Simply a breeze to make, this curry requires no advance planning. All the ingredients are readily available. It makes a great meal when mounded over rice or when served as the “dunkee” for wedges of Naan.
1cupyellow split peas (chana dal), picked over for stones
Place the split peas in a medium-size saucepan. Fill the pan halfway with tap water and rinse the peas by rubbing them between your fingertips. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 3cups