Chilean Pepper Sauce

  • Serves

    serves 4

Of all the pebres we sampled while exploring the rodeo cuisine of Chile, we liked this version, with tomatoes, best.


For the Dal

  • 8 oz. split urad dal (gram beans), rinsed and picked through
  • 1 Tbsp. canola oil
  • 3 12 Tbsp. minced peeled fresh ginger
  • 5 serrano chiles, seeded and julienned
  • 2 Tbsp. coarsely chopped fresh cilantro
  • Salt

For the Tarka

  • 3 Tbsp. clarified butter or canola oil
  • 2 cloves garlic, peeled and thinly sliced
  • 1 tsp. cumin seeds
  • 2 whole dried red chiles


Step 1

Place urad dal in a large bowl. Cover with water and soak for 1–2 hours. Drain, then transfer to a large heavy-bottomed saucepan. Add oil, 1 1⁄2 tsp. ginger, and 1 1⁄2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer until urad dal is tender, about 30 minutes. (Dal will look like grains of rice.)

Step 2

Add remaining ginger, serrano chiles, and cilantro to dal. Cook over low heat until fragrant, about 2 minutes. Season with salt and remove from heat.

Step 3

Just before serving, prepare tarka: Heat clarified butter or oil in a small skillet over medium heat. Add garlic, cumin seeds, and dried chiles and cook, stirring frequently, until garlic is lightly browned, about 1 minute. Transfer dal to 4 small bowls, then season with tarka and serve with bread or rice as a side dish.

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