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Title: Three Bean Dal
Categories: Beans, Indian
Yield: 6 Servings

1/2 c Dried yellow split peas;
- picked over & rinsed
3 c Water
1 ts Turmeric
1 1/2 c Cooked black beans -OR-
15 oz Can beans; rinsed & drained
1 1/2 c Cooked kidney or other red
- beans -OR-
15 oz Can beans; rinsed & drained
Salt
1 tb Neutral vegetable oil
1 md Onion; chopped
2 cl Garlic; minced
2 ts Fresh ginger; ground
1 ts Ground cumin
1/2 ts Ground coriander
1/2 ts Cayenne
1/4 ts Ground cardamom
14 1/2 oz Can petite diced tomatoes;
- drained
2 tb Fresh cilantro;
- chopped, for garnish

This is my version of a creamy dal recipe shared by Ashok Arora,
owner of Nawab, an Indian restaurant in Virginia Beach. The original
dish, called dal makhani, is made with three kinds of dried beans,
and the preparation time is often more than I can spare. By using a
combination of canned beans and dried split peas, I manage to achieve
that creamy, slow-cooked flavor in a fraction of the time.

Place the split peas and water in a large saucepan over medium-high
heat. Bring to a boil, reduce the heat to low, add the turmeric, and
simmer, partially covered and stirring occasionally, for 20 minutes.
Add the black and red beans, season to taste with salt, and simmer,
uncovered, until the beans are very soft, about 20 minutes.

Heat the oil in a large skillet over medium heat. Add the onion,
cover, and cook until softened, about 5 minutes. Add the garlic and
ginger and cook, stirring, until fragrant, about 30 seconds. Add the
cumin, coriander, cayenne, cardamom, and tomatoes, stirring
constantly for about 30 seconds. Pour the contents of the skillet
over the simmering bean mixture and stir well to combine. Taste and
adjust the seasonings. Simmer for 5 minutes to blend the flavors.
Serve hot, garnished with the chopped cilantro.

Recipe by Vegan Planet by Robin Robertson

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