Login to Save Like

Ingredients

• 1 cup  split yellow pigeon peas toor dal, rinsed
• 2   jalapenos, 1 halved and seeded, 1 minced
• 1 teaspoon  turmeric
•   Salt
• 2 tablespoons  canola oil
• 1 teaspoon  cumin seeds
• 1/4 cup  finely chopped onion
• 1 clove  large garlic, minced
• 1 1/2 teaspoon  minced fresh ginger
• 2   medium tomatoes, finely chopped
•   cayenne pepper
• 1 tablespoon  unsalted butter
• 2 tablespoons  chopped cilantro
•   Steamed basmati rice and warm naan, for serving

Description

Dal--a Thick Stew Or Puree Of Beans Or Legumes--is A Staple In Every Corner Of India. At The Nadesar Palace In Varanasi, Chef Sanjeev Chopra Has An Elaborate Method For Cooking His Nicely Spiced Dal Very Slowly In An Unglazed Clay Pot, Over A Wood Fire, B

Recipe.com