Dhal is to Indian cooking what Chicken Noodle Soup is to American cooking. It is very comforting and satisfying! We had it with sauteed zucchini and brown rice to complete our vegetarian meal. Delicious!

Spicy Dhal with Tomatoes
Recipe Courtesy of Maya Kaimal

1 cup thoor dhal or yellow split peas
2 1/2 cups water
1/4 teaspoon ground turmeric
1/4 teaspoon cumin seeds
1/4 teaspoon mustard seeds
1/4 teaspoon crushed red pepper
2 tablespoons vegetable oil
1 cup chopped onion
1 teaspoon minced garlic
2 to 3 green chilies (serrano, Thai, or jalapeno), split lengthwise
1 cup chopped tomatoes, fresh or canned
1 teaspoon salt
2 tablespoons chopped cilantro

In a medium saucepan bring thoor dhal (or yellow split peas), water, and turmeric to a boil; turn heat down, cover, and let simmer 30-45 minutes, watching for spilling. (Remove cover to let bubbles subside if spilling occurs.)

While dhal cooks over medium-high heat, in heavy 3-quart covered saucepan, heat cumin seeds, mustard seeds, and crushed red pepper in oil until mustard seeds begin to pop. Turn heat down to medium, add onions, garlic, and green chilies, and fry for about 5 minutes until onion is soft.

Add tomatoes and cook, stirring, until soft. Do not overcook; tomato pieces should hold their shape.

When dhal is cooked and completely tender, mash with a potato masher or back of a spoon 6-8 times, to break up roughly. Add to tomato and spice mixture, stir in salt, and bring to a boil. Simmer for 2 minutes, adding more water if necessary for a pourable consistency. Taste for salt.

Remove from heat and garnish with cilantro.