Name: Yellow Split Peas with Coconut Chips
Cook time: 30 min
Total time: 9 1/2 hr (includes soaking peas)
Yield: Makes 4 servings
Ingredients: 1 1/4 cups yellow split peas (1/2 lb); 1 small coconut; 1/2 cup plus 1 tablespoon ghee; 1 teaspoon finely grated peeled fresh ginger; 1 teaspoon ground turmeric; 6 small fresh Thai chiles (2 to 3 inches long; preferably green), slit lengthwise on one side (not all the way through); 1 tablespoon garam masala (Indian spice mixture); 2 to 4 teaspoons sugar; 3/4 teaspoon salt; 2 dried hot chiles (about 3 inches long), stems removed; 1 teaspoon cumin seeds; 3 Turkish or 1 1/2 California bay leaves; 1 (1-inch) piece cinnamon stick, broken in half; 2 whole cardamom pods; 2 whole cloves; a wok; an adjustable-blade slicer

Cholar Dal

This dal, a sweet version served at festive occasions, is the best we've ever tasted.

Cooks' notes:

•Leftover coconut can be frozen in a sealed plastic bag up to 1 month.
•If not serving dal right away, add coconut chips just before serving.

Recipe notes

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