Side Pannel
Shahi Dal
Ingredients List
- 2 c Pigeon peas, soaked for 20
- -- minutes in cold water
- 1 1/2 qt Water
- 1 ts 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
Directions
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"
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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