1 medium yellow or red onion, peeled
and roughly chopped (2 cups [300 g])
2 green Thai, serrano, or cayenne chiles,
stems removed, chopped
1 teaspoon mango powder (amchur)
½ teaspoon turmeric powder
1 teaspoon coarse sea salt
½ teaspoon red chile powder or cayenne
¼ cup (59 mL) water
- In a heavy, deep pan, heat the oil over
medium-high heat. - Add the cumin and cook until the
seeds sizzle, about 30 seconds. - Add the drained split gram. The idea
is to cook the dal, but not burn it. Cook,