Yellow Split Pea Curry (Matar Dal)
Yellow split peas are a staple protein source in many Indian vegetarian diets, pairing perfectly with rice or bread to form a complete protein. This straightforward curry, though mild in flavor, complements richer meat dishes exceptionally well.
Time: 1 hour (10 minutes active)
Makes: 4 to 6 servings as part of a multicourse family-style meal
Ingredients:
- 4 cups water, or more if needed
- 8 ounces (1 cup) yellow split peas, picked over, rinsed, and drained
- 1 red Thai chili, smashed
- 1 clove garlic, thinly sliced
- 1 teaspoon cumin seeds
- 1 teaspoon salt
Instructions:
- In a large saucepan, bring water and split peas to a boil over high heat. Skim off any foam that rises to the surface. Reduce heat to medium and simmer uncovered for 50 minutes to 1 hour, until peas are tender and resemble a coarse purée. Add water as needed to maintain desired consistency.
- Add smashed Thai chili to the simmering peas.
- Heat a small dry, nonstick skillet over medium heat. Add garlic and cook until golden brown and fragrant, about 15 to 30 seconds. Stir in cumin seeds; remove from heat as soon as seeds release their aroma.
- Pour garlic-cumin mixture into the pot with peas. Stir in salt and simmer for a few more minutes.
Tips:
- Consistency: Adjust with more water if too thick; simmer longer to thicken if too thin.
- Flavor Enhancement: Ensure cumin seeds are not overcooked to avoid bitterness.
- Serve With: Accompany with meat curries and steamed rice or roti for a balanced meal.
