Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/4 c Moong dal, roasted 2 md Yellow onions, thinly sliced
1/2 c Water 1 1/4 ts Ginger, grated
1 1/4 ts Salt 2 1/2 tb Raisins
1/4 ts Turmeric 1/4 c Coconut, fresh, chopped
3 tb Ghee 1/4 ts Cardamom, ground
1 pn Cumin seeds 1/4 ts Garam masala
2 sm Bay leaves 1/4 ts Sugar
2 ea Red chiles 4 tb Cilantro, chopped

Wash dal bring to a boil. Add salt turmeric, remove any scum that
gathers on the surface. Cover simmer for 20 to 30 minutes, or until
tender. (Mark's note: the recipe doesn't say, but I presume that it
is calling for split moong beans: whole ones take a whole lot longer
to cook than this).

Heat ghee in a large pot add cumin seeds, bay leaves, chiles,
onions ginger. Fry for 2 minutes, stirring. Add raisins coconut
mix in the cooked dal. Add the remaining ingredients simmer over
low heat, uncovered, for 15 to 20 minutes. If the resultant dal is
too thick, thin it with a little water. It should be conssitency of
pea soup.

Pranati Sen Gupta, "The Art of Indian Cuisine"
* CROSSPOSTED Submitted By INTERCOOK On 10-09-95

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