Dal Cornbread Skillet
2 tbsp unsalted butter, divided
3 packages Maya Kaimal Kidney Bean, Carrot & Tamarind Organic Everyday Dal
1 (8.5oz) package cornbread muffin mix
1/4 cup whole milk
2 cups finely shredded 3-cheese Mexican blend, divided
1 tsp cumin seeds
Sliced scallions, sliced avocado, and pickled jalapenos, for serving
Greek yogurt or sour cream, for serving
Preheat oven to 375.
Melt 1 Tbsp. butter in a 10-inch cast iron skillet over medium heat. Pour in dal and remove from heat.
Whisk together cornbread mix, egg, milk, half of the shredded cheese, and cumin seeds into a smooth batter.
Sprinkle the remaining half of the cheese over the top of the dal in skillet, then dollop cornbread batter over the top, leaving about a one-inch gap between the edge of the skillet and the cornbread. Dot the top with remaining butter.
Bake until cornbread is puffed and golden-brown and edges are bubbling, about 30 minutes.
Serve topped with scallions, avocado, and pickled jalapeno, with yogurt alongside.