Toor Dal (Split Yellow Pigeon Peas)

Early in the pandemic, I embarked on a few taste tests and cooking challenges for myself. One was to try recipes featuring each of the yellow beans I had in the house -- dal, split peas, lentils. Here is what I did with the yellow split peas.

Toor Dal (Split Yellow Pigeon Peas)
NY Times

Dal:
1	c toor dal
2	roma tomato, roughly chopped
1/4 tsp	turmeric
1/2 tsp	coarse salt
1/4	c peanuts, whole, raw
Tempering:
1/4	c ghee
1 sprig	curry leave
1 stick	cinnamon
3	dried chiles de arbol
3	cloves
1/4 tsp	black mustard seeds

 

To prepare dal, soak pigeon peas in a large bowl of warm water for about 1 hour. Rinse, drain and tip into a pot.

Add tomatoes, turmeric, salt and 5 c water. Bring to a boil over high. Reduce heat to medium and simmer until tender, 25-30 minutes.

Use an immersion blender to puree some of the dal, leaving some chunky. Stir in peanuts and simmer until dal is very tender, 3- minutes. Taste and adjust with salt.

Heat a small pan with ghee. When hot, add all spices and toast 30 seconds. Add to hot dal.