A pressure cooker recipe…
1 T olive oil
1 t butter
1 small onion, chopped
2 t ginger, minced
1 clove garlic, minced
1 serrano chile pepper, seeded and minced
1/2 garam masala
1/4 t turmeric
1/2 t dry mustard
1 C yellow split peas
2 C water
1/4 C yogurt or sour cream
2 T cilantro, chopped
Salt, to taste
In a pressure cooker, saute the onion, ginger, garlic, and pepper in the oil and butter until soft. Stir in the water and peas. Lock the lid, bring up to pressure, and cook for 8 minutes. Remove from heat and allow pressure to drop naturally. When it has lost all pressure, remove the lid and transfer to a bowl. Stir in the yogurt or sour cream, cilantro, and salt. Serve with Indian pappadums (crispy lentil crackers).
Note: After this sat in the fridge for a couple of days, it thickened until it was no longer “dip” consistency. It was more like a big yellow brick! That might work as a sandwich spread, but instead, I thinned it with a bit of yogurt and a spoonful of mayonnaise, so that it returned to its rightful “dippy” state. You could probably just use sour cream, if that’s what you have on hand. Yogurt alone made it too sour.