Chana Dal With Golden Raisins

1. 1

   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.

2. 2

   Add 2 more cups water and simmer until tender, approximately 15 more minutes.

3. 3

   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.

4. 4

   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.

5. 5

   Add tomato, chiles, salt, garam masala, and 1 cup water. Scrape all the good bits off the bottom of the pan.

6. 6

   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.

7. 7

   Add the onion-raisin mixture. Eat.

* Per serving · 4 servings · Values may vary.