Spicy Dhal With Tomatoes

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 3
• 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 tomato, chopped
• 1 teaspoon salt
• 2 tablespoons cilantro, chopped

Recipe

• 1 add water, thoor dhal (or yellow split peas), and turmeric to a medium saucepan; bring to a boil.
• 2 turn heat down, cover pan, and simmer for about 30 minutes (45 minutes for split peas); do not stir.
• 3 if bubbles begin to spill over, remove cover until bubbles subside.
• 4 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.
• 5 turn heat down to medium, add onion, garlic, and peppers, and saute until onion is soft (about 5 minutes).
• 6 add tomatoes and cook until they are soft (but not so long that they begin to lose their shape).
• 7 when dhal is completely tender, mash it and add it to the tomato mixture.
• 8 add salt and bring to a boil.
• 9 add more water if necessary; consistency should be roughly that of thick soup.
• 10 simmer for 2 minutes.
• 11 remove from heat and granish with chopped cilantro.
• 12 serve over rice.