Preparation time: 10 min
Cooking time: 20 min
Level: Intermediate
Ingredients:
1 cup split peas
1 small onion
1 pimento
4 leaves chadon beni
1/2 tsp. geera (cumin) powder
1/2 tsp. saffron (hardi) powder
4 cloves garlic
3 cups water
oil (for chongkaying)
Salt to taste
Directions:
Soak the split peas overnight. Chop the onion, pimento, and chadon beni. Pour the peas, onion, pimento, 2 cloves of garlic, chadon beni and saffron powder in a pressure cooker. Cook for about 15 minutes. Add salt, geera, and swizzle well, preferably with a dhal gutney, to a pureed consistency.
"Chongkay the dhal" by frying the other two cloves of garlic in a "kalchul" and when brown add to the dhal.
Caution: this process makes a loud frying sound when the hot oil and garlic is added. To prevent burns, when the oil is added, cover the pot with the cover at once.
Source: simplytrinicooking.com
