Matar Dal Shorshe Diyea Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Water,
1 cup: Green split peas,
1 each: Bay leaf,
1/4 tsp: Turmeric,
1/2 tsp: Salt,
1 1/2 tbsp: Vegetable oil,
1 tbsp: Ginger, minced
1 tsp: Green chile, seeded & minced
2 tsp: Black mustard seeds, ground, to a powder & mixed with - 4 ts water & allowed to - stand for 30 minutes
3 tsp: Coconut, shredded
Ghee, optional
Directions:
Bring water to a boil. Lower the heat slightly & add split peas, bay
leaf, turmeric & simmer until the peas are tender, about 40 to 45
minutes. You will have to stir occasionally while the dal is cooking
to prevent it from sticking to the bottom of the pot. Add salt &
keep warm.
Heat oil in a small skillet, fry ginger & chile until the ginger is
lightly browned. Add mustard paste & fry for another minute,
stirring constantly. Add coconut & stir a couple of times. Remove
from heat & pour over the dal. Cover & let stand for 15 minutes.
Garnish with cilantro, sprinkle with ghee & serve.
Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
Bengal Region"
Source from luhu.jp
leaf, turmeric & simmer until the peas are tender, about 40 to 45
minutes. You will have to stir occasionally while the dal is cooking
to prevent it from sticking to the bottom of the pot. Add salt &
keep warm.
Heat oil in a small skillet, fry ginger & chile until the ginger is
lightly browned. Add mustard paste & fry for another minute,
stirring constantly. Add coconut & stir a couple of times. Remove
from heat & pour over the dal. Cover & let stand for 15 minutes.
Garnish with cilantro, sprinkle with ghee & serve.
Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
Bengal Region"
Source from luhu.jp