Shahi dal
6 servings
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Pigeon peas, soaked for 20 minutes in cold water |
| 1½ | quart | Water |
| 1 | teaspoon | Turmeric |
| 1 | \N | Cinnamon stick |
| ½ | teaspoon | Black peppercorns |
| 3 | \N | Bay leaves |
| 6 | \N | Green cardamoms |
| 6 | \N | Cloves |
| \N | \N | Salt |
| ¼ | cup | Ghee |
| 1 | medium | Onion, sliced finely |
| 1 | \N | 1 1/2\" piece ginger, chopped |
| 4 | \N | Garlic cloves |
| 2 | \N | Fresh green chilies, chopped |
| 1 | large | Tomato, chopped |
Wash pigeon peas & boil them in the water with the turmeric, cinnamon, peppercorns, bay leaves, cardamom, cloves & salt for 20 minutes till the peas are cooked (may take longer if peas are old). Heat ghee in a skillet, cook onion, garlic, ginger & chilies till the onion is browned. Remove & stir into the cooked pigeon peas. Add tomato, cover & simmer for 8 minutes, stirring occasionally to prevent sticking. Serve with rice.
Rani, "Feast of India"