|1 cup||Green split peas|
|1 each||Bay leaf|
|1½ tablespoon||Vegetable oil|
|1 tablespoon||Ginger, minced|
|1 teaspoon||Green chile, seeded & minced|
|2 teaspoons||Black mustard seeds, ground to a powder & mixed with 4 ts water & allowed to stand for 30 minutes|
|3 teaspoons||Coconut, shredded|
Bring water to a boil. Lower the heat slightly & add split peas, bay leaf, turmeric & simmer until the peas are tender, about 40 to 45 minutes. You will have to stir occasionally while the dal is cooking to prevent it from sticking to the bottom of the pot. Add salt & keep warm.
Heat oil in a small skillet, fry ginger & chile until the ginger is lightly browned. Add mustard paste & fry for another minute, stirring constantly. Add coconut & stir a couple of times. Remove from heat & pour over the dal. Cover & let stand for 15 minutes.
Garnish with cilantro, sprinkle with ghee & serve.
Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"
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