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Vaatli Dal Minced Split Peas with Mustard
A Maharashtrian peasant dal: yellow split peas soaked with green chiles, ground coarse with ginger, fried in a mustard-cumin-asafetida tempering and simmered to a thick crumble, then finished with fresh coconut, cilantro and curry leaves.
- YieldMakes about 1 litre (4 cups); serves 4
- Hands-on20 min
- Total2 h 32 min
- Difficulty
Ingredients
- 200 gyellow split peas (chana dal), about 1 cup, sorted for grit
- 7fresh green Thai, cayenne or serrano chiles, 6 to 8 to taste, stems removed
- 10 gfresh ginger, 2 thin lengthwise slices
- 1½ tspcoarse kosher or sea salt
- ½ tspground turmeric
Tempering
- 2 tbspcanola oil
- 1 tspblack or yellow mustard seeds
- 1 tspcumin seeds
- ¼ tspground asafetida
- 710 mlwater
To finish
- 80 gshredded fresh coconut, about 1 cup; or 40 g dried unsweetened coconut soaked in 120 ml boiling water for 15 minutes and drained
- 4 tbspfresh cilantro leaves and tender stems, finely chopped
- 14 leavesfresh curry leaves, 12 to 15, medium to large
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