Seasonal vegetables with yellow split peas (Subzi dalcha) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 632) by Raghavan Iyer

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Notes about this recipe

  • Eat Your Books

    Can substitute cornstarch for chickpea flour.

  • mlbatt on June 11, 2023

    Chana dal was a bit undercooked - so cook longer before adding vegetables, or use a faster cooking lentil. Also don't pay attention to the note not to worry about so many chilies. I used 2 serranos (with seeds as instructed) instead of the 6 in the recipe and it was plenty spicy to our tastes. In fact, I would cut that down next time. And despite the recipe flaws, there will be a next time. It's really delicious and worth a re-do.

  • wcassity on May 10, 2022

    Delicious! Used red lentils, potato, snap peas, and shredded Brussels sprouts. Grated in some ginger at the end. Two serranos was enough. Skipped the chickpea flour. Served with pita wedges.

  • totoro on January 21, 2015

    Very nice light meal.

  • Delys77 on October 10, 2012

    Pg 632 Very tasty and healthy combination of dal and subzi. The number of chiles was scary but after I seeded them and cooked and saute gently a little longer than suggested it was delicious. Also, would cut back the ginger a little. Definitely a repeat.

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