Shahi Dal
Yield
6 servingsPrep
30 minCook
28 minReady
58 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
pigeon peas
soaked for 20 minutes in cold water |
* |
| 1 ½ | quarts |
water
|
*
|
| 1 | teaspoon |
turmeric
|
|
| 1 | each |
cinnamon sticks
|
*
|
| ½ | teaspoon |
black peppercorns
|
|
| 3 | Bay |
bay leaves
|
*
|
| 6 | each |
cardamom seeds
green |
*
|
| 6 | each |
cloves
|
*
|
| 1 | x |
salt
|
*
|
| ¼ | cup |
ghee (clarified butter)
|
|
| 1 | medium |
onions
finely sliced |
|
| ½ | inch |
ginger root
peeled, chopped |
*
|
| 4 | cloves |
garlic
|
|
| 2 | each |
green chili peppers
fresh, chopped |
*
|
| 1 | large |
tomatoes
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
pigeon peas
soaked for 20 minutes in cold water |
* |
| 1.5 | quarts |
water
|
*
|
| 5 | ml |
turmeric
|
|
| 1 | each |
cinnamon sticks
|
*
|
| 2.5 | ml |
black peppercorns
|
|
| 3 | Bay |
bay leaves
|
*
|
| 6 | each |
cardamom seeds
green |
*
|
| 6 | each |
cloves
|
*
|
| 1 | x |
salt
|
*
|
| 59 | ml |
ghee (clarified butter)
|
|
| 1 | medium |
onions
finely sliced |
|
| 0.5 | inch |
ginger root
peeled, chopped |
*
|
| 4 | cloves |
garlic
|
|
| 2 | each |
green chili peppers
fresh, chopped |
*
|
| 1 | large |
tomatoes
chopped |
|
Directions
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 chilies 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.
