Shahi dal

Yield: 6 servings

Measure Ingredient
2 cups Pigeon peas, soaked for 20 minutes in cold water
1½ quart Water
1 teaspoon Turmeric
1 Cinnamon stick
½ teaspoon Black peppercorns
3 Bay leaves
6 Green cardamoms
6 Cloves
Salt
¼ cup Ghee
1 medium Onion, sliced finely
1 1 1/2" piece ginger, chopped
4 Garlic cloves
2 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"

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