Black Lentils and Yellow Split Peas with Cardamom

A classic of the hunting community in India’s northwestern region, this dal often simmers for hours over an open fire. Once the hunters return from their exhausting day, the dal awaits them, its creamy, mellow flavors a perfect complement to the spice-cured meat from the previous day’s kill. My taste buds are just as happy when I ladle this atop white rice with a mound of fiery lime pickles.