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Shahi Dal

Ingredients
 

2 cup pigeon peas, soaked for 20 - minute, s in cold water
1 1/2 qt water
1 tsp turmeric
1 cinnamon stick
1/2 tsp black peppercorns
3 bay leaves
6 green cardamoms
6 cloves
1 salt
1/4 cup ghee
1 medium onion, sliced finely
1 1 1/2 piece ginger, chopped
4 garlic cloves
2 fresh green chilies, chopped
1 large tomato, chopped



 
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Preparation
 
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"

 

 
Servings:
6


 

 

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