Yellow Split Pea Curry (Matar Dal)
A simple Indian-style yellow split pea curry, finished with pan-fried garlic slices and cumin seeds. An excellent accompaniment to meat curries.
Ingredients
water (or more if needed)
4 cups
yellow split peas (picked over, rinsed, and drained)
8 ounces (1 cup)
red Thai chili (smashed with the butt of a knife, a glass mug, or a meat tenderizer)
1
garlic (sliced paper-thin)
1 clove
cumin seeds
1 teaspoon
salt
1 teaspoon
Instructions
1
Step 1
In a large saucepan, bring the water and split peas to a boil over high heat. Skim off any scum or foam that rises to the surface and watch carefully so that it doesn’t boil over. Reduce the heat to medium and simmer until the peas are tender and resemble a coarse purée, 50 minutes to 1 hour. Add water as needed to prevent the mixture from drying out. If the final consistency is too thin or too thick for your liking, raise the heat and reduce it further or add more water. Throw in the Thai chili and continue to simmer while you cook the garlic and cumin.
2
Step 2
Heat a small dry, nonstick skillet over medium heat until hot. Add the garlic and cook until golden brown and fragrant, 15 to 30 seconds. Stir in the cumin seeds. The seeds will release their aroma almost instantly. As soon as you smell their fragrance, pull the skillet from the heat. (Be careful not to overcook the seeds or they’ll turn bitter. If this happens, throw them out and start again.) Pour the garlic-cumin mixture into the pot with the peas. Stir in the salt, and the curry is done.
