I met Dr. Sung Chou at the Farms 2 Forks Immersion in Chicago in May.  He sent me this recipe posted by Heather McDougall on her father’s newsletter (Dr. John McDougall).  I made this recipe last evening, for the toppings I used grape tomatoes, thinly sliced onion and chopped cucumber… delicious!


This simple, economical spread of split peas or mung beans has been one of our favorites for more than thirty years.
Preparation Time: 2 minutes
Cooking Time: 1 hour
Resting Time: 15 minutes
Servings: 8-10
2 cups split mung beans, chana dal or yellow split peas
5 cups water
1 ½ tablespoons curry powder (sweet, mild or spicy)
Salt to taste


Place the beans or peas and the water in a medium pot. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Add the curry powder, mix well and cook uncovered for 30 minutes longer. Transfer to a serving bowl and let rest for about 15 minutes, to thicken slightly, before serving.
Hints: Serve rolled up in a corn or flour tortilla with toppings of your choice. My Dad and I like them topped with some Sriracha sauce, while my Mom just rolls them up and eats them plain. Or try this Dal over baked potatoes or rice. It also makes a delicious sandwich spread when cold.