Gram Dal (chick Pea Dal) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Chick peas,
2 1/2 cup: Water,
1 tsp: Salt,
1/4 tsp: Turmeric,
1/4 cup: Ghee,
1 pinch: Cumin seeds,
1 pinch: Asafetida,
1 1/4 tsp: Ginger, grated
1 each: Bay leaf,
2 1/2 tbsp: Coconut, fresh, chopped
2 1/2 tbsp: Raisins,
1 1/4 cup: Green peas,
1/4 tsp: Sugar,
1/4 tsp: Paprika,
1/4 tsp: Garam masala,
Directions:
Soak chick peas for at least 2 hours. Drain & rinse. Bring to a boil
in the water & add the salt & turmeric. Boil hard for 5 minutes &
remove any scum that forms on the surface. Reduce heat & simmer until
tender. This will take about 1 hour, but it can take longer if your
peas are old. When tender, remove from the heat.
Heat ghee in a large pot. Add cumin seeds, asafetida, ginger & bay
leaf. Fry for a few seconds, stirring as the spices cook. Add the
coconut, raisins & peas. Cook over a medium heat for 3 minutes,
stirring occasionally. Stir in the cooked chick peas, followed by
the rest of the ingredients. Simmer for another 15 minutes & serve.
Pranati Sen Gupta, "The Art of Indian Cuisine"
Source from luhu.jp
in the water & add the salt & turmeric. Boil hard for 5 minutes &
remove any scum that forms on the surface. Reduce heat & simmer until
tender. This will take about 1 hour, but it can take longer if your
peas are old. When tender, remove from the heat.
Heat ghee in a large pot. Add cumin seeds, asafetida, ginger & bay
leaf. Fry for a few seconds, stirring as the spices cook. Add the
coconut, raisins & peas. Cook over a medium heat for 3 minutes,
stirring occasionally. Stir in the cooked chick peas, followed by
the rest of the ingredients. Simmer for another 15 minutes & serve.
Pranati Sen Gupta, "The Art of Indian Cuisine"
Source from luhu.jp