Three-Bean Dal

Name: Three-Bean Dal
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Basmati rice and warm naan, for serving; 425 grams chickpeas, drained and rinsed; 425 grams red kidney beans, drained and rinsed; 3 Tbsps canola oil; 1 teaspoons cayenne pepper; 1 teaspoon cumin seeds; 2 Tbsps minced fresh ginger; 2 larges garlic cloves, minced; 177 milliliters heavy cream; 1 jalapeño, seeded and minced; 4 servings Kosher salt; 1 small tomato, chopped; 1 Tbsp tomato paste; 2 Tbsps unsalted butter; 118 milliliters water; 198 grams cup yellow split peas

Three-Bean Dal is If you have cumin seeds, jalapeño, cayenne pepper, and a few other ingredients on hand, you can make it. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes about 1 hour and 20 minutes.

Instructions

In a medium saucepan, bring 6 cups of water to a boil.

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Water

Equipment you will use

Sauce Pan

Add the split peas and a generous pinch of salt and boil until just beginning to break down, about 50 minutes.

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Split Peas

Salt

Drain well.

Meanwhile, in a large, deep skillet, heat the oil.

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Cooking Oil

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Frying Pan

Add the ginger, garlic, jalapeo, cumin and cayenne and cook over moderate heat until softened, about 6 minutes.

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Ground Cayenne Pepper

Garlic

Ginger

Cumin

Add the tomato and tomato paste and cook until the tomato is slightly broken down, about 5 minutes.

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Tomato Paste

Tomato

Add the cream, butter and water and bring to a boil. Stir in the yellow split peas, chickpeas and kidney beans and season with salt. Simmer over low heat until thickened, about 15 minutes.

Ingredients you will need

Yellow Split Peas