Yield: 4 servings
Measure | Ingredient |
---|---|
1 cup | Yellow split peas |
2½ cup | Water |
1 teaspoon | Salt |
1 pinch | Turmeric |
1¼ teaspoon | Cumin, ground |
2½ tablespoon | Lemon juice |
1¼ teaspoon | Coriander, ground |
¼ teaspoon | Cayenne |
1 pinch | Garlic powder |
1 pinch | Sugar |
¼ cup | Ghee |
1 pinch | Cumin seeds |
2 eaches | Red chiles |
2 mediums | Yellow onions, chopped |
¾ teaspoon | Ginger, grated |
1 each | Bay leaf |
2½ tablespoon | Tomato paste |
1 pinch | Paprika |
Wash peas & soak in water for 20 minutes. Drain, rinse & cover with fresh water & bring to a boil. Add salt & turmeric & boil hard for 2 minutes removing any scum that forms in that time. Reduce heat, cover & simmer until soft, about 30 minutes. Remove from heat & stir in the cumin, lemon juice, coriander, cayeene, garlic & sugar.
Heat ghee in a large pot & fry the cumin seeds, chiles, ginger & bay leaf for 5 minutes, stirring frequently. Add tomato paste. Add the dal, stirring all the time. Sprinkle with the paprika & mix well.
Cook over low heat for 15 to 20 minutes & serve.
Pranati Sen Gupta, "The Art of Indian Cuisine" * CROSSPOSTED Submitted By INTERCOOK On 10-13-95