Ingredients Jump to Instructions ↓

  1. 3/4 cup(s) yellow split peas,

  2. 3/4 cup(s) toor dal, dried split pigeon peas

  3. 3/4 cup(s) dried red lentils,

  4. 4 ounces

  5. 2 tablespoon(s) vegetable oil

  6. 1 teaspoon(s) cumin seeds

  7. 1 medium onion, cut into 1/2-inch dice

  8. 2 clove(s) garlic, minced

  9. 1 teaspoon(s) ground coriander

  10. 1/2 teaspoon(s) turmeric

  11. 1/4 teaspoon(s) cayenne pepper

  12. 1 large tomato, cut into 1/2-inch dice

  13. Salt

  14. 1 tablespoon(s) unsalted butter

  15. 2 tablespoon(s) chopped cilantro

Instructions Jump to Ingredients ↑

  1. In a medium enameled cast-iron casserole, cover the yellow split peas, toor dal and red lentils with 1 1/2 inches of water. Bring to a boil and simmer over low heat, stirring occasionally, until the red lentils and toor dal break down and the split yellow peas are tender, about 1 hour and 15 minutes.

  2. In a large skillet, heat the oil until shimmering. Add the cumin seeds and cook over moderate heat until they darken, 1 minute. Add the onion and garlic and cook, stirring, until golden brown, 6 minutes. Add the coriander, turmeric and cayenne and cook, stirring a few times, until fragrant, 2 minutes. Add the tomato and cook until softened, 3 minutes. Scrape the mixture into the dal and simmer over low heat, stirring occasionally, until the flavors are blended, 3 minutes. Season with salt. Stir in the butter and cilantro and serve.


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