Dal Curry

 
Dal is the Hindi word for several of the legumes or beans that resemble lentils or split peas. In India they can be found both fresh and dried, but here we almost always find them dried. The bean used in this curry is called "toovar dal" and resembles a yellow split pea. Pulses or dried lentils are sometimes hard to digest. So cooks in India where they are staples, say to prepare them with ginger or turmeric to make them more digestible. This recipe contains both.

Ingredients

• ½ teaspoon ground cayenne chile

• 1 cup yellow split peas, cleaned and rinsed

• 1/4 teaspoon turmeric

• 3 cups water

• 1 tablespoons vegetable oil

• 4 serrano chiles, stems removed, chopped

• 1 tablespoon minced fresh ginger

• ½ cup chopped onions

• 1 clove garlic, chopped

• 1 teaspoon ground coriander

• ½ teaspoon ground cumin

• 1 medium tomato peeled and chopped

• 2 cups cooked white rice (optional)

• Garnish: Flaked coconut

• Chopped fresh cilantro

Instructions

Combine the cayenne, split peas, turmeric, and water in a large sauce pot. Bring the mixture to a boil, reduce the heat and simmer, partially covered for 45 minutes or until the peas are tender and the mixture is the consistency of a thick soup.

Heat the oil in a heavy skillet and saute the serrano chiles, ginger, onions, and garlic until soft. Add the coriander, cumin and tomato and continue to cook for 5 more minutes. Add the tomato mixture to the bean mix and simmer until heated through.

To serve, place some rice in the bottom of a bowl, ladle the dal over the top. Garnish with the coconut and cilantro and serve.