First Food Memory, Dal (Pureed Split PEas) & Rice

Dal

6 servings

            It seemed that a pot of dal was always simmering on a back burner of my father’s stove. For him, it was the equivalent of fast food because paired with the also ever-present pot of white rice, it was a quick, hearty and nourishing meal.

            Dal and rice is one of my first taste-memories. I recall standing by my father’s side with my mouth wide open like a baby bird waiting to taste what was on his plate. He often ate with his hands in the traditional Indian way. Using his fingers as a scoop and he pushed the food inside my mouth. I remember enjoying the creaminess of the dal with a hint of garlic.

1 tablespoon oil

1 small onion, chopped

1 teaspoon peeled and minced fresh ginger

1 clove garlic, minced

1/2 teaspoon cumin seeds

1 cup yellow split peas

1 teaspoon salt, or to taste

1 small Scotch bonnet pepper, whole

1. Heat the oil in a skillet over medium-high heat, add the onion, and sauté until soft. Add the ginger and garlic, and fry, stirring often, for about 30 seconds more. Add the cumin seeds and fry for 30 seconds.
2. Add the split peas, 2 cups of water, and the salt. Bring the mixture to a boil and then lower the heat to a simmer.
3. Add the hot pepper. Simmer until the split peas are very soft, about 25 minutes, skimming foam from the top as necessary.
4. 4. Remove the hot pepper and puree the split peas using a hand (stick) blender or standing blender, in batches if necessary, puree until smooth. Serve over rice.