Name: Sweet-Hot Yellow Split Peas with Golden Raisins (Kishmish Waale Chane Ki Dal)
Yield: Makes 4 cups
Cuisine: India
Ingredients: 2 tablespoons Garlic Paste; 1½ teaspoons coarse kosher or sea salt; 4 to 6 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed, cut crosswise into ½-inch-thick slices (do not re; ¼ cup finely chopped fresh cilantro leaves and tender stems for garnishing; ½ teaspoon Punjabi garam masala; 3 fresh or dried bay leaves; 3 tablespoons Ghee or canola oil; 1 large red onion, cut in half lengthwise and thinly sliced; ½ teaspoon ground turmeric; 1 large tomato, cored and finely chopped; ½ cup golden raisins; 1 teaspoon black cumin seeds; 2 tablespoons Ginger Paste; 1 teaspoon cumin seeds; 1 cup yellow split peas (chana dal), picked over for stones

Raghavan Iyer

Sweet-Hot Yellow Split Peas with Golden Raisins

Kishmish Waale Chane Ki Dal

Preparation info

Makes
4 cups

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

This dal is redolent of ingredients introduced during the Moghal regime. Black cumin, known as shahi (royalty) cumin, and golden raisins (brought in by traders from Afghanistan) provide a slightly bitter and sweet balance to the split peas, moving the flavor of this curry up many notches.

Ingredients

1 cup yellow split peas (chana dal), picked over for stones
½ teaspoon ground turmeric
3

Asia
India
Main course
Stew
Vegan
Gluten-free
Spicy

Method

Place the split peas in a medium-size saucepan. Fill the pan halfway with water and rinse the peas by rubbing them with your fingertips. The water will become slightly cloudy. Drain this water. Repeat two or three times, until the water remains relatively clear; drain. Now add 3 cups

Preparation info

Makes

Difficulty

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Ingredients

Method