Everyday Yellow Dal
Serves 4
Published in: San Francisco Chronicle
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 teaspoons cumin seeds
1 medium red onion -- finely chopped (about 1 1/2 cup s)
5 large garlic cloves -- thinly sliced
1 teaspoons coriander seeds -- finely ground
3/4 teaspoons ground turmeric
1/2 teaspoons cayenne
1/4 cup minced cilantro leaves
1 tablespoons unsalted butter
1 teaspoons salt
Drain the dal (split peas) and place in a large saucepan. Add the
tomato and 3 cup s 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.
Recipe Notes
Serves 4
Adapted from Ruta Kahate's recipe, this dish goes with white or red
wine, depending on how prominent the cilantro flavor is. With
stronger cilantro, lean toward a white. Pairs with: 2005 Cantina
Produttori Bolzano Alto Adige Santa Maddalena Classico or 2006 Van
Duzer Estate Willamette Valley Pinot Gris.
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