This simple dal goes with practically any Indian menu. It can be part of an elaborate meal, or simply ladled over freshly steamed rice with a little store-bought Indian pickle or chutney on the side.
Serves 4
- 1 cup yellow split peas, soaked in cold water for 1 hour
- 3 cups water
- 1 large tomato (about 8 ounces), cut into 8 wedges
- ¼ cup canola oil
- ½ teaspoon cumin seeds
- 1 medium red onion, finely chopped (about 1½ cups)
- 5 large cloves garlic, thinly sliced
- 1 teaspoon coriander seeds, finely ground
- ¾ teaspoon ground turmeric
- ½ teaspoon cayenne
- ¼ cup minced cilantro leaves
- 1 tablespoon unsalted butter
- 1 teaspoon salt
Drain the dal (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 the peas are tender, 45 minutes to 1 hour. Pick out any tomato skins and whisk the dal to emulsify it. Keep warm over low heat.
Make the tadka: 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 spatter screen. After the seeds have stopped sputtering, add the onion and garlic and sauté over medium heat until most of the onion has turned dark brown, about 5 minutes. Add the coriander, turmeric, and cayenne, stir, and pour the onion mixture over the dal. Add the cilantro, butter, and salt to the dal and simmer for another 5 minutes. Serve hot.
Ds Rezept erscheint unter „vegan“, weil man ja im letzten Schritt ganz einfach die Butter weglassen kann …