Three-Bean Dal

Dal makhani is made with three kinds of dried beans and takes too long to cook for most nights--this recipe is much easier! I put the spices together in a small bowl while the beans are simmering so that I don't have to do all that measuring in a hurry at the end.

1/2 cup dried yellow split peas, picked over and rinsed
3 cups water
1 tsp tumeric
1 15oz can black beans, drained and rinsed
1 15 oz can kidney or other red beans, drained and rinsed
salt
2 tbsp corn oil (I used butter, thereby un-veganizing it)
1 med yellow onion, chopped
1 lg garlic clove, minced
2 tsp peeled and minced fresh ginger (I buy it in a jar and keep the jar in the frig)
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp cayenne (use 1/4 tsp if you don't want it as spicy)
1/4 tsp ground cardamom
1 14.5 oz can diced tomatoes, drained and finely chopped (I used 1 8oz can tomato sauce)
2 TBSP cilantro, chopped

Place the split peas and water in a large saucepan. Bring to boil; add tumeric. Reduce heat and simmer, partially covered, 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.

Heat the corn oil in a large skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and ginger and cook 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 seasonings.

Serve hot, garnished with the cilantro. Serves 6.

Recipe from The Vegan Planet