MASALA DAL

(with Tadka)

This is a lovely Dal recipe that you can make with supermarket variety yellow split peas.  The Dal is flavored with onions and cumin, a technique popular in Uttar Pradesh, and Punjab- and it is divine.

For 4-6 persons:

Dal ingredients:

1 ½  cups yellow split peas.

1/3 tsp turmeric

2 tsp Kosher salt

Tadka ingredients:

½ cup Olive oil

1 tsp cumin seeds

1 ½ cups finely chopped onions

¼ tsp red pepper, optional (if you don’t have these/this, substitute, but do it carefully- better without than adding something that will affect the balance as it would be).

2 TBL-spoon Chopped (fresh) Cilantro

To Cook:

1. put peas (the yellow split ones) in enough hot water to  cover by one inch Let soak for one hour (Note: if you are in a rush, just fucking do it- soak while you grab everything else, and move on, it will be fine).
2. Put the peas in a deep pot along with the turmeric and 4 ½ cups water.

Bring to a boil, stirring.

Reduce heat: simmer for 45 mins*, partially covered (or until the peas mush btwn your fingers). Stir occasionally during this process.

3. Turn off the heat, and beat with a whisk.
1. You are now done with the dal; you can put it aside, and play with the thickness (with heat and time) or just go with it.
4. TADKA:
1. Heat some olive oil, quite hot, in a frying pan; add some butter   ~Add the cumin seeds (they should sizzle) for about ten seconds
2.  *Add onions and fry until dark brown (this will take a while- like 15 mins- good to get started while Dal is simmering). Stir occasionally- don’t let the onions black- just very caramelized brown
3. If using red pepper, stir in now
4. Garnish with Cilantro

Enjoy.