everyday yellow dal

INGREDIENTS

• 2 cups tightly packed, shredded green cabbage (use the large holes of a grater)
• 1 small serrano chile, seeded and minced
• 2 tablespoons fresh lemon juice, or more as needed
• 1/4 to 1/2
• teaspoon table salt (adjusted from 1 tsp. as a few commenters found it too salty)
• 1/2 teaspoon sugar
• 1 tablespoon canola oil
• 1/2 teaspoon mustard seeds
• 1 cup yellow split peas, soaked in cold water for 1 hour
• 1 large tomato (about 8 ounces), cut into 8 wedges
• 1/4 cup canola oil
• 1/2 teaspoon cumin seeds
• 1 medium red onion, finely chopped (about 1 1/2 cups)
• 5 large garlic cloves, thinly sliced
• 1 teaspoon coriander seeds, finely ground
• 3/4 teaspoon ground turmeric
• 1/2 teaspoon cayenne (I used 1/4, thought it was plenty, although I may be a wuss.)
• 1/4 cup minced cilantro leaves (I abhor cilantro, and always replace it with flat-leaf parsley.)
• 1 tablespoon unsalted butter
• 1 teaspoon salt
• 1 cup dried black-eyed peas or two 15-ounce cans, drained
• 2 tablespoons, canola oil
• 1 small yellow onion, minced (about 1 cup)
• 1/2 teaspoon finely grated garlic (about 1 large clove)
• 1/2 teaspoon finely grated ginger (about a 1-inch piece)
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cayenne (I always start with the half the suggested cayenne, and then decide if it needs more. Mine didn’t.)
• 1/2 teaspoon cumin seeds, finely ground
• 1/4 cup minced tomato (1 small tomato)
• 2 cups (or 1 cup if using canned peas) hot water
• 1/2 teaspoon salt, or to taste if using canned peas
• 1 cup canned coconut milk
• 2 tablespoons minced cilantro leaves
• 1 tablespoon lemon juice