Yellow split peas with tomato and chiles (Tamatar chana dal) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 420) by Raghavan Iyer

Notes about this recipe

  • jenburkholder on November 04, 2020

    Notes say: very good, very easy, have made several times. Excellent efforts-to-results ratio and very pantry-friendly (can use can of tomatoes instead of fresh)

  • Jane on October 10, 2012

    Garlic, green chiles and coriander seeds are pounded together with a pestle and mortar. I would do the coriander seeds first, tip them out, then do the garlic and chiles, then tip the seeds back in for a final melding as I found the seeds kept jumping out as the chiles really needed a good bashing to get broken down. This mixture is then fried up with some ghee, some chopped tomato added with turmeric and that fried for a bit then this is added to the dal with chopped cilantro. At this point I was a bit confused. I have never made dal before and there was quite a bit of water still in the pan. There was no instruction to drain the peas and he said to add another 1/2 cup of water. I didn't drain them but I didn't add the extra water and I thought it was easily liquid enough. Tasted good, nice variety of flavors from spices and herbs.

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