Learn how to make falafel from scratch at home using this bulletproof simple recipe.
Cuisine: Lebanese, Middle Eastern.
In a large pot, combine the uncooked yellow split peas and the water or vegetable broth. Bring to a slow simmer.
Add the turmeric, cayenne, and 1/2 teaspoon of salt, and cover.
Cook for at least 20 minutes, covered until the yellow split peas are cooked, stirring occasionally. If you prefer a smoother texture, continue to cook the dal for an additional 10 to 15 minutes to allow the yellow split peas to break up even more.
Once the split peas are almost done, in a separate large skillet or frying pan, heat the onion, cumin, and clove in the margarine—Cook for 4 to 6 minutes, or until the onion is soft.
Ingredients
Directions
In a large pot, combine the uncooked yellow split peas and the water or vegetable broth. Bring to a slow simmer.
Add the turmeric, cayenne, and 1/2 teaspoon of salt, and cover.
Cook for at least 20 minutes, covered until the yellow split peas are cooked, stirring occasionally. If you prefer a smoother texture, continue to cook the dal for an additional 10 to 15 minutes to allow the yellow split peas to break up even more.
Once the split peas are almost done, in a separate large skillet or frying pan, heat the onion, cumin, and clove in the margarine—Cook for 4 to 6 minutes, or until the onion is soft.
