Buttery Pigeon Pea Dal (Mitti Handi Dal)

1. 1

   In a medium saucepan, cover the pigeon peas with water and let soak for 30 minutes. Drain the pigeon peas well.

2. 2

   Return the pigeon peas to the saucepan. Add the halved jalapeno, 1/2 teaspoon of the turmeric, 4 cups of water and a pinch of salt and bring to a boil. Simmer over moderately low heat until the peas are just tender, but not falling apart, about 15 minutes. Discard the jalapeno halves.

3. 3

   Meanwhile, in another medium saucepan, heat the canola oil until shimmering. Add the cumin seeds and cook over moderate heat until fragrant, about 1 minute. Add the onion, garlic, ginger and minced jalapeno and cook over moderate heat, stirring, until the onion is lightly browned, about 5 minutes. Add the remaining 1/2 teaspoon of turmeric along with the tomatoes and cayenne and cook over moderately low heat until the liquid has evaporated and the tomatoes are softened, about 5 minutes longer.

4. 4

   Add the pigeon peas and their cooking liquid to the tomato mixture and simmer until the dal is slightly thickened, about 5 minutes. Season with salt. Stir in the butter and cilantro and serve with rice and warm naan.

* Per serving · 4 servings · Values may vary.

No additional tips available.