Name: Yellow Split Peas with Tomato and Chiles (Tamatar Chana Dal)
Yield: Makes 4 cups
Cuisine: India
Ingredients: 1 tablespoon coriander seeds; 1 teaspoon cumin seeds; 4 fresh green Thai, cayenne, or serrano chiles, stems removed, coarsely chopped (do not remove the seeds); 1 cup yellow split peas (chana dal), picked over for stones; 1½ teaspoons coarse kosher or sea salt; ¼ teaspoon ground turmeric; ¼ cup finely chopped fresh cilantro leaves and tender stems; 4 medium-size cloves garlic; 1 large tomato, cored and finely chopped; 2 tablespoons Ghee or melted butter

Preparation info

Makes
4 cups

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

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.

Ingredients

1 cup yellow split peas (chana dal), picked over for stones
1 tablespoon coriander seeds
1

Method

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 3 cups

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Ingredients

Method

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