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"
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
