Shahi Dal Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Pigeon peas, soaked for 20, minutes in cold water
1 1/2 quart: Water,
1 tsp: Turmeric,
1: Cinnamon stick,
1/2 tsp: Black peppercorns,
3: Bay leaves,
6: Green cardamoms,
6 Cloves: ,
Salt,
1/4 cup: Ghee,
1 medium: Onion, sliced finely
1: 1 1/2" piece ginger, chopped
4: Garlic cloves,
2: Fresh green chilies, chopped
1 large: Tomato, chopped
Directions:
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"
Source from luhu.jp
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"
Source from luhu.jp