Channa Dal With Rice, Yoghurt And Chutney

Ingredients:
1 cup yellow split peas
1 yellow onion, minced
3 T peanut oil or mild olive oil
4 garlic cloves, peeled and minced
1-inch piece of fresh ginger, peeled and grated
1 teaspoon brown mustard seed
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/4 teaspoon ground cayenne pepper
kosher salt and freshly ground black pepper

3 cups cooked basmati rice

1 cup plain whole milk yogurt, such as Bellwether Farms, Strauss or Pavel's

chutney of choice

1/4 cup fresh cilantro leaves, chopped

Preparing the dal:
Pick through the split peas or lentils and discard any stones or darkened legumes. Put the peas or lentils in a heavy saucepan, add 6 cups of water and bring to a boil. Lower the heat, cook for about 5 minutes and then skim off any foam that rises to the surface.

Meanwhile, heat the oil in a small saute pan, add the onion and saute until it is very soft and fragrant, about 15 minutes. Add the garlic, saute 2 minutes more and stir in the ginger, mustard seed, turmeric, nutmeg, cumin, cardamom, and cayenne pepper. Cook for 1 minute, season with salt and pepper and add the mixture to the dal. Stir and cook gently until the peas fall apart, from 40 to 60 minutes, depending on their age. They will continue to absorb water (even after they cook) and you may need to add more water.

Taste the dal and correct for salt and pepper.

Divide the rice among warm soup bowls, ladle the dal over the rice. Serve immediately, with the yogurt, chutney and cilantro alongside.

Serves 4 to 6