Dal

NOTE: You may also use two drained 14-ounce cans of red beans here. Simply skip the first two steps.

Serves 4 to 6

• 1½ cups dried red beans, soaked in cold water for 8 hours or overnight
• 4 cups water
• 3 tablespoons canola oil
• 1 medium yellow onion, finely chopped (about 1½ cups)
• 1 teaspoon finely grated garlic (about 2 large cloves)
• 1 teaspoon finely grated fresh ginger (about 2-inch piece)
• ½ teaspoon ground turmeric
• One 14.5-ounce can peeled, diced tomatoes, puréed (about 1½ cups)
• 1 teaspoon coriander seeds, finely ground
• ½ teaspoon cumin seeds, finely ground
• 2 medium green serrano chiles, cut lengthwise in quarters
• 2 teaspoons salt, or to taste
• Unsalted butter for garnish (optional)

Drain the beans and place in a large saucepan. Add the 4 cups water and bring to a boil. Reduce the heat to a simmer, cover, and cook until the beans are very soft, 1 hour or more.

Meanwhile, heat the oil in a medium skillet and sauté the onion until it is well browned. Add the garlic, ginger, and turmeric and stir for 2 to 3 minutes. Add the tomato purée, coriander, and cumin, and simmer until the sauce is thick. Stir this sauce into the pot of beans when they are tender, and add the chiles and salt.

Simmer, uncovered, for another 15 to 20 minutes to allow the flavors to come together well. Stir in the butter if using. This dish tastes best the day after it is made. Reheat gently over medium heat.

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 …