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Shahi Dal | ||||||||||||||||
Course : Indian Source: Rani, Feast of India Serves: 6 |
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Ingredients:
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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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