Cholar Papeeta Dal (Green Papaya Dal)

I still had a kohlrabi languishing in the fridge that needed using. And after the success of using kohlrabi as a green papaya substitute in the past, I decided to give it another go with this split pea and "papaya" dal. that said, if you have neither papaya or kohlrabi, Iyer suggests several possible alternatives. Rutabaga (turnip/swede), potato, and sweet potato are all suggested as viable substitutes in this instance.

Cholar Papeeta Dal

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1 c. yellow split peas (chana dal)
• 3 1/2 c. water, divided
• 450g green unripe papaya (or kohlrabi, rutabaga, potato, or sweet potato), peeled and diced
• 4 fresh green Thai, finger, or serrano chilies, halved lengthwise
• 2 Tbsp. ghee
• 2 tsp. panch phoron
• 1 onion, chopped
• 4 dried red Thai, cayenne, or arbol chilies, stems removed
• 1 tsp. Bangala garam masala
• 1/2 tsp. ground turmeric
• 1/2 Tbsp. coarse sea salt
• 2 Tbsp. chopped fresh cilantro
• juice of 1 lime

Directions

1. Rinse the split peas well and drain.
2. Add 3 c. of the water and bring to a boil, uncovered, over medium-high heat.
3. Skim off any foam that forms, then add the papaya and fresh chilies.
4. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until peas are almost tender (~30 minutes).
5. Meanwhile, heat the ghee over medium-high heat.
6. Add the panch phoron and sizzle for 15-30 seconds.
7. Add the onion and dried chilies and stir-fry for 3-5 minutes.
8. Add the garam masala and turmeric and stir-fry for another 10-15 seconds.
9. Add the remaining 1/2 c. of water and deglaze the pan. Remove from heat and set aside.
10. Once the peas are almost tender, uncover the pot and increase heat to medium-high.
11. Boil, stirring occasionally, until the sauce thickens and the peas are tender (~10 minutes).
12. Add the onion mixture and the salt and cook, uncovered, stirring occasionally, for another 5 minutes.
13. Stir in cilantro and lime juice and serve.

---

Variants

Vegan Version

Ingredients

• 1 c. yellow split peas (chana dal)
• 3 1/2 c. water, divided
• 450g green unripe papaya (or kohlrabi, rutabaga, potato, or sweet potato), peeled and diced
• 4 fresh green Thai, finger, or serrano chilies, halved lengthwise
• 2 Tbsp. mustard or canola oil
• 2 tsp. panch phoron
• 1 onion, chopped
• 4 dried red Thai, cayenne, or arbol chilies, stems removed
• 1 tsp. Bangala garam masala
• 1/2 tsp. ground turmeric
• 1/2 Tbsp. coarse sea salt
• 2 Tbsp. chopped fresh cilantro
• juice of 1 lime