1/4 c.
|
Finely chopped yellow onions
|
2 tsp.
|
Finely chopped fresh ginger
|
2 cloves
|
Garlic, minced
|
5 tsp.
|
Olive oil
|
2 tsp.
|
Curry powder
|
1 tsp.
|
Ground cumin
|
1/2 tsp.
|
Turmeric
|
1 c.
|
Yellow split peas, sorted and rinsed
|
4 c.
|
Water or defatted chicken stock (or a mixture)
|
2 tsp.
|
Lemon juice
|
1 tsp.
|
Finely grated lemon rind
|
2 Tbsp.
|
Finely chopped red onions
|
Pinch
|
Ground red pepper
|
1/4 tsp.
|
Dried oregano
|
Preparation Procedures:
1. In
a 2-quart saucepan over low heat, sauté the yellow onions, ginger and
half the garlic in 1 teaspoon of the oil for 3 minutes or until the
onions are tender. Stir in the curry powder, cumin and turmeric.
2. Add
the split peas and water or stock. Raise the heat to medium-high and
bring to a boil. Reduce the heat to low, cover and cook for 1 1/4 hours,
or until the split peas are very soft and most of the liquid has been
absorbed. Drain off any remaining liquid.
3. Transfer
to a large bowl and chill for several hours or overnight. Spoon the
mixture (it will be very stiff) into a food processor. Add 1 1/2
teaspoons of the remaining oil, 1 tablespoon of the lemon juice and the
lemon rind. Process until smooth, creamy and light in color.
4. Transfer the mixture to a low serving bowl or plate. Spread evenly in the dish. Sprinkle with the red onions and pepper.
5.
In a cup, whisk together the remaining 2 1/2 teaspoons of oil and the
remaining 1 tablespoon of lemon juice. Add the oregano and remaining
garlic; mix well. Just before serving, drizzle over the dip.
Yield: 8 servings