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Chana Toor Dal Fry
Split chickpeas and pigeon peas pressure-cooked to a creamy dal that keeps some bite, then folded into a ghee tempering of mustard seed, softly browned onion, lots of garlic, green chile, fenugreek and tomato.
- YieldMakes about 4 cups; serves 4
- Hands-on25 min
- Total1 h 9 min
- Difficulty
Ingredients
- 100 gyellow split peas (chana dal), picked over for stones (about 1/2 cup)
- 100 goily or unoily skinned split pigeon peas (toovar dal), picked over for stones (about 1/2 cup)
- 720 mlwater, for cooking the legumes
Tempering
- 60 mlghee or melted unsalted butter, 1/4 cup
- 1 tspblack or yellow mustard seeds
- 1medium red onion, halved lengthwise and thinly sliced
- 8 clovesgarlic, medium, finely chopped
- 2fresh green Thai, cayenne or serrano chiles, stems removed, sliced 6 mm thick with seeds
- 2 tspcoarse kosher or sea salt
- 1 tspcumin seeds, ground
- ½ tspfenugreek seeds, ground
- ½ tspground turmeric
- 1large tomato, cored and cut into 1 cm dice
- 2 tbspfresh cilantro leaves and tender stems, finely chopped
- 120 mlwater
- 1lime, cut into wedges, to serveoptional
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