Three-Bean Dal

16 ingredients
10 steps

Ingredients

  • 1 cup yellow split peas (7 ounces)
  • Kosher salt
  • 3 tablespoons canola oil
  • 2 tablespoons minced fresh ginger
  • 2 large garlic cloves, minced
  • 1 jalapeno, seeded and minced
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon cayenne pepper
  • 1 small tomato, chopped
  • 1 tablespoon tomato paste
  • 3/4 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1/2 cup water
  • One 15-ounce can chickpeas, drained and rinsed
  • One 15-ounce can red kidney beans, drained and rinsed
  • Basmati rice and warm naan, for serving

Directions

  1. 1
    In a medium saucepan, bring 6 cups of water to a boil.
  2. 2
    Add the split peas and a generous pinch of salt and boil until just beginning to break down, about 50 minutes.
  3. 3
    Drain well.
  4. 4
    Meanwhile, in a large, deep skillet, heat the oil.
  5. 5
    Add the ginger, garlic, jalapeno, cumin and cayenne and cook over moderate heat until softened, about 6 minutes.
  6. 6
    Add the tomato and tomato paste and cook until the tomato is slightly broken down, about 5 minutes.
  7. 7
    Add the cream, butter and water and bring to a boil.
  8. 8
    Stir in the yellow split peas, chickpeas and kidney beans and season with salt.
  9. 9
    Simmer over low heat until thickened, about 15 minutes.
  10. 10
    Serve with basmati rice and naan.

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