I made a whole meal of Indian style legumes last night. I made this Everyday Dal along with Black-eyed Peas in Spicy Goan Curry and a cool and refreshing cabbage slaw. I found all three dishes on Smitten Kitchen’s site. The reviews for these dishes were good but many recommended using more spices, so I doubled the spices and it turned out well. The dal was my favorite dish of the night. I also served naan, which was purchased from Trader Joe’s. I just threw it in the over for a couple minutes right out of the freezer and it was perfect.
1 cup lentils (or yellow split peas, if you can find them)
3 roma tomatoes – cut into wedges
1 red onion – diced
1 tsp. round cumin
5 large cloves garlic – sliced
1 tsp. ground coriander
1 tsp. ground tumeric
1 tsp. ground cayenne
1/4 cup cilantro (I used cilantro paste)
1 T. butter
In a sauce pan, mix lentils, 2.5 cups water and tomatoes. Bring to a boil and cook until lentils are done, 30-45 minutes. Once finished, take out the tomato skins, which will come right off, and mash up some of the lentils. If there seems to be too much water, drain a little out.
While the lentils are cooking, diced up the onion and saute in oil until soft. Add all the spices and garlic and heat. After everything is heated, pour into the lentils and mix well. Toss in butter, cilantro and salt, mix and serve.
Notes: While this tasted great, I’d love to try the yellow split peas which would give it a great color.
Servings: 4-5 servings