Author Notes
Adapted very slightly from Raghavan Iyer’s "660 Curries." —Nicholas Day
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Ingredients
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1 cup
chana dal (yellow split peas)
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1/2 teaspoon
ground turmeric
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3 tablespoons
ghee, divided
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2
red onions, thinly sliced
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1/2 cup
golden raisins
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3
dried bay leaves
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2 teaspoons
cumin seeds
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2 tablespoons
ginger, minced
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2 tablespoons
garlic, minced
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1 cup
tomato, chopped
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1
serrano chile, seeded and minced (if no sensitive palates present, quadruple)
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1 1/2 teaspoons
salt
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1 teaspoon
garam masala
Directions
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Rinse split peas in several changes of water until the water runs clear. Drain. Add 3 cups of water and turmeric and bring to a boil. Skim foam and simmer the peas, uncovered, until they are cooked but al dente, approximately 30 minutes.
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Add 2 more cups water and simmer until tender, approximately 15 more minutes.
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In the meantime, heat 2 tablespoons ghee in a large pan on high heat. Add onion, raisins, and bay leaves, and cook for about 10 minutes, stirring occasionally, until the onions look almost fried. Remove from pan.
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In pan, heat the remaining 1 tablespoon ghee over medium heat. Add cumin seeds and cook just until they sizzle, which will be almost immediately. Add ginger and garlic and cook for a minute, stirring.
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Add tomato, chiles, salt, garam masala, and 1 cup water. Scrape all the good bits off the bottom of the pan.
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When the peas are tender, add the tomato-cumin mixture to the peas and simmer, uncovered, for another 15 minutes or so, until the tastes meld.
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Add the onion-raisin mixture. Eat.
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