Three-Bean Dal

• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 1 cup yellow split peas (7 ounces)
2. Kosher salt
3. 3 tablespoons canola oil
4. 2 tablespoons minced fresh ginger
5. 2 large garlic cloves, minced
6. 1 jalapeño, seeded and minced
7. 1 teaspoon cumin seeds
8. 1/2 teaspoon cayenne pepper
9. 1 small tomato, chopped
10. 1 tablespoon tomato paste
11. 3/4 cup heavy cream
12. 2 tablespoons unsalted butter
13. 1/2 cup water
14. One 15-ounce can chickpeas, drained and rinsed
15. One 15-ounce can red kidney beans, drained and rinsed
16. Basmati rice and warm naan, for serving

1. In a medium saucepan, bring 6 cups of water to a boil. Add the split peas and a generous pinch of salt and boil until just beginning to break down, about 50 minutes. Drain well.
2. Meanwhile, in a large, deep skillet, heat the oil. Add the ginger, garlic, jalapeño, cumin and cayenne and cook over moderate heat until softened, about 6 minutes. Add the tomato and tomato paste and cook until the tomato is slightly broken down, about 5 minutes. 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. Serve with basmati rice and naan.