Shahi Dal

Ingredients

400 gr pigeon peas
1,400 ml water
3 gr turmeric
1 cinnamon stick
1 gr black peppercorns
3 bay leaves
6 green cardamoms
50 gr ghee
1 slice onion
1 1/2 ginger
4 garlic
2 green chilies
1 tomato

Instructions

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"