Shahi Dal

Course : Curry
Serves: 6
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2 cups pigeon peas -- soaked for 20 minutes in cold water
1 1/2 quarts water
1 tablespoon turmeric
1 piece cinnamon stick
1/2 teaspoon black peppercorns
3 pieces bay leaves
6 whole green cardamoms
6 whole cloves
1 teaspoon salt
1/4 cup ghee
1 medium onion -- sliced thin
1 piece ginger -- chopped (1 inch)
4 cloves garlic cloves
2 medium fresh green chiles -- chopped
1 large tomato -- chopped

Preparation / 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 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.

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