Indian-Style Yellow Split Pea Curry (Matar Dal)

Split peas — or matar dal — are not the most frequently used legume in Indian dal curries, but their rich, earthy taste and hearty, chewy texture contrast beautifully with the hot and tart and tangy flavors for which Indian cooking is so famous, and make a wonderful change of pace on occasion. This simple and colorful curry takes abundant advantage of these natural combinations of Indian flavors with the humble split pea, and takes no more than 10 minutes of preparation and 15 minutes of cooking.

As usual, ingredients like amchoor powder (ground dried mangoes) and garam masala are easily available at local Indian grocers, or you can make your own garam masala blend using ideas found here or here.

Indian-Style Yellow Split Pea Curry (Matar Dal)

Recipe by Lisa Turner Cuisine: Indian Published on January 25, 2012 A simple and colorful curry contrasting the earthiness of split peas and hot, tart and tangy Indian spices and flavors Preparation: 10 minutes Cooking time: 1 hour Print this recipe Ingredients: 1/2 cup dried yellow split peas 1 tablespoon ghee or olive oil 1 small onion, chopped 1/2-inch piece ginger, minced 2 green chilies, seeded and chopped 1/2 teaspoon cumin seeds 1 medium tomato, chopped 1/4 teaspoon cayenne 1/4 teaspoon turmeric 1/4 teaspoon amchoor powder 1/2 teaspoon sea salt, or to taste 1/4 teaspoon garam masala small handful fresh coriander or parsley leaves, chopped Instructions: Rinse the split peas under cold running water and soak for 1 hour under several inches of cold water. Drain and rinse, then add to a medium saucepan and cover with several inches of fresh water. Bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes or until the peas are tender. Drain and set aside. Heat the ghee or olive oil in a frying pan or wok over medium heat. When hot, add the onion and fry for 2 minutes or until the onion starts to turn translucent. Toss in the ginger and chilies, and stir for 1 minute. Add the cumin seeds and cook for 30 seconds or until the seeds darken a couple of shades and turn fragrant. Now stir in the tomato, cayenne, turmeric and amchoor and cook for 5 minutes or until the tomato starts to reduce. Stir in the split peas and let the pan simmer for 10 minutes to let the peas warm and absorb the flavours. Remove the pan from heat and season with salt and garam masala. Serve hot or warm on its own or on a bed of hot fresh white rice, garnished with chopped fresh coriander or parsley leaves. To reheat, add a little water and simmer gently in a pan for several minutes. Makes 4 servings

Other simple Indian dals you may enjoy:
Indian-Style Split Pea Soup
Spicy Green Lentils and Yellow Split Peas
Mung Tamarind Dal

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