Yellow Split Peas with Unripe Papaya

Cholar Papeeta Dal

Preparation info

  • Makes

    5 cups

    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

A hearty, stewlike curry, with a pleasantly spicy bite and mellow tartness, this is a great meal for cold winter nights; just add some slices of crusty store-bought bread. On the other hand, if a multiple-course dinner gathering is on your agenda, serve smaller portions as the soup course.


  • 1 pound green unripe papaya (see Tips)
  • 1 cup yellow split peas (chana dal), picked over for stones


  1. Slice off and discard the stem and heel ends of the papaya (¼-inch-thick slices). Peel the papaya with a swivel peeler. Cut the firm, light green fruit in half lengthwise. Discard the white pearl seeds and the thin fibrous material underneath by scraping them off with a spoon. Cut the flesh into ½-inch cubes.
  2. Place the split peas in a medium-size saucepan. Fill th