Steamed split pea dumplings in mild karhi sauce (Toovar kofta karhi) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 334) by Yamuna Devi

  • coriander leaves
  • fresh ginger
  • Show all ingredients...

  • EYB Comments

    Can substitute yellow split peas for toovar dal, crème fraîche for plain yogurt, ground cayenne pepper for paprika, unsalted butter for ghee, and parsley for coriander leaves. Toovar dal must soak in water 4-6 hours.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Buttered steamed rice (Sada chaval); Sautéed rice (Khara chaval); Toasted coconut rice (Nariyal-ki chaval); Bitter melon chips with coconut (Bhona karela nariyal); Pineapple and green peas in almond broth (Ananas hari matar shorba); Buttery spinach (Sak)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute yellow split peas for toovar dal, crème fraîche for plain yogurt, ground cayenne pepper for paprika, unsalted butter for ghee, and parsley for coriander leaves. Toovar dal must soak in water 4-6 hours.

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