Three Bean Dal
By using a combination of canned beans and dried split peas, I manage to achieve that creamy, slow-cooked flavour in a fraction of the time.
INGREDIENTS
1/2 cup dried yellow split peas, picked over and rinsed
3 cups water
1 teaspoon tumeric
1 1/2 cups cooked or one IS-ounce can black beans, drained and rinsed
1 1/2 cups cooked or one IS-ounce can kidney or other red beans, drained and rinsed.
2 tablespoons corn oil
1 medium-size yellow onion, chopped
1 large garlic clove, minced
2 teaspoons peeled and minced fresh ginger
1 teaspoon ground cumin
1 1/2 teaspoon ground coriander
1 teaspoon cayenne
1/4 teaspoon ground cardamom
One 14.5-ounce can diced tomatoes, drained and finely chopped
2 tablespoons chopped fresh cilantro leaves for garnish
1. Place the split peas and water in a large saucepan over medium-high heat. Bring to a boil, reduce the heat to low, add the turmeric, and simmer, partially covered and stirring occasionally, for 20 minutes. Add the black and red beans, season with salt to taste, and simmer, uncovered, until the sauce thickens and the beans are very soft, about 20 minutes.
2. Heat the corn oil in a large skillet over medium heat. Add the onion, cover, and until softened, about 5 minutes, Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the cumin, coriander, cayenne, cardamom, and tomatoes, stirring constantly for about 30 seconds. Pour the contents of the skillet over the simmering bean mixture and stir well to combine. Taste and adjust the seasonings.
Serve hot, garnished with the chopped cilantro.
Serves 4