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Chaya’s dal pita with grilled tomato salsa

Chaya’s dal pita is creamy, spiced, and comforting in every bite.
Grilled tomato salsa adds smoky tang and a bright, lively kick.
Warm pita meets hearty dal for a meal you’ll want again tomorrow.

dinner ⏱ 110 min 520 kcal / portion 130.0 g carbs / portion (estimated) vegetarian gluten 🔗 Original source

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Chaya’s dal pita with grilled tomato salsa
v6 · rb0e705f985 20260727Z1751 150 ml olive oil 20 g garlic 3 l boiling water 200 g dried lasagne sheet salt to taste 900 g ripe vine tomato ⏳ ⏱ 20 min wash and soak chana dal and split peas 🔪 drain soaked dal and split peas 🍳 ⏱ 15 min fry onions, garlic, thyme, curry leaves, and hot dried chillies until lightly golden 🍳 ⏱ 1 min fry mustard seeds, cumin, and turmeric 🍳 ⏱ 1 h stir in chana dal and split peas, then simmer with boiling water and salt, skimming scum 🍳 ⏱ 20 min heat griddle pan, char tomatoes, then set aside to cool 🌀 mix shallots with crushed garlic, chillies, lemon juice, and salt 🔪 peel tomato skins and roughly chop tomato flesh 🌀 add chopped tomatoes to shallot bowl with olive oil, black pepper, and coriander, then mix well 🔪 lightly crush the dal mixture without mashing completely 🍳 ⏱ 15 min add boiling water, then cook broken lasagne sheets, stirring often 🍽 divide the dal pita into six bowls and top each with a spoonful of grilled tomato salsa Chaya’s Dal Pita 🥙 200 g chana dal 200 g yellow split pea 300 g onion 5 g thyme 5 g curry leaf 2 pieces hot dried chilli 7.5 g black mustard seed 5 g cumin seed 7.5 g ground turmeric 100 g banana shallot 2 pieces red chilli 3 tbsp lemon juice 30 g fresh coriander black pepper to taste chana dal, yellow split pea 1.5 l 100 ml olive oil onion, thyme, curry leaf, hot dried chilli 10 g garlic black mustard seed, cumin seed, ground turmeric salt banana shallot, red chilli, lemon juice 10 g garlic salt 50 ml olive oil fresh coriander, black pepper 1.5 l boiling water dried lasagne sheet
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Preparation steps

  1. wash and soak chana dal and split peas for 20 minutes
  2. drain soaked dal and split peas
  3. fry onions, garlic, thyme, curry leaves, and hot dried chillies for 15 minutes until lightly golden
  4. fry mustard seeds, cumin, and turmeric for 1 minute
  5. stir in chana dal and split peas, then simmer with boiling water and salt for 1 hour, skimming scum
  6. heat griddle pan, char tomatoes for 20 minutes, then set aside to cool
  7. mix shallots with crushed garlic, chillies, lemon juice, and salt
  8. peel tomato skins and roughly chop tomato flesh
  9. add chopped tomatoes to shallot bowl with olive oil, black pepper, and coriander, then mix well
  10. lightly crush the dal mixture without mashing completely
  11. add boiling water, then cook broken lasagne sheets for 15 minutes, stirring often
  12. divide the dal pita into six bowls and top each with a spoonful of grilled tomato salsa

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