Sweet split green lentils and yellow peas (Mug chana nu dal) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 392) by Raghavan Iyer

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

Accompaniments: Saucy eggplant and green tomato (Ringana tamatar nu shaak); Ridged luffa squash with onion and cilantro (Toori nu shaak); Griddle-cooked whole-wheat flatbread (Roti)

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

  • Emily Hope on November 15, 2019

    I liked this quite a bit--interesting flavors, healthy, and super easy to put together. I did double the beans because the given amounts did not seem like they would feed a family of 3 adults and 2 kids for dinner, and that was the right call. I also doubled the spices but forgot to double the tomatoes, and the balance seemed fine to me. I did dial the jaggery way, way back (maybe 1-2 tablespoons), so I'm sure the flavor profile isn't exactly what was intended, but I just couldn't bring myself to make it that sweet! Served with brown basmatic rice, greek yogurt, and some Indian mango pickle. Will repeat for sure.

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