Yellow split peas (chana dal) cook into a delicious, comforting texture, smoother and less mealy than green or red lentils. This is a thick, hearty dish. The two potatoes in this curry are sweet potatoes and white potatoes simmered with tomatoes, onions, and aromatic curry spices.
Usually, we serve the curried vegetables on top of or alongside the dal, and it looks very nice, especially when garnished with yogurt, freshly minced herbs, and toasted cashews. But sometimes we combine the vegetables and split peas—it looks a little “humbler” that way, but it sure tastes good.
Serves 4 to 6
Time: 1 hour, 15 minutes
1 pound yellow split peas (about 2⅓ cups)
6 cups water
1 teaspoon salt, plus more as needed
Freshly ground black pepper
3 tablespoons vegetable oil
1 teaspoon curry powder
2 teaspoons ground coriander
2 teaspoons whole or ground cumin
3 tablespoons vegetable oil
1 cup chopped onions
2 large garlic cloves, minced or pressed
1 small fresh hot pepper, minced (seeded for a “milder hot”)
1 teaspoon salt, plus more as needed
2 teaspoons curry powder, or 1 teaspoon garam masala and 1 teaspoon curry powder
½ teaspoon ground cumin
½ teaspoon ground coriander
Pinch of ground cinnamon
2 cups diced white potatoes (peeled or unpeeled)
2 cups peeled, diced sweet potatoes
1 (15-ounce) can diced tomatoes
1 to 2 teaspoons sugar or agave syrup (optional)
Freshly ground black pepper
Make the dal: Rinse the split peas and combine them in a 2-quart pot with the water and salt. Cover and bring to a boil, then reduce to a simmer and cook on low heat until very soft, about 1 hour. The cooking time may vary depending on the freshness and dryness of the split peas, so keep checking. Split peas can bubble up and overflow the pot and make a mess on your stovetop, so lower the heat as soon as they begin to boil, and keep them just barely simmering. Stir occasionally to prevent sticking or scorching. When soft, remove from the heat and season with salt and black pepper to taste. Set aside.
While the split peas are cooking, in a small skillet, warm the oil and cook the curry powder, coriander, and cumin for about 2 minutes. Set aside until the split peas are done.
Prep and cook the curried vegetables: Heat the oil in a soup pot or large skillet on medium heat. Add the onions, garlic, hot pepper, and salt, cover, and cook, stirring occasionally, until the onions are transparent. Stir in the curry powder, cumin, coriander, and cinnamon, lower the heat, and cook, covered, for 5 minutes. Stir in the white potatoes and sweet potatoes, cover, and cook for about 8 minutes, stirring occasionally.
Drain the canned tomatoes into a measuring cup, reserving the tomatoes and adding water as needed to the juice to make 1½ cups of liquid. Add the tomato juice to the cooking vegetables, cover, and bring to a boil. Reduce the heat and simmer until the potatoes are just tender, about 20 minutes. Stir in the reserved diced canned tomatoes and heat, uncovered. When the potatoes are done, stir in the sugar or agave syrup if you want that touch of sweetness, and season with salt and black pepper to taste.
Stir the reserved spices and oil into the dal.
Serve the curried vegetables on top of or beside the dal. Or stir the dal into the vegetables.
Serve with warm naan bread or basmati brown rice. We like the following garnishes: plain yogurt, chopped fresh cilantro, chopped fresh mint, chutney, and toasted cashews.