Sweet-Hot Yellow Split Peas with Golden Raisins

Kishmish Waale Chane Ki Dal

Preparation info

  • Makes

    4 cups

    • Difficulty


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.


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


  1. 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