Split Peas With Vegetables (Dal Tarkari) |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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A nice Indian vegetarian dish to serve as a main course with salad and Naan bread or as a side dish. Recipe is from my Indian Vegetarian Cookbook. Ingredients:
7 ounces split peas, washed |
3 cups water |
2 tablespoons ghee |
1/2 teaspoon whole cumin seed |
2 bay leaves |
2 -3 green chilies, cut lengthwise (seeded and deveined for less heat) |
2 1/2 cups potatoes, cut into 1 inch pieces |
1/3 cup green peas |
3 cups cauliflower, cut into large florets |
1/2 teaspoon ground turmeric |
1 teaspoon salt |
Directions:
1. In a large saucepan bring the split peas and water to a boil. Cover and simmer for 30 minutes. Remove from heat.
2. Heat the ghee in a large saucepan over medium-high heat. Add the cumin seeds, bay leaves and green chilies and let them sizzle for a few seconds. Add the potatoes, peas, cauliflower and fry for 1-2 minutes.
3. Add the boiled split peas with the water, turmeric and salt. Mix thoroughly, lower heat and cook until the vegetables are tender. If the dal gets too thick, add a little more water.
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