split pea dal and coconut-tumeric brown rice

(2 parts)  i created this recipe in the early fall when a pile of fresh potatoes and celery

showed up from the farm.  leaving part I of the soup overnight allows time for the spices

to blend, enhancing the flavor. of course, if time does not allow, this can all be made the

same day as the split peas don't need a lot of soak time.

btw, yellow split peas make for a lively change in color!

part I

2 cup split peas, yellow or green -soak 7 hours or more, rinse

1 onion -rough chop,

3 stalks celery -rough chop (if avail, add celery core & w/ leaves)

1 tsp thyme

1/2 tsp coriander seed

3 cloves garlic -smashed or rough chop

1 tsp sea salt

1/2 tsp peppercorns -smash

cover peas w/ 2 inches water, bring to boil, skim and continue to boil 10 minutes. add remaining ingredients and simmer w/ lid till peas are soft. blend (hand held is perfect, food processor and blender work also).  for best taste, get distracted w/ another project and refrigerate overnight

part II

2 cups potatoes (yukon gold) -cubed

1/2 onion -chop

2 tbl olive  oil

1 tbl butter

1 tsp mustard seeds

1 tsp cumin seeds (heaping on both)

garlic -2 or 3 cloves, mince

1/2 cayenne pepper -mince

remove split pea blend from refrigerator.  toss potatoes in hot water and boil till just tender (5-10 minutes) and drain, meanwhile, in a large cast iron skillet heat olive oil and butter to med-low, add cumin and mustard seeds. when aroma rises (2 min) add onion and saute till golden, add garlic, cayenne and parboiled potatoes. turn up heat to med/med high and saute till golden adding more oil if needed to keep from sticking and stirring regularly to keep from burning.  add blended split pea soup (excess water drained off and reserved), stir softly and heat all the way through adding drained water till you get the consistency you want.

serve immediately w/ coconut-tumeric rice.

coconut-tumeric brown rice

2 cup brown rice, soak, rinse and drain

1/2 med onion -mince

1 tbl coconut oil

1 tsp tumeric -heaping

1 1/2 cup coconut milk

1 1/2 cup water

pinch of saffron

saute rice and onion in coconut oil and tumeric, add coconut milk, water and saffron bring to a boil. reduce heat, cover and simmer for 40 minutes.  for pizazz, add 2 cloves garlic at the end, stir, cover and remove from heat. let sit 5-10 minutes before serving alongside split pea dal