|
Ingredients
|
Quantity
|
|
Yellow split peas (picked over – washed and
drained)
|
1 ½ cups
|
|
Water
|
5 cups
|
|
Ground turmeric
|
½ tsp
|
|
Fresh – unpeeled ginger
|
2 slices
|
|
Salt
|
¾ tsp
|
|
Garam masala
|
¼ tsp
|
|
Ghee
|
3 tbsp
|
|
Whole cumin seeds
|
½ tsp
|
|
Garlic – chopped
|
2 cloves
|
|
Chilli powder
|
¼ tsp
|
Put the dal in a heavy pot along with 5 cups water. Bring to a
boil and remove any surface scum. Add the turmeric and ginger. Cover, leaving
the lid just very slightly ajar, turn heat to low, and simmer gently for 1 1/2
hours or until the dal is tender. Stir every 5 minutes or so during the last
half hour of cooking to prevent sticking. Remove ginger slices. Add the salt and
garam masala to the dal. Stir to mix.
Heat the ghee in a small frying pan over a medium flame. When hot,
put in the cumin seeds. A couple of seconds later, put in the garlic. Stir and
fry until the garlic pieces are lightly browned. Put the chilli powder into the
pan. Immediately lift the pan off the heat and pour its entire contents - ghee
and spices - into the pot with the dal. Stir to mix.
Serves 4 to 6.
