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                                SHAHI DAL

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Ethnic                           Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       c            Pigeon peas, soaked for 20
                        -- minutes in cold water
   1 1/2   qt           Water
   1       t            Turmeric
   1                    Cinnamon stick
     1/2   ts           Black peppercorns
   3                    Bay leaves
   6                    Green cardamoms
   6                    Cloves
                        Salt
     1/4   c            Ghee
   1       md           Onion, sliced finely
   1                    1 1/2" piece ginger, chopped
   4                    Garlic cloves
   2                    Fresh green chilies, chopped
   1       lg           Tomato, chopped

  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"
 


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