If you love chana dal or yellow split peas and enjoy the flavors of India, this will be a recipe you can enjoy any time. Bonus? It’s dirt cheap to make.
A featured recipe from 5 Spices, 50 Dishes, this simple recipe suitable for every day tastes great over basmati rice with a side of cool yogurt.
What you need:
1 cup yellow split peas (soaked in cold water for 1 hour), 3 cups water, 1 large tomato cut into 8 wedges, ¼ cup canola oil, 1/2 tsp cumin seeds, 1 medium red onion (finely chopped), 5 large cloves of garlic (thinly sliced), 1 tsp coriander seeds (finely ground), ¾ tsp ground turmeric, ½ tsp cayenne, ¼ cup minced cilantro leaves, 1 tbsp unsalted butter, 1 tsp salt.
What you do:
Drain the split peas and place in a large saucepan. Add the fresh water and tomato and bring to a boil. Reduce the heat to a simmer. Cover and cook until dal is tender (45 minutes – 1 hour). Pick out any tomato skins and whisk the dal to emulsify it. Keep warm over low heat. Heat the oil in a medium skillet. Add the cumin seeds when the oil begins to smoke and cover with a lid until the seeds stop popping. Add the onion and garlic, sautéing over medium heat until most of the onion has darkened to a nice brown. Add the coriander, cayenne and turmeric, stirring. Pour the onion mixture over the dal. Add the cilantro, butter and salt to the whole thing and simmer for another 5 minutes. Serve hot over rice with yogurt.
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