Tuesday, May 13, 2014

Yellow Split Peas Flavoured with Ginger & Tomatoes

Ada Tomato Diye Cholar Dal
These lentils are generally served with luchis (puffed bread that are made with white flour). Steamed rice or chapatis also work well. The dried peas look similar to chana dal, but taste quite different. They take about half an hour to cook and soften, so it's convenient to set this up to simmer while preparing other dishes for an evening meal.

  • 1/2 cup dried yellow split peas/cholar dal, rinsed and drained
  • 1 Tbsp. vegetable oil
  • 1 Tbsp. ginger paste
  • 1 medium tomato, diced
  • 2 green chilies, seeded and chopped
  • 1/4 tsp. Shah jeera or cumin seeds
  • 1/4 tsp. turmeric powder
  • salt to taste
  • 1 Tbsp. cilantro/coriander leaves, chopped
  • 1 tsp. ghee

  1. Soak split peas in water for 1 hour, drain and rinse.
  2. Bring 2 cups water to a boil in a saucepan and add split peas & turmeric.
  3. Simmer for 1/2 hour until peas are soft, adjust salt to taste & set aside.
  4. Heat oil over medium-high heat & sputter cumin seeds and green chilies.
  5. Add ginger paste & tomatoes, stir well and pour over cooked split peas.
  6. Add a cup of boiling water to the split peas, stir and bring to a boil.
  7. Simmer over medium heat for 5 minutes until tomatoes break down.
  8. Adjust salt to taste, garnish with cilantro & ghee and remove from heat.
Serve with luchis, steamed rice or chapatis.

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