Recipe by Phil!
This makes a very colorful dhal, with a decent amount of spiciness. I eat this as a main dish over rice. It also serves as a nice side dish; in that case, double the servings. Originally from _Curried Favors_.
- 1 cup thoor dhal or 1 cup yellow split peas
- 2 1⁄2 cups water
- 1⁄4 teaspoon ground turmeric
- 1⁄4 teaspoon cumin seed
- 1⁄4 teaspoon mustard seeds
- 1⁄4 teaspoon crushed red pepper flakes
- 2 tablespoons vegetable oil
- 1 cup onion, chopped
- 1 teaspoon garlic, minced
- 2 -3 jalapeno peppers or 2 -3 serrano chilies or 2 -3 Thai red chili peppers, split lengthwise
- 1 cup tomatoes, chopped
- 1 teaspoon salt
- 2 tablespoons cilantro, chopped
Directions See How It's Made
- Add water, thoor dhal (or yellow split peas), and turmeric to a medium saucepan; bring to a boil.
- Turn heat down, cover pan, and simmer for about 30 minutes (45 minutes for split peas); do not stir.
- If bubbles begin to spill over, remove cover until bubbles subside.
- While the dhal cooks, add cumin seeds, mustard seeds, and crushed red pepper to a heavy 3-quart saucepan, cover and cook over medium-high heat until mustard seeds begin to pop.
- Turn heat down to medium, add onion, garlic, and peppers, and saute until onion is soft (about 5 minutes).
- Add tomatoes and cook until they are soft (but not so long that they begin to lose their shape).
- When dhal is completely tender, mash it and add it to the tomato mixture.
- Add salt and bring to a boil.
- Add more water if necessary; consistency should be roughly that of thick soup.
- Simmer for 2 minutes.
- Remove from heat and granish with chopped cilantro.
- Serve over rice.