Matar dal (yellow split pea dal)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Yellow split peas |
| 2½ | cup | Water |
| 1 | teaspoon | Salt |
| 1 | pinch | Turmeric |
| 1¼ | teaspoon | Cumin, ground |
| 2½ | tablespoon | Lemon juice |
| 1¼ | teaspoon | Coriander, ground |
| ¼ | teaspoon | Cayenne |
| 1 | pinch | Garlic powder |
| 1 | pinch | Sugar |
| ¼ | cup | Ghee |
| 1 | pinch | Cumin seeds |
| 2 | eaches | Red chiles |
| 2 | mediums | Yellow onions, chopped |
| ¾ | teaspoon | Ginger, grated |
| 1 | each | Bay leaf |
| 2½ | tablespoon | Tomato paste |
| 1 | pinch | Paprika |
Directions
Wash peas & soak in water for 20 minutes. Drain, rinse & cover with fresh water & bring to a boil. Add salt & turmeric & boil hard for 2 minutes removing any scum that forms in that time. Reduce heat, cover & simmer until soft, about 30 minutes. Remove from heat & stir in the cumin, lemon juice, coriander, cayeene, garlic & sugar.
Heat ghee in a large pot & fry the cumin seeds, chiles, ginger & bay leaf for 5 minutes, stirring frequently. Add tomato paste. Add the dal, stirring all the time. Sprinkle with the paprika & mix well.
Cook over low heat for 15 to 20 minutes & serve.
Pranati Sen Gupta, "The Art of Indian Cuisine" * CROSSPOSTED Submitted By INTERCOOK On 10-13-95
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