1-inchpiece fresh ginger, peeled and roughly chopped
2large cloves garlic
6cupswater
1lbyellow split peas, rinsed
6whole cloves
2bay leaves
1½inchpiece cinnamon stick
½teaspoonturmeric
1teaspoonsalt
ZUCCHINI TOPPING
6tablespoonvegetable oil
2zucchini, cut in 1-inch cubes
TOMATO TOPPING
1teaspoonmustard seeds
1teaspoonfennel seeds
1teaspooncumin seeds
½onion, thinly sliced
2-3tomatoes, chopped
½cupchopped cilantro
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Instructions
Combine onion, jalapeños, water, ginger and garlic in food processor and puree.
Pour puree into a large pot and add water, yellow split peas, cloves, bay leaves, cinnamon, turmeric and salt. Bring to a boil. Reduce heat and simmer, partially covered, until peas are tender, 35-40 minutes. Discard cloves, bay leaves and cinnamon. Cover and set aside.
ZUCCHINI
Heat oil in skillet over high heat. Add zucchini and cook until brown, about 2 minutes. Stir and cook another 2-3 minutes. Season with salt. Put on top of dal without stirring.
TOMATOES
Heat oil in skillet over high heat.
Add mustard seeds. When they begin to sputter and fennel and cumin seeds. Use a lid to contain the mustard seeds if needed. Stir spices until brown, about 2 minutes.
Add onion and cook until dark brown, stirring frequently, about 5 minutes.
Add tomatoes to skillet and cook until warm and softened, about 3 minutes. Mound on top of zucchini.
Sprinkle with cilantro and serve.
Notes
*This is a big recipe. I sometimes make half the yellow split pea part but I still make the full amount of zucchini and tomatoes because I like it so much. Adjust to your liking.