Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Channa dhal or yellow split peas |
| 3 tablespoons | Ghee or unsalted butter |
| 1 large | Onion; finely sliced |
| 2 eaches | Cinnamon sticks, each 2\" long; broken up into 2 to 3 pieces |
| 6 eaches | Cardamoms; split open on the top |
| 2 eaches | To 4 dried red chili peppers coarsely chopped |
| ½ teaspoon | Ground turmeric |
| ¼ teaspoon | To 1/2 tsp chili powder |
| 1¼ teaspoon | Salt or to taste |
| 2½ cup | Warm water |
| 2 eaches | Bay leaves; crumpled |
| ¼ cup | Flaked coconut |
| 2 eaches | Ripe tomatoes; skinned and chopped |
| 2 tablespoons | Coriander leaves; chopped (optional) |
Preparation: 5 to 10 minutes plus time to soak the dahl. Cooking takes 50 to 55 minutes.
Clean and wash the channa dahl or the yellow split peas and soak them for at least 2 hours. Drain well.
Melt the ghee or butter over medium heat and fry the onion slices, cinnamon, cardamom, and chili peppers until the onions are lightly browned ( 6 to 7 minutes).
Add the dahl, turmeric, chili powder and salt. Stir-fry the dhal for 2 to 3 minutes. Adjust heat to low and fry the dahl for a further 3 to 4 minutes, stirring frequently.
Add the water, bay leaves, coconut and tomatoes. Bring to the boil, cover the pan and simmer for 35 to 40 minutes.
Stir in the coriander leaves (if desired) and remove from heat.
Serve with rice or any Indian bread and any Indian chicken recipe.
_The Complete Indian Cookbook_ Mridula Baljekar Smithmark Publishers, 1994 ISBN 0-8317-1487-5 Typos by Jeff Pruett Submitted By JEFF PRUETT On 05-11-95