← All recipes
Indian · Main
Kishmish Chane ki Dal with Golden Raisins
Mughal-accented yellow split peas simmered soft, sauced with ginger, garlic, tomato, green chile and both cumin and black cumin, then crowned with onions and golden raisins fried in ghee until the raisins puff.
- YieldMakes about 1 litre (4 cups); serves 4
- Hands-on30 min
- Total1 h 21 min
- Difficulty
Ingredients
- 200 gyellow split peas (chana dal), about 1 cup, sorted for grit
- ½ tspground turmeric
- 1.2 Lwater, 710 ml to start, 470 ml later
Onion-raisin topping
- 2 tbspghee or canola oil
- 1large red onion, halved lengthwise and thinly sliced
- 80 ggolden raisins, about 1/2 cup
- 3 leavesfresh or dried bay leaves
Sauce
- 1 tbspghee or canola oil
- 1 tspcumin seeds
- 1 tspblack cumin seeds (shahi jeera)
- 2 tbspginger paste, fresh ginger pureed with a little water
- 2 tbspgarlic paste, garlic pureed with a little water
- 1large tomato, cored and finely chopped
- 5fresh green Thai, cayenne or serrano chiles, 4 to 6 to taste, stems removed, cut into 1 cm rounds, seeds left in
- 1½ tspcoarse kosher or sea salt
- ½ tspPunjabi garam masala
- 240 mlwater
- 4 tbspfresh cilantro leaves and tender stems, finely chopped, to garnish
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.