Shahi Dal

Recipe Ingredients

2 cups	474ml	Pigeon peas - soaked for 20 minutes in cold water
1 1/2		Water
1 tablespoon	15ml	Turmeric
1		Cinnamon stick
1/2 teaspoon	2.5ml	Black peppercorns
3		Bay leaves
6		Green cardamoms
6		Cloves
		Salt
1/4 cup	59ml	Ghee
1 cup	62g / 2.2oz	Onion - sliced thin (medium)
1		Ginger - chopped
4		Garlic cloves
2		Fresh green chiles - chopped
1		Tomato - chopped (large)

Recipe Instructions

Wash pigeon peas and boil them in the water with the turmeric, cinnamon, peppercorns, bay leaves, cardamom, cloves and salt for 20 minutes until the peas are cooked (may take longer if peas are old). Heat ghee in a skillet, cook onion, garlic, ginger and chiles until the onion is browned. Remove and stir into the cooked pigeon peas. Add tomato, cover and simmer for 8 minutes, stirring occasionally to prevent sticking. Serve with rice.

Source:
Rani, "Feast of India"

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