This recipe made with with dried whole peas (sold in Indian stores as yellow vatana, which are the unsplit version of the yellow split peas) is made with chunks of lamb or goat. It is a classic bengali recipe called ghoogni and is made for crowds and is also a street food that is served in small bowls by street vendors.
Served with a tamarind chutney and sour cream it adds a nice flair to any winter chili event. I cook this in the slow cooker after preparing the spice base. —Rinku Bhattacharya /Spice Chronicles