Eggplant-Smothered Yellow Split Peas

Baingan Chane Ki Dal

Preparation info

  • Makes

    4 cups

    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Porridgelike and thick, this curry adroitly balances nutty and pungent flavors. Use more chiles (or fewer) to tilt the scale to suit your taste buds. For added richness, drizzle a tablespoon or more of ghee over the cooked dal. In addition to being downright tasty, the ghee will protect your tongue if you have added one too many red-hot chiles.