Hearty Yellow Split Peas Dal with Turmeric and Cumin
Ingredients
- 1 tbsp Coconut Oil (or any kind of oil)
- 4 Tomatoes
- 2 cups Yellow Peas (soaked overnight)
- 1 Carrot
- 1 tsp Cumin
- 1 Bay Leaf
- 1/4 tsp Cayenne Pepper
- 1 tsp Turmeric
- 1/2 tsp Coriander Seeds
- 1/2 tsp Mustard Seeds
- 1 cm Ginger
- 1 Onion
- 3 cloves Garlic
- Salt, to taste
- Cooked Rice (for serving)
- Steamed Green Asparagus (for serving)
Preparation
Place the yellow peas in a bowl with hot water and set them aside overnight to soak.
The next day, peel and finely dice the onion and garlic. Wash the tomatoes and carrot, then cut them into pieces. Grate the ginger.
Heat the oil in a saucepan over medium heat. Roast cumin and mustard seeds until the mustard seeds crackle.
Stir in the diced onions, garlic, ginger, turmeric, and cumin. Sauté for a few minutes, then add the tomatoes and cook for about 5 minutes.
Add the soaked peas with water and the diced carrots to the saucepan. Bring to a boil (ensure the water-to-peas ratio is 2:1) and then reduce the heat. Let everything cook for about 30 minutes, stirring occasionally, until the peas are softer. Add more water if needed.
Meanwhile, cook the rice according to package instructions and wash and cut the asparagus into strips.
Once the peas have softened, serve the dal in bowls alongside cooked rice and steamed asparagus.