Title: Shahi Dal
Categories: Ethnic Vegetarian
Yield: 6 Servings

2	c	Pigeon peas, soaked for 20 - minutes in cold water
1 1/2	qt	Water
1	ts	Turmeric
1		Cinnamon stick
1/2	ts	Black peppercorns
3		Bay leaves
6		Green cardamoms
6		Cloves
		Salt
1/4	c	Ghee
1	md	Onion, sliced finely
1		1 1/2" piece ginger, chopped
4		Garlic cloves
2		Fresh green chilies, chopped
1	lg	Tomato, chopped

Wash pigeon peas & boil them in the water with the turmeric, cinnamon, peppercorns, bay leaves, cardamom, cloves & salt for 20 minutes till the peas are cooked (may take longer if peas are old). Heat ghee in a skillet, cook onion, garlic, ginger & chilies till the onion is browned. Remove & stir into the cooked pigeon peas. Add tomato, cover & simmer for 8 minutes, stirring occasionally to prevent sticking. Serve with rice.

Rani, "Feast of India"

previous

next