Yellow Split and Pigeon Peas with Onion and Garlic

Chana Toor Dal Fry

Preparation info

  • Makes

    4 cups

    • Difficulty

      Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Even though these are quick-cooking legumes and you really don’t need a pressure cooker, I like to use it in order to cook them to a creamy-smooth consistency, with some of the split peas still firm-looking. There’s a pleasant textural difference between the sweet, lightly browned onion slices and the pieces of burning chile. I serve this curry with wedges of lime for a fresh tang, especially if the tomatoes are not at their juiciest best.