*  Exported from  MasterCook  *
 
                                 SHAHI DAL
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Ethnic                           Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Pigeon peas, soaked for 20
                         -- minutes in cold water
    1 1/2   qt           Water
    1       t            Turmeric
    1                    Cinnamon stick
      1/2   ts           Black peppercorns
    3                    Bay leaves
    6                    Green cardamoms
    6                    Cloves
                         Salt
      1/4   c            Ghee
    1       md           Onion, sliced finely
    1                    1 1/2″ piece ginger, chopped
    4                    Garlic cloves
    2                    Fresh green chilies, chopped
    1       lg           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”
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving