the syrup and reduce to about 1/3 cup.
syrup

9. Transfer the syrup to a double boiler and melt some chocolate into the syrup.
chocolate

10. Spoon the warm chocolate sauce over the cold pears.
serve