Masoor dal is the name for salmon-colored or red split peas. A popular side dish in India, it is a special favorite at Diwali.

Ingredients

• 2 cups red split peas (masoor dal), washed and drained
• 1 2-inch piece fresh ginger, peeled and thinly sliced
• 2 teaspoons turmeric
• 2 teaspoons salt
• 4 tablespoons butter
• 1 bay leaf, broken into 3-4 pieces
• 2 teaspoons minced or finely chopped garlic
• 2 teaspoons whole cumin seeds, lightly pounded
• ¼ teaspoon cayenne
• 4 tablespoons chopped fresh cilantro

Instructions

Put the split peas in a heavy pot with 2 quarts of water. Bring to a boil; strain away the froth that bubbles to the top; then add the ginger slices and turmeric. Simmer gently for 1-2 hours, stirring often—especially toward the end of the cooking time. As the peas soften and form a puree, remove the ginger pieces and stir in the salt. Beat the mixture lightly to smooth it.

In a small frying pan, heat the butter and cook the bay leaves over very low heat for 3-4 minutes. Remove and discard them. Now sauté the garlic until soft and golden; don’t let it brown. Finally, stir in the cumin seeds and cayenne. Cook a minute more; then stir this mixture into the split pea mixture. Turn into a serving dish and top with the cilantro. Serves 6…