What to do with dried split peas?

Bargain_Rzl

A place I occasionally go for lunch when I am feeling particularly flush does a delicious chana daal curry. This led me to buy a big bag of the stuff on a whim in Morrisons a couple of months ago and haven't so much as opened the bag.

Specific recipe ideas would be very welcome; also, can recipes using other types of lentils/split peas etc be adapted successfully to use chana daal? I am not very experienced in cooking with pulses, but am trying to broaden my skills as they are cheap and delicious.

Thanks in advance! Rzl

Pink.

Hi Bargain,

There are lots of recipe links on this webpage....you need to scroll down a bit to see them.

Pink

Bargain_Rzl

Thanks Pink!

Any personal recommendations?

Edit: in fact I found this website myself the day after I bought the stuff... but not sure where to start! also would it work in a slow cooker?

Pink.

Bargain_Rzl wrote: »

Thanks Pink!

Any personal recommendations?

Edit: in fact I found this website myself the day after I bought the stuff... but not sure where to start! also would it work in a slow cooker?

I have no idea! I've never heard of it, let alone cooked it. Gingham is good with pulses.......hopefully she'll be along with some good advice soon.

Pink

kittykirsty

for daal, a pressure cooker is best i think. My OH's mum makes great daal from scratch but i've never successfully managed to follow what she does, so not much help i'm afraid! She puts in lentils, water and some pre-fried onions i think, also some whizzed chilli and some herbs (not sure what). Sorry i can't help more, but i think a pressure cooker really helps. Argos ones start at £19.99 for the Tower 4L one, ref no 8606138 if you wanna search for it.

adouglasmhor

if you cook pulses in a slow cooker, make sure you give them a good boil in a pot ist as some pulses have toxins that need to be destroyed by boiling. I know red lentils are OK without it but I am not sure of others.

Fivenations

Here's a good link for recipes using channa dal - Just found out it's especially good for diabetics or people following a low gi diet.

http://www.mendosa.com/chanadal.html

Bargain_Rzl

adouglasmhor wrote: »

if you cook pulses in a slow cooker, make sure you give them a good boil in a pot ist as some pulses have toxins that need to be destroyed by boiling. I know red lentils are OK without it but I am not sure of others.

I thought that only applied to dark red coloured pulses like kidney beans and aduki beans. Could be wrong though

aurorahelios

Bargain_Rzl wrote: »

I thought that only applied to dark red coloured pulses like kidney beans and aduki beans. Could be wrong though

You're right. Channa dahl definitely doesn't need boiled.

RacyRed

OK, With a GI/GL that low I had to try this, having found loads of it in the local shop.

Currently have one lot in the SC (low for 7 hours) and another in the microwave (about 1.5 hours) so I can see which method tastes best to me. I've spices and Tahini so I'll make hummous with some of both to have a proper taste test.

Great Thread BR, Thanks :A

Gingham_Ribbon

Hiya. Thanks for the vote of confidence, Pink! Unfortunately, these are pulses I seldom cook with. Channa daal are often better known as split peas and are great in soup. Other than the links already given I couldn't really add any more than that. Except that I would substitute with red lentils rather than anything else. They are quite floury and mush up well which is why they're good in soup. Red lentils have similar qualities although taste (in my opinion) less 'floury.'

Sorry I couldn't be more help! I'll keep an eye on this thread for ideas.