Shahi Dal

• 2 cups pigeon peas
• 20 cold water
• 1 quart water
• 1 teaspoon turmeric
• 1 cinnamon stick
• 1 teaspoon black peppercorns
• 3 bay leaves
• 6 green cardamoms
• 6 cloves
• salt
• 1 cup ghee
• 1 onion medium, sliced finely
• 1 piece ginger chopped
• 4 garlic cloves
• 2 green chilies Fresh, chopped
• 1 tomato chopped

1. 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).
2. Heat ghee in a skillet, cook onion, garlic, ginger & chilies till the onion is browned.
3. Remove & stir into the cooked pigeon peas.
4. Add tomato, cover & simmer for 8 minutes, stirring occasionally to prevent sticking.
5. Serve with rice.

pigeon peas, cold water, water, turmeric, cinnamon, black peppercorns, bay leaves, green cardamoms, cloves, salt, ghee, onion, ginger, garlic, green chilies, tomato

Taken from www.yummly.com/recipe/Shahi-Dal-1673257 (may not work)