Comments on: Split Pea Dal with Ginger and Lime

By: Cauliflower Dal with Panch Phoran | the taste space - steam, bake, boil, shake!

Tue, 02 Apr 2013 09:53:38 +0000

[...] taken to sharing his Indian cooking tips with my friends. We’ve also made Dal Bhat and the Split Pea Dal with Ginger and Lime at other times, highlighting simple and tasty Indian home cooking. These are all lessons from [...]

By: Lemon-Ginger Split Pea Soup with Toasted Coriander « the taste space – steam, bake, boil, shake!

Sat, 12 Jan 2013 20:27:09 +0000

[...] with Roasted Garlic and Sage Finnish Double Pea Stew with Apples Iraqi Eggplant and Seitan Stew Split Pea Dal with Ginger and Lime Ethiopian Split Pea Puree (Kik Alicha) Ethiopian Split Pea and Squash Stew with Collard Greens [...]

By: Red Lentil Dal with Zucchini « the taste space – steam, bake, boil, shake!

Tue, 27 Nov 2012 09:41:34 +0000

[...] I eat it every day. These are staples throughout the world. I still have my favourite repeater curries, but like to mix things up with seasonal [...]

By: janet @ the taste space

janet @ the taste space — Mon, 04 Jun 2012 02:09:59 +0000

Hey Elizabeth, I finally have green chiles as a staple in my kitchen but I much prefer Aleppo chili flakes because they have a more warm flavour. Green chiles can be more of a sharp stab in the tongue, if you know what I mean…. but anything works, whatever you have in your kitchen.. love your little twists to the recipe and so happy to hear you loved it as much as me.

By: elizabeth

elizabeth — Mon, 28 May 2012 01:55:55 +0000

This dal was really good, one of my favorites. I noticed you don’t usually add green chili when the recipe calls for it, do they not agree with you? I added a serano chili, more lime, no aleppo, 2 dried red chilis and only 1/4 t tumeric, 1/4 t cayenne, more water and cooked in the pressure cooker. Great!

By: What I Would Feed A Vegan -Taste Space | Sometimes I "Veg"

What I Would Feed A Vegan -Taste Space | Sometimes I "Veg" — Fri, 24 Feb 2012 18:30:36 +0000

[...] Unlike the previous posts for WIWFAV, I cook and eat vegan meals every day. Without any refined sugars or flours, to boot. I wouldn’t stress when serving a vegan meal because that’s what I know best. Quite the contrary, I will stress more when feeding omnivores who will likely find most of my meals a bit exotic. At meals, I often feel like a vegan ambassador and prefer to showcase how awesome vegan cooking can be – full of flavours, healthy and diverse. Not only that, I like to show how easy this can be, hoping that others will want to duplicate the recipes after I leave. [...]

By: My Top 11 from 2011 « the taste space – steam, bake, boil, shake!

My Top 11 from 2011 « the taste space – steam, bake, boil, shake! — Sun, 01 Jan 2012 10:54:42 +0000

[...] Split Pea Dal with Ginger and Lime [...]

By: Pumpkin Pie Oatmeal with Roasted Flax Seeds « the taste space – steam, bake, boil, shake!

Tue, 20 Dec 2011 10:23:29 +0000

[...] thought my friend with a kitchen with 4 spices was [...]

By: Butternut Squash, Coconut, and Lentil Stew (Aarti’s Indian Summer Stew) « the taste space – steam, bake, boil, shake!

Fri, 14 Oct 2011 10:32:34 +0000

[...] pigeon peas. I actually originally bookmarked this recipe when I saw Anja using split yellow peas (my latest craze), but I’ve bought a few new split beans to facilitate more cooking from 660 Curries, [...]

By: julia

julia — Sat, 08 Oct 2011 23:30:18 +0000

Cumin and cayenne are definitely number 1 and 2 for me. If I can cheat, lemon/lime juice is certainly the thing I use the most of, along with salt. Otherwise… I LOVE sage and chipotles, although I don’t use them as often.

My mom now makes that dal all the time! It’s so simple, but really perfect.