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Three Bean Dal

A simple bean medley is the perfect way to celebrate the month of May.

Serves 6

What You Need:

1/2 cup dried yellow split peas
3 cups water, for boiling
1 teaspoon ground turmeric
1 15-ounce can black beans, drained and rinsed
1 15-ounce can kidney beans, drained and rinsed
1/8 teaspoon salt
2 tablespoons corn oil
1 medium yellow onion, chopped
1 large garlic clove, minced
2 teaspoons minced fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cayenne
1/4 teaspoon ground cardamom
1 14.5-ounce can diced tomatoes, drained and finely chopped
2 tablespoons chopped fresh cilantro

What You Do:

  1. Rinse dried peas and place them in a large saucepan with 3 cups of water. Bring to a boil. 
  2. Reduce heat to low, add turmeric and simmer partially covered for 20 minutes, stirring occasionally. Add black beans, kidney beans, and salt, and simmer uncovered for about 20 minutes until sauce thickens and beans are very soft.
  3. Heat oil in a large skillet over medium heat. Add onion, cover, and cook until softened, about 5 minutes. Add garlic and ginger and cook until fragrant, about 30 seconds. Add cumin, coriander, cayenne, cardamom, and tomatoes, stirring constantly for about 30 seconds longer. 
  4. Pour contents of skillet over simmering bean mixture and stir well to combine. Serve hot sprinkled with cilantro.


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