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Cholar Papeeta Dal with Green Papaya
A hearty Bengali stew of yellow split peas and firm unripe papaya cubes simmered with split green chiles, seasoned with a panch phoron, onion and dried-chile tempering and sweet Bengali garam masala, and sharpened with lime.
- YieldMakes about 1.2 litres (5 cups); serves 5
- Hands-on25 min
- Total1 h 1 min
- Difficulty
Ingredients
- 450 ggreen unripe papaya, peeled, seeded, 1 cm dice
- 200 gyellow split peas (chana dal), about 1 cup, sorted for grit
- 710 mlwater
- 4fresh green Thai, cayenne or serrano chiles, stems removed, halved lengthwise, seeds left in
Tempering
- 2 tbspghee or canola oil
- 2 tsppanch phoron (fennel, cumin, fenugreek, nigella, mustard seeds)
- 1small red onion, finely chopped
- 4dried red Thai or cayenne chiles, stems removed; add more for extra heat
- 1 tspBangala garam masala (ground clove, green cardamom seed and cinnamon)
- ½ tspground turmeric
- 120 mlwater, for deglazing
- 2 tspcoarse kosher or sea salt
- 2 tbspfresh cilantro leaves and tender stems, finely chopped
- 1medium lime, juiced
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