- 1 cup split yellow pigeon peas (toor dal), rinsed
- 2 jalapeños—1 halved and seeded, 1 minced
- 1 teaspoon turmeric
- 2 tablespoons canola oil
- 1 teaspoon cumin seeds
- 1/4 cup finely chopped onion
- 1 large garlic clove, minced
- 1 1/2 teaspoons minced fresh ginger
- 2 medium tomatoes, finely chopped
- Pinch of cayenne pepper
- 1 tablespoon unsalted butter
- 2 tablespoons chopped cilantro
- Steamed basmati rice and warm naan, for serving
How to make this recipe
- In a medium saucepan, cover the pigeon peas with water and let soak for 30 minutes. Drain the pigeon peas well.
- Return the pigeon peas to the saucepan. Add the halved jalapeño, 1/2 teaspoon of the turmeric, 4 cups of water and a pinch of salt and bring to a boil. Simmer over moderately low heat until the peas are just tender, but not falling apart, about 15 minutes. Discard the jalapeño halves.
- Meanwhile, in another medium saucepan, heat the canola oil until shimmering. Add the cumin seeds and cook over moderate heat until fragrant, about 1 minute. Add the onion, garlic, ginger and minced jalapeño and cook over moderate heat, stirring, until the onion is lightly browned, about 5 minutes. Add the remaining 1/2 teaspoon of turmeric along with the tomatoes and cayenne and cook over moderately low heat until the liquid has evaporated and the tomatoes are softened, about 5 minutes longer.
- Add the pigeon peas and their cooking liquid to the tomato mixture and simmer until the dal is slightly thickened, about 5 minutes. Season with salt. Stir in the butter and cilantro and serve with rice and warm naan.
The dal can be refrigerated for up to 3 days. Rewarm and add the butter and cilantro just before serving.