Masala dal

Yield: 4 servings

Measure Ingredient
1½ cup Yellow split peas
⅓ teaspoon Turmeric
2 teaspoons Salt
½ cup Ghee
1 teaspoon Cumin seeds
1½ cup Finely chopped onions
¼ teaspoon Red pepper
2 tablespoons Chopped coriander leaves

Wash peas well. Place in a bowl, cover with hot water & let sit for an hour. Drain. Place in a large pot, add 4½ cups water & throw in the turmeric. Bring to a boil, stirring occasionally. Reduce heat to medium low, partially cover & simmer for 45 minutes. Remove from heat, beat with a wire whisk till the mixture is finely pureed.

Stir in salt & set aside.

When ready to serve, simmer puree over low heat till piping hot.

Heat ghee in a skillet over medium high heat. When very hot, add cumin seeds & fry for 10 seconds. Lower heat, add onions & fry for 20 minutes, stirring constantly to prevent burning. Stir in red pepper & immediately pour in to the puree. Garnish with coriander.

Serve with a potato dish, rice & bread.

Julie Sahni, "Classic Indian Cooking"

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