| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Ethnic, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Yellow split peas |
| 1/3 |
ts |
Turmeric |
| 2 |
ts |
Salt |
| 1/2 |
c |
Ghee |
| 1 |
ts |
Cumin seeds |
| 1 1/2 |
c |
Finely chopped onions |
| 1/4 |
ts |
Red pepper |
| 2 |
tb |
Chopped coriander leaves |
INSTRUCTIONS
Wash peas well. Place in a bowl, cover with hot water & let sit for an
hour. Drain. Place in a large pot, add 4 1/2 cups water & throw in the
turmeric. Bring to a boil, stirring occasionally. Reduce heat to medium
low, partially cover & simmer for 45 minutes. Remove from heat, beat with a
wire whisk till the mixture is finely pureed. Stir in salt & set aside.
When ready to serve, simmer puree over low heat till piping hot. Heat ghee
in a skillet over medium high heat. When very hot, add cumin seeds & fry
for 10 seconds. Lower heat, add onions & fry for 20 minutes, stirring
constantly to prevent burning. Stir in red pepper & immediately pour in to
the puree. Garnish with coriander.
Serve with a potato dish, rice & bread.
Julie Sahni, "Classic Indian Cooking"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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