Street café dhal

Serves 3-4 as part of a sharing meal Starters and mains

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Method

Put the rinsed peas in a bowl, add cold water to cover and leave to soak for 20 minutes, then drain. Transfer to a saucepan with a lid, add 750ml water, the turmeric and salt and stir. Bring to the boil over a medium-high heat, skimming the surface as necessary, then lower the heat a little and simmer for 5 minutes.

Stir in the tomatoes, cover the pan and simmer for 10–15 minutes until the split peas are very tender. Use the back of a spoon to lightly crush the split peas and tomatoes against the side of the pan. Set aside and keep hot.

To make the tarka, melt the ghee and butter together in a frying pan over a medium-high heat until sizzling. Reduce the heat to medium, add the garlic and stir constantly until it just starts to brown. Add the cumin and mustard seeds and red chilli, and continue stirring until the seeds crackle and pop. Watch closely in case the garlic starts to burn.

Stir in the curry leaves, green chillies and chilli powder, then quickly add a ladleful of the split pea mixture to the pan. Tip the contents of this pan into the split peas and stir together. Return the split peas to the boil. Stir in the lemon juice and add a little more salt if needed.

Garnish with the fried curry leaves and red chillies, and a drizzle of chilli oil to serve.

This recipe is from the May 2022 issue of Food and Travel. To subscribe today, click here.