Everyday Dahl
Deb's quick - and easy dahl goes well with other Indian dishes and pairs well with her easy yogurt flatbreads!
Ingredients
- 1 cup yellow split peas, soaked in cold water for 1 hour
- 1 large tomato (about 8 ounces), cut into 8 wedges
- 1/4 cup canola oil
- 1/2 teaspoon cumin seeds
- 1 medium red onion, finely chopped (about 1 1/2 cups)
- 5 large garlic cloves, thinly sliced
- 1 teaspoon coriander seeds, finely ground
- 3/4 teaspoon ground turmeric
- 1/2 teaspoon cayenne (I used 1/4, thought it was plenty, although I may be a wuss.)
- 1/4 cup minced cilantro leaves (I abhor cilantro, and always replace it with flat-leaf parsley.)
- 1 tablespoon unsalted butter
- 1/2 teaspoon salt
Directions
- Drain the dal (split peas) and place in a large saucepan. Add the tomato and 3 cups of water and bring to a boil.
- Reduce the heat to a simmer, cover and cook until peas are tender, 45 minutes to 1 hour.
- Pick out any tomato skins and whisk dal to emulsify it. Keep warm over very low heat.
- Heat the oil in a medium skillet over high heat. When the oil begins to smoke, add the cumin seeds, covering the pan with a lid or splatter screen.
- After the seeds have stopped sputtering, add the onion and saute over medium heat. About 3 minutes later, add the garlic and saute until most of the onion has turned dark brown, about 5 minutes altogether.
- Add the coriander, turmeric and cayenne, stir and pour mixture over the dal.
- Add the cilantro, butter and salt to the dal and simmer for another 5 minutes. Serve hot.
Notes
- I’ve never been able to find split yellow peas, but I’ve successfully substituted red lentils (no soaking). I tried green split peas once, and it turned into a bit of a mush… though it still tasted delicious!
- Railway Potatoes
- Sauteed Beets with Mustard and Lemon Juice
- Instant Pot Indian Veggie Curry
- Cauliflower and Tomato Masala with Peas (Gobi Matar)
- and more I’m sure, since I probably will forget to keep this list up to date :)
Source: Smitten Kitchen