Yield: 4 servings
|1¼ cup||Moong dal, roasted|
|1 pinch||Cumin seeds|
|2 smalls||Bay leaves|
|2 eaches||Red chiles|
|2 mediums||Yellow onions, thinly sliced|
|1¼ teaspoon||Ginger, grated|
|¼ cup||Coconut, fresh, chopped|
|¼ teaspoon||Cardamom, ground|
|¼ teaspoon||Garam masala|
|4 tablespoons||Cilantro, chopped|
Wash dal & bring to a boil. Add salt & turmeric, remove any scum that gathers on the surface. Cover & simmer for 20 to 30 minutes, or until tender. (Mark's note: the recipe doesn't say, but I presume that it is calling for split moong beans: whole ones take a whole lot longer to cook than this).
Heat ghee in a large pot & add cumin seeds, bay leaves, chiles, onions & ginger. Fry for 2 minutes, stirring. Add raisins & coconut & mix in the cooked dal. Add the remaining ingredients & simmer over low heat, uncovered, for 15 to 20 minutes. If the resultant dal is too thick, thin it with a little water. It should be conssitency of pea soup.
Pranati Sen Gupta, "The Art of Indian Cuisine" * CROSSPOSTED Submitted By INTERCOOK On 10-09-95