Slow-cooked sweetened yellow split peas with fresh coconut chips (Cholar dal) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 413) by Raghavan Iyer

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Accompaniments: Ridged luffa squash with onion and cilantro (Toori nu shaak)

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

  • ashallen on July 18, 2019

    I thought this was OK - enough to like it fine as a side dish but not enough for it to be the main focus of the meal. Very coconut-y! It worked well with chicken. Peas weren't completely tender at the end of cooking but softened further while sitting overnight in refrigerator - might have happened because my peas were on the older side.

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