Everyday Yellow Dal
By Ruta Kahute:
- 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
- 5 large garlic cloves, thinly sliced
- 1 teaspoon coriander seeds, finely ground
- 3/4 teaspoon ground turmeric
- 1/2 teaspoon cayenne
- 1/4 cup minced cilantro leaves
- 1 tablespoon unsalted butter
- 1 teaspoon salt
- 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.
5 spices 50 dishes, Adapted from Ruta Kahate via SFGate.com, 6/8/07