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Tamatar Chana Dal Split Peas with Tomato
A no-planning dal: yellow split peas simmered half-tender, then finished with a sauce of pounded coriander, cumin, green chile and garlic fried in ghee with tomato and turmeric. Good over rice or for dunking naan.
- YieldMakes about 1 litre (4 cups); serves 4
- Hands-on20 min
- Total1 h
- Difficulty
Ingredients
- 200 gyellow split peas (chana dal), about 1 cup, sorted for grit
- 710 mlwater
Pounded paste
- 1 tbspcoriander seeds
- 1 tspcumin seeds
- 4fresh green Thai, cayenne or serrano chiles, stems removed, coarsely chopped, seeds left in
- 4 clovesgarlic, medium
Sauce
- 2 tbspghee or melted butter
- 1large tomato, cored and finely chopped
- 1½ tspcoarse kosher or sea salt
- ¼ tspground turmeric
- 4 tbspfresh cilantro leaves and tender stems, finely chopped
- 120 mlwater, to loosen the dal
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