"A nice Indian vegetarian dish to serve as a main course with salad and Naan bread or as a side dish. Recipe is from my Indian Vegetarian Cookbook."
split peas, washed
whole cumin seed
green chilies, cut lengthwise
( seeded and deveined for less heat)
2 1/2 cups
potatoes, cut into 1 inch pieces
cauliflower, cut into large florets
In a large saucepan bring the split peas and water to a boil. Cover and simmer for 30 minutes. Remove from heat.
Heat the ghee in a large saucepan over medium-high heat. Add the cumin seeds, bay leaves and green chilies and let them sizzle for a few seconds. Add the potatoes, peas, cauliflower and fry for 1-2 minutes.
Add the boiled split peas with the water, turmeric and salt. Mix thoroughly, lower heat and cook until the vegetables are tender. If the dal gets too thick, add a little more water.
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Split Peas With Vegetables (Dal Tarkari) (cont.)