Shahi Dal

Name: Shahi Dal
Ingredients: 2 cups pigeon peas; 20 cold water; 1 quart water; 1 teaspoon turmeric; 1 cinnamon stick; 1 teaspoon black peppercorns; 3 bay leaves; 6 green cardamoms; 6 cloves; salt; 1 cup ghee; 1 onion medium, sliced finely; 1 piece ginger chopped; 4 garlic cloves; 2 green chilies Fresh, chopped; 1 tomato chopped

16 ingredients

5 steps

Ingredients

2 cups pigeon peas
20 cold water
1 quart water
1 teaspoon turmeric
1 cinnamon stick
1 teaspoon black peppercorns
3 bay leaves
6 green cardamoms
6 cloves
salt
1 cup ghee
1 onion medium, sliced finely
1 piece ginger chopped
4 garlic cloves
2 green chilies Fresh, chopped
1 tomato chopped

Directions

1

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).
2

Heat ghee in a skillet, cook onion, garlic, ginger & chilies till the onion is browned.
3

Remove & stir into the cooked pigeon peas.
4

Add tomato, cover & simmer for 8 minutes, stirring occasionally to prevent sticking.
5

Serve with rice.