Side Pannel
Masala Dal
Ingredients List
- 1 1/2 c Yellow split peas
- 1/3 ts Turmeric
- 2 ts Salt
- 1/2 c Ghee
- 1 ts Cumin seeds
- 1 1/2 c Finely chopped onions
- 1/4 ts Red pepper
- 2 tb Chopped coriander leaves
Directions
Wash peas well. Place in a bowl, cover with hot water & let sit for an
hour. Drain. Place in a large pot, add 4 1/2 cups water & throw in the
turmeric. Bring to a boil, stirring occasionally. Reduce heat to medium
low, partially cover & simmer for 45 minutes. Remove from heat, beat with a
wire whisk till the mixture is finely pureed. Stir in salt & set aside.
When ready to serve, simmer puree over low heat till piping hot. Heat ghee
in a skillet over medium high heat. When very hot, add cumin seeds & fry
for 10 seconds. Lower heat, add onions & fry for 20 minutes, stirring
constantly to prevent burning. Stir in red pepper & immediately pour in to
the puree. Garnish with coriander.
Serve with a potato dish, rice & bread.
Julie Sahni, "Classic Indian Cooking"
hour. Drain. Place in a large pot, add 4 1/2 cups water & throw in the
turmeric. Bring to a boil, stirring occasionally. Reduce heat to medium
low, partially cover & simmer for 45 minutes. Remove from heat, beat with a
wire whisk till the mixture is finely pureed. Stir in salt & set aside.
When ready to serve, simmer puree over low heat till piping hot. Heat ghee
in a skillet over medium high heat. When very hot, add cumin seeds & fry
for 10 seconds. Lower heat, add onions & fry for 20 minutes, stirring
constantly to prevent burning. Stir in red pepper & immediately pour in to
the puree. Garnish with coriander.
Serve with a potato dish, rice & bread.
Julie Sahni, "Classic Indian Cooking"
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