Mixed Whole-Bean Dal with Walnuts
Makes: 4 to 6 servings
Time: About 1 hour, largely unattended
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Cooking the onion and spice in a little butter and then tomato paste before adding the rest of the ingredients yields a toasty flavor. The adzuki beans add both natural sweetness and creaminess to the dish.
Other beans you can use: Make this a single-bean dal using all dried navy beans or black-eyed peas; black beans, limas, or kidney beans are also good, alone or in combination.
- 2 tablespoons butter or peanut oil
- 1 large yellow onion, chopped
- 1 tablespoon fragrant curry powder or garam masala (to make your own, see page 649 or 648)
- ¼ cup tomato paste
- 1 cup chopped walnuts
- ½ cup dried navy beans, rinsed and picked over
- ½ cup black-eyed peas, rinsed and picked over
- ½ cup adzuki beans, rinsed and picked over
- Salt and pepper
- ½ cup yogurt for garnish (optional)
- ¼ cup chopped fresh parsley for garnish
- Put the butter or oil in a large saucepan over medium heat. When the butter is melted or the oil is hot, add the onion and cook, stirring occasionally, until soft, about 5 minutes. Stir in the curry powder and keep stirring for a few seconds, until it becomes fragrant. Add the tomato paste and cook, stirring frequently, until it darkens, another couple of minutes.
- Add the walnuts and stir to coat them in the onion mixture. Cook and stir just long enough for them to warm a bit. Add the beans and enough water to cover by an inch or so.
- Bring to a boil, then turn the heat down to medium-low so the mixture bubbles steadily but not violently. Cook, stirring occasionally, until the beans are soft, 30 to 45 minutes, adding more water as needed to keep everything moist. Add salt when the beans begin to soften.
- When the beans are tender and creamy, sprinkle with pepper, then stir well, taste, and adjust the seasoning. Serve garnished with a dollop of yogurt if you’re using it and the parsley.
Mixed Whole-Bean Dal with Cabbage and Walnuts A little more substantial: Instead of the tomato paste, add 2 cups chopped cabbage. Cook long enough for the cabbage to wilt and color, 5 to 8 minutes, before adding the walnuts and proceeding with the recipe.
Mixed Whole-Bean Dal with Cauliflower and Almonds Chop a small head cauliflower and add it instead of the tomato paste. Cook long enough for it to soften a bit, about 5 minutes. Use almonds instead of walnuts and proceed with the recipe.