Gram dal (chick pea dal)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chick peas |
| 2½ | cup | Water |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Turmeric |
| ¼ | cup | Ghee |
| 1 | pinch | Cumin seeds |
| 1 | pinch | Asafetida |
| 1¼ | teaspoon | Ginger, grated |
| 1 | each | Bay leaf |
| 2½ | tablespoon | Coconut, fresh, chopped |
| 2½ | tablespoon | Raisins |
| 1¼ | cup | Green peas |
| ¼ | teaspoon | Sugar |
| ¼ | teaspoon | Paprika |
| ¼ | teaspoon | Garam masala |
Directions
Soak chick peas for at least 2 hours. Drain & rinse. Bring to a boil in the water & add the salt & turmeric. Boil hard for 5 minutes & remove any scum that forms on the surface. Reduce heat & simmer until tender. This will take about 1 hour, but it can take longer if your peas are old. When tender, remove from the heat.
Heat ghee in a large pot. Add cumin seeds, asafetida, ginger & bay leaf. Fry for a few seconds, stirring as the spices cook. Add the coconut, raisins & peas. Cook over a medium heat for 3 minutes, stirring occasionally. Stir in the cooked chick peas, followed by the rest of the ingredients. Simmer for another 15 minutes & serve.
Pranati Sen Gupta, "The Art of Indian Cuisine" * CROSSPOSTED Submitted By INTERCOOK On 10-13-95