Yellow Split Pea Dhal

As an aspiring home cook I am yet to learn the secret to a really good curry. I can admit without shame that all my curries not only taste the same (inspite of using different spices) but tend to lean to the bland side of the flavor scale. I am beginning to learn the importance of knowing the fundamentals of cooking and how the in-between steps are what makes for a truly mouth watering, full flavor meal.

Unlike many hobbies or tasks we perform on a daily basis cooking is one of the few that enables you to actively appreciate every step of the way. You have the opportunity to engage in all the human senses: sight, hearing, taste, smell and touch. Next time you are cooking try to engage each one of these senses and you will begin to notice all the beautiful colors and wonderful aromas. Most importantly you will learn to cook by taste and not by measurement. I believe this is where I fall short. A good home cook does not need to follow a recipe but instead uses it as inspiration, while allowing the senses to tell you what you need to do next.

I am constantly fascinated by some of the cooking tips and techniques I learn from cook books and more recently from my fundamental cooking classes at the French Mint - which I highly recommend. I have never given my spice shelf much thought other than to take note of which ones are running low. So here is a tip that might inspire all of you to label and replace old spices in hopes of a simple improvement in the flavor of your cooking. Always store your spices in airtight containers in a cool, dry, dark place. Also, you will want to label your spice containers with the date they were opened or filled with fresh spices, as the recommended lifespan is 6 months for ground or flaked spices and 12 months for whole spices.

As most of you know, curry powder is a blend of many different spices and can be made easily at home. In fact you can be assured that your home made blend of curry powder will have more flavor then the store bought variety as you will know your spices are not only fresh but quality. I have outlined a recipe for curry powder that you can use as a base in developing your own preferred curry blend.

Final tips in closing; let your taste buds help you to develop your curry (always keep a taste spoon near by). Be patient and let the flavors mingle; curry is always most flavorful on the second day. And last but not least, take the time to enjoy the delicious aroma wafting through your kitchen.

Curry Powder

• 2 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 1 teaspoon fennel seeds
• 1/2 teaspoon whole cloves
• 1/2 teaspoon mustard seeds
• 1 tablespoon cardamom seeds
• 1 tablespoon whole black peppercorns
• 2 dried red chiles, broken in pieces, seeds discarded
• 1 tablespoon turmeric

1. Toast the whole spices and the chiles in a small dry skillet over medium-low heat, shaking the pan often to prevent burning. Toast for a couple of minutes until the spices smell fragrant. 
2. In a clean coffee grinder, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the spice blend immediately, or store in a sealed jar for as long as 1 month. (Yield: about 1/2 cup) 

Yellow Split Pea Dhal

Note: I soaked my split peas for 8 hours prior to cooking.