RECIPE: Yellow Split Pea Dal
(Adapted from www.splendidtable.org)
1 cup yellow split peas
2 small potatoes (Yukon gold), scrubbed and cut into 1/2-inch cubes
1/2 teaspoon ground turmeric
2 teaspoons (or to taste) crushed red chili peppers
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 medium-size tomato, cored, and diced
2 tablespoons finely chopped fresh cilantro leaves and tender stems (optional)
1 teaspoon coarse kosher or sea salt
Measure the peas into a medium-sized saucepan. Cover them with water and rinse by rubbing them between your fingertips (I just use the fingers of one hand). The water will become cloudy and may have some debris, like the odd skin from the peas (even though they are skinless). Drain this water. Repeat twice. Measure and pour 3 to 4 cups water into the pan and bring to a boil over medium-high heat. You will see some foam; scoop it out and discard, or drain it and add fresh water and bring to a boil again.
Add potatoes and turmeric to the peas, stirring once or twice. Lower the heat to medium-low and cover. Stir occasionally, until peas are tender but still firm-looking and potatoes are cooked, 20 to 25 minutes. The peas often stick to the bottom of the pan.
While the peas and potatoes cook, preheat a small skillet over medium-high heat. Once the pan feels hot (a palm held close to the bottom will feel the heat), about 2 to 4 minutes, sprinkle the chilies, coriander, and cumin into it. Toast the spices, shaking the pan very frequently, until the chilies darken and smell smoky-hot and the seeds turn reddish brown and smell incredibly aromatic (nutty with citrus undertones), 1 to 2 minutes. Transfer this spice blend to a blender or food processor and plunk in the tomato. Puree, scraping the insides of the jar as needed, to make a smooth, reddish-brown paste.
Once the peas are cooked, scrape the spiced (as in well-seasoned) tomato paste into the pan. I usually pour some of the liquid from the pan into the blender or processor container and process it for a brief second to wash all the goodness into the water. Pour the washings back into the pot. Stir in the salt.
Crank up the heat to medium and boil the dal, uncovered, stirring occasionally, to allow the flavors to mingle and the sauce to slightly thicken, 10 to 15 minutes. If you want a thicker sauce, mash some of the peas and potatoes with the back of your spoon. Serve warm. Add cilantro during the cooking or add as a garnish before serving.
YIELD: 6 servings
Big Game Menu
From 1/31–2/5 we will be serving up Hot Deals on Big Game menu items! Stop in the week leading up to the big game and grab some great food for your party! GO PATRIOTS!
Heart Grown Wild
A Brattleboro producer that makes skin and hair care products as well as calming bath salts.
BEEC Scat Chocolates
Come support a wonderful local organization throughout February and purchase Bonnyvale Environmental Education Center hand made SCAT chocolates. All proceeds go to BEEC!
We are always adding new every day low-priced items to our product offerings here at the Co-op such as canned tuna and canned tomatoes. This is in addition to every day low prices on meat, seafood, beans, produce, deli items, packaged food and so much more!
Sure Fine Mac & Cheese, a Co-op Basic
This classic and cheap side dish broadens our offerings for more customers.
Perfect Hair, Skin & Nails
The newest supplement from New Chapter to support hair, skin and nails. Yeah, it looks funny underneath Mac & Cheese but we have a diverse group ofshoppers and you need to know what’s new!
Green Mountain Mustard, Richmond, VT Many delicious flavors including Maple, Jalapeño, and Everything Bagel to top your meat or seafood.
Sweet Roots Gardens, Whately, MA Herbal products handmade by moms from seed to harvest to bottle.
North Country Smokehouse Bacon, Claremont, NH You asked for it and we got it! Delicious with eggs, sandwiches, and of course wrapped around chicken! Also, look for weekly savings in the meat department as our butchers are always trying to save you money to eat great!
Dottie's SUPER DISCOUNT Foods! We've slashed prices on the shelves, introduced a quick-turn price reduction plan, and now you don't even have to do math! Senior/elder/FFA/working member discounts will not apply at the register because all the shelf prices reflect up to 80% off store-wide every day! Come and browse the store!
(From Jane Brody's Good Food Book.)
2 Tbsp. olive oil
2 Large onions, chopped about 2 cups
2 Large cloves garlic, minced
½ cup celery, chopped (1 large stalk)
2 cups peeled, chopped sweet potatoes or winter squash (butternut is ideal)
3 cups broth or water
1 Bay leaf
2 tsp. Paprika
1 tsp. Turmeric
1 tsp. Dried basil
Salt to taste
Dash cayenne (optional)
1 cup chopped fresh tomatoes or canned
1/2 cup chopped green pepper or less
1-1/2 cups cooked chickpeas
1 Tbsp. Tamari or reduced sodium soy sauce
In a large saucepan or stock pan heat the oil and saute the onions, garlic, celery, and sweet potatoes or winter squash for about 5 minutes. Add the broth or water, bay leaf, turmeric, paprika, basil, salt, cinnamon, and cayenne. Bring the soup to a boil, reduce the heat, cover the pot and simmer the soup for about 15 minutes. Add the tomatoes, pepper and chickpeas and simmer the soup for about 10 minutes longer. Stir in the tamari or soy sauce and serve the soup!!! 5-6 Servings