Yellow Split Chickpea Pudding Recipes

YELLOW SPLIT PEAS WITH COCONUT CHIPS

Steps:

• Rinse and drain peas, then transfer to a bowl and cover with cold water by 1 inch. Let stand at room temperature at least 8 hours or overnight. (Alternatively, cover with boiling water and let stand 30 minutes.) Drain peas.
• Put oven rack in middle position and preheat oven to 400°F.
• Pierce 2 softest eyes of coconut with a metal skewer or a small screwdriver, then drain and discard liquid. Bake coconut 15 minutes. Break shell with a hammer or back of a heavy cleaver and remove flesh, levering it out carefully with screwdriver or point of a strong knife. Cut one fourth of coconut into thin slices (1 to 2 inches long and 1D16 inch thick) with adjustable-blade slicer or a vegetable peeler.
• Heat 1/2 cup ghee in wok over moderately high heat until hot but not smoking. Fry coconut slices in 2 or 3 batches, stirring occasionally, until golden brown, 2 to 4 minutes per batch. Transfer coconut chips with a slotted spoon to paper towels to drain. Discard ghee from wok, then wipe out wok and set aside.
• Boil 5 cups water in a 3-quart heavy saucepan, then add soaked split peas, ginger, and turmeric. Simmer, covered, stirring occasionally, until peas are just tender, about 20 minutes. Add fresh chiles, garam masala, 2 teaspoons sugar, and 1/2 teaspoon salt and cook, uncovered, stirring occasionally, until dal is thickened (resembling a thick soup), 30 to 35 minutes.
• Heat remaining tablespoon ghee in wok over moderate heat until hot but not smoking, then cook dried chiles, cumin seeds, bay leaves, cinnamon, cardamom, and cloves, stirring, until fragrant and chiles turn just a shade darker, about 1 minute. Stir into dal, along with remaining 1/4 teaspoon salt, more sugar if desired (up to 2 teaspoons), and coconut chips. Discard bay leaves.

YELLOW SPLIT CHICKPEA PUDDING

Steps:

• 1. Prepare the coconut milk. Then, in a bowl, soak the dal in water to cover by 2 inches, 3 to 4 hours. In a large, heavy wok or saucepan, dry-roast the cashews and raisins over medium heat until golden.2. Add the dal and the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the dal is soft and the water has evaporated, about 5 minutes.3. Add the milk and cook, stirring, over medium-high heat until reduced by 2/3, 25 to 30 minutes. Add the coconut milk and jaggery and cook, stirring, until the pudding is thick and creamy, 5 to 7 minutes. Transfer to a serving dish, sprinkle with the cardamom seeds, and serve warm, or refrigerate at least 4 hours and serve chilled.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.