III.
Split Peas or Dal.
Split peas, or "dal," as they are called in India, belong to the lentil family. There are three kinds—the green, which very much resembles an ordinary dried pea; the yellow, and the red. In this country we only see two kinds—the green and the yellow. The red are more frequently seen in India, and have a more delicate flavor.
Lentils are an old, old food. We read of Esau selling his birthright for a mess of red pottage, or a mess of red dal. Then later we read of the Hebrew children refusing to eat the king's meat, and growing rosy and fat on their daily portion of lentils.
Lentils are rich in protein. About twenty-five per cent of their food value is protein. They are richer in protein than beans, and are more digestible.
During Lent in the early days of the Roman Church, lentils were the chief article of food, because of meat being forbidden. Because of this the name lentil was given to them.
Split peas are used universally throughout India. Several recipes have already been given (Nos. [23] and [7]), but a few others will be noted.
47. Split Pea Soup.
Soak a cup of peas over night and boil in three cups of water. Cook until peas are soft, then mash them quite smoothly. Then dilute with stock. This stock may be made from bones and cold meat or fresh meat. Fry an onion and add to the soup, and when ready to serve add minced mint leaves and little squares of toast, fried very crisp.
48. Dal Soup with Milk.
Prepare the dal as above, except instead of diluting with stock dilute with milk.