Arhar Dal with Tomato and Onion

Name: Arhar Dal with Tomato and Onion
Yield: serves 4¿6
Ingredients: 1 cup arhar dal (or any other split peas), washed and drained; 1/2 teaspoon ground turmeric; 1 1/2 teaspoons salt; 1/4–3/4 teaspoon cayenne pepper; 3 tablespoons olive or canola oil or ghee; 1/2 teaspoon whole cumin seeds; 1/2 teaspoon whole brown mustard seeds; 15–20 fresh curry leaves, if available, or 10 fresh basil leaves; 1 medium onion, chopped; 2 medium tomatoes, chopped

December 9, 2011

The Indian split peas, arhar dal and toovar (or toor) dal, are closely related. Both are the hulled and split descendants of the pigeon pea. Arhar, the North Indian version, is milder in flavor, whereas toovar, used in West and South India, tends to be darker and earthier. Use whichever you can find. If you cannot find either, use yellow split peas. Serve with rice or Indian flatbreads. Add a vegetable and relishes to complete the meal. Non-vegetarians may add meat or fish, if they like.

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