Traditional Indian dal with yellow split peas, ginger, chili pepper, tomatoes, cumin and garlic. Don't worry if you can't find Asafoetida, a yellow spice. Use moong dal (small split yellow beans) if you can find them.
INGREDIENTS (for 6 servings):
- 2 1/2 cups dried yellow split peas
- 2 1/2 cups water
- 1 1/2 teaspoons salt
- 1/2 teaspoon grated fresh ginger root
- 1 teaspoon diced jalapeno chile pepper
- 1/2 cup diced tomatoes
- 3 teaspoons lemon juice
- 1/2 teaspoon ground turmeric
- 2 teaspoons vegetable oil
- 1 teaspoon cumin seed
- 1/2 dried red chile pepper
- 1 pinch Asafoetida
- 2 cloves garlic, finely chopped
- 1/4 cup chopped fresh cilantro
Rinse split peas; soak in 2 1/2 cups water for 30 minutes.
Heat split peas and water, with salt, until boiling. Reduce heat to medium and cook 15 to 20 minutes, until tender and thickened. Add more water, if necessary, to prevent drying out. To the cooked split peas add ginger, jalapeno pepper, tomato, lemon juice and turmeric.
Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated add Asafoetida and garlic. Stir mixture into split peas and add cilantro; mix well.