This savory, spicy vegetarian recipe for Indian-style Tomato Dal is delicious and very low sodium
Adapted from http://thekitchenpaper.com/spicy-tomato-dal/
Tomato Dal
Ingredients
- 1½ cups dried split peas (yellow or green)
- 3 garlic cloves, peeled
- 1 14 oz. can diced no-salt tomatoes
- 2 Tbsp olive oil
- 1½ tsp ground cumin
- 1 small yellow onion, diced
- 4 small green chilies, pricked with a sharp knife (or 1 small can green chilis, drained)
- 2 Tbsp minced fresh or 1 TBSP canned ginger
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1½ tsp ground coriander
- ½ cup fresh cilantro leaves, chopped or 2 Tbsp dried chopped cilantro.
Instructions
- Check the peas for debris or bad peas, and rinse the peas several times until the water is clear. Then cook in 3 cups of water at a simmer until very soft (45 minutes, or more if the peas aren’t fresh, checking every 20 minutes or so. If the peas aren’t fresh, it could take up to 2 hours). Add more water as necessary to keep the peas covered. Remove from heat, stir with a fork or whisk to break up some of the peas, and set aside.
- In a blender, combine the garlic and tomatoes. Blend until smooth, then set aside.
- In a large saucepan over medium heat, add the oil. When the oil is hot, add the cumin and stir, cooking, for 20 seconds before adding the onion, green chillies, and minced ginger. Cook for 4-5 minutes, stirring frequently.
- Add the tomato/garlic puree, along with the turmeric, garam masala, and ground coriander. Add ½ cup of water, stir to combine, and bring the mixture to a simmer. Let cook for 15-20 minutes, adding more water if necessary.
- Add the peas to the cooking tomato mixture after 20 minutes. As needed, add more water to achieve your desired consistency. Cook until heated through, then stir in the cilantro. If you are using dried cilantro, bring to a boil and simmer for 3 minutes.
- Serve with rice or bread.
