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Topics - Mystia

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The Kitchen / VEGAN Three-Bean Dal
« on: March 27, 2007, 12:45:48 AM »
This comes from the book Vegan Planet.

Three-Bean Dal
.5 cup dried yellow split peas, picked over and rinsed
3 cups water
1 teaspoon turmeric
1.5 cups cooked or one 15-ounce can black beans, drained and rinsed
1.5 cups cooked or one 15-ounce can kidney or other red beans, drained and rinsed
2 tablespoons corn oil
1 medium-sized yellow onion, chopped
1 large garlic clove, minced
2 teaspoons peeled and minced fresh ginger
1 teaspoon ground cumin
.5 teaspoon ground coriander
.5 teaspoon cayenne
.25 teaspoon ground cardamom
One 14.5-ounce can diced tomatoes, drained and finely chopped
2 tablespoons chopped fresh cilantro leaves for garnish

1. Place the split peas and water in a large saucepan over medium-high heat. Bring to a boil, reduce the heat to low, add the turmeric, and simmer, partially covered and stirring occasionally, for 20 minutes. Add the black and red beans, season with salt to taste, and simmer, uncovered, until the sauce thickens and the beans are very soft, about 20 minutes.
2. Heat the corn oil in a large skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the cumin, coriander, cayenne, cardamom, and tomatoes, stirring constantly for about 30 seconds. Pour the contents of the skillet over the simmering bean mixture and stir well to combine. Taste and adjust the seasonings.
3. Serve hot, garnished with the chopped cilantro.

NOTES: I really think that cayenne and cardamom somehow got mixed up in the book. I have never seen an Indian recipe that required so much cayenne and so little cardamom. It was a bit too spicy for me, so I will definitely switch them next time.
I feel that more garlic was definitely needed. We used twice the amount of garlic called for and still ended up adding liberal amounts of garlic powder at the end. Next time, I'll use way more garlic!.
The flavor was okay but I used lots of garam masala to try to cut some of the spice and add some sweetness and the dish still didn't taste as "Indian" as I would have liked. I'll tweak it a bit more next time but I wanted to see how the base recipe would come out.

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