Split Peas With Vegetables (Dal Tarkari)

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.

• Ready In: 1 hr 5 mins
• Serves: 4-6

Ingredients

• 7  ounces  split peas, washed
• 3  cups water
• 2  tablespoons ghee
• 1⁄2 teaspoon whole cumin seed
• 2  bay leaves
• 2 -3  green chilies, cut lengthwise (seeded and deveined for less heat)
• 2 1⁄2 cups potatoes, cut into 1 inch pieces
• 1⁄3 cup green peas
• 3  cups cauliflower, cut into large florets
• 1⁄2 teaspoon ground turmeric
• 1  teaspoon salt

Directions

1. In a large saucepan bring the split peas and water to a boil. Cover and simmer for 30 minutes. Remove from heat.
2. 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.
3. 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.