Year of the Bean

This past week was another scorcher so again, I was looking for short cooking time and something to compliment spicy foods, so went back to the well with a classic, simple dhall recipe via some family friends.

Ingredients

• 3/4 c. split red peas
• 3 c. water or good stock (I used chicken)
• salt

Procedure

1. Place split peas heavy-bottomed pan. 
2. Add water or stock, bring to a boil, and simmer until the dhall is soft and mushy, about 30 minutes.
3. Add salt to taste, and enjoy hot with rice, curries, and pickles!