Masala Dal

Recipe Ingredients

1 1/2 cups	355ml	Yellow split peas
1/3 teaspoon	1.7ml	Turmeric
2 teaspoons	10ml	Salt
1/2 cup	118ml	Ghee
1 tablespoon	15ml	Cumin seeds
1 1/2 cups	93g / 3.3oz	Finely chopped onions
1/4 teaspoon	1.3ml	Red pepper
2 tablespoons	30ml	Chopped coriander leaves

Recipe Instructions

Wash peas well. Place in a bowl, cover with hot water and let sit for an hour. Drain. Place in a large pot, add 4 1/2 cups water and throw in the turmeric. Bring to a boil, stirring occasionally. Reduce heat to medium low, partially cover and simmer for 45 minutes. Remove from heat, beat with a wire whisk until the mixture is finely pureed. Stir in salt and set aside. When ready to serve, simmer puree over low heat until piping hot. Heat ghee in a skillet over medium high heat. When very hot, add cumin seeds and fry for 10 seconds. Lower heat, add onions and fry for 20 minutes, stirring constantly to prevent burning. Stir in red pepper and immediately pour in to the puree. Garnish with coriander. Serve with a potato dish, rice and bread.

Source:
Julie Sahni, "Classic Indian Cooking"

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