Last night I needed something gentle, so I threw together a nice, easy dal from my favorite curry cookbook. I don't know what it is about lentils cooked Indian-style that's so soothing, but they're just so creamy and savory and lovely. If you haven't been overindulging as I have, and you're more in the mood for something exotic, this dish can be spicied up significantly by adding extra chilis.
Yellow Split Peas with Tomato and Chilis
From 660 Curries
- 1 cup yellow split peas (chana dal), picked over for stones
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 4 fresh Thai, cayenne, or Serrano chiles, stems removed, coarsely chopped (I used two seeded jalapenos because I'm a wimp)
- 4 medium-sized cloves of garlic
- 2 tablespoons Ghee or melted butter (vegans can use canola oil)
- 1 large tomato, cored and finely chopped
- 1 teaspoons coarse sea salt, plus more to taste
- 1/4 teaspoon turmeric
- 1/4 cup finely chopped fresh cilantro leaves and tender stems
- Cooked rice or naan, for serving
While the split peas are simmering, combine the coriander seeds, cumin seeds, chiles, and garlic in a mortar. Pound with the pestle to form a pungent, pulpy mass (some coriander seeds will remain whole).
Heat the ghee/butter in a small skillet over medium-high heat. Add the pounded chile blend and stir-fry until the garlic is golden brown, 1 to 2 minutes.
Add the tomato, salt, and turmeric. Cook over medium heat, uncovered, stirring occasionally, until the tomato softens and the ghee/butter starts to separate around the edges, 5 to 8 minutes. Stir in the cilantro, and set aside.
When the split peas are partially tender, add the sauce. Continue to simmer the dal over medium heat, uncovered, stirring occasionally, until the flavors permeate the split peas, about 5 minutes. Then serve with cooked rice or naan.
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