Provided by: Food&Wine
Dal, the Indian name for lentils, is also the word used to describe stewy Indian lentil dishes. This simple dal, from the Taj Lake Palace hotel, is finished with a cumin-and-coriander scented oil. The mix of lentils—earthy split peas, nutty toor dal (pigeon peas are a good substitute) and creamy red lentils—add complexity to the dish.
- 3/4 cup(s) yellow split peas, 4 ounces
- 3/4 cup(s) toor dal, dried split pigeon peas 4 ounces
- 3/4 cup(s) dried red lentils, 4 ounces
- 2 tablespoon(s) vegetable oil
- 1 teaspoon(s) cumin seeds
- 1 medium onion, cut into 1/2-inch dice
- 2 clove(s) garlic, minced
- 1 teaspoon(s) ground coriander
- 1/2 teaspoon(s) turmeric
- 1/4 teaspoon(s) cayenne pepper
- 1 large tomato, cut into 1/2-inch dice
- 1 tablespoon(s) unsalted butter
- 2 tablespoon(s) chopped cilantro
- 1. In a medium enameled cast-iron casserole, cover the yellow split peas, toor dal and red lentils with 1 1/2 inches of water. Bring to a boil and simmer over low heat, stirring occasionally, until the red lentils and toor dal break down and the split yellow peas are tender, about 1 hour and 15 minutes.
- 2. In a large skillet, heat the oil until shimmering. Add the cumin seeds and cook over moderate heat until they darken, 1 minute. Add the onion and garlic and cook, stirring, until golden brown, 6 minutes. Add the coriander, turmeric and cayenne and cook, stirring a few times, until fragrant, 2 minutes. Add the tomato and cook until softened, 3 minutes. Scrape the mixture into the dal and simmer over low heat, stirring occasionally, until the flavors are blended, 3 minutes. Season with salt. Stir in the butter and cilantro and serve.