Smoky Yellow Split Peas with Potatoes (Tamatar Chana Dal)
Recipe GLPRd666eac6fc945a
A fragrant Indian dal dish featuring yellow split peas simmered with potatoes and warm spices. Coriander and cumin seeds are toasted to release their aromatic oils, while dried red chiles add a gentle heat and smokiness. Fresh tomato and cilantro brighten this wholesome, fiber-rich main course.
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Ingredients
1 pound Russet or Yukon Gold potatoes
1 cup Yellow split peas
¼ teaspoon Ground turmeric
3 Dried red cayenne chiles (such as chile de árbol), stems removed
1 tablespoon Coriander seeds
1 teaspoon Cumin seeds
1 Medium tomato, cored and diced
2 tablespoon Fresh cilantro leaves and tender stems, finely chopped
1½ teaspoon Coarse kosher or sea salt
6 cups Water
Directions
Peel the potatoes and cut them into 1/2-inch cubes. Rinse the yellow split peas under cold water until the water runs clear, then drain well.
In a large pot or Dutch oven, heat the coriander seeds and cumin seeds over medium heat for 1 to 2 minutes, stirring occasionally, until fragrant and lightly toasted. Add the dried red chiles and toast for another 30 seconds.
Pour in 6 cups of water and bring to a boil. Add the drained yellow split peas, diced potatoes, and turmeric. Stir well to combine.
Reduce the heat to medium-low and simmer uncovered for 35 to 40 minutes, stirring occasionally, until the split peas are tender and the potatoes are soft and beginning to break down.
Stir in the diced tomato and salt. Simmer for an additional 3 to 5 minutes to allow the tomato to soften and the flavors to meld.
Remove from heat and stir in the fresh cilantro. Taste and adjust the salt if needed. Serve hot.
