Recipe - Daal

Ingredients:

• 1 cup yellow split peas
• 4 cups of water
• salt to taste
• 1/2 tspn. tumeric powder
• 1 small egg plant - chopped
• 1/2 tomato - chopped
• 1/4 inch ginger)
• 1 cloves garlic ) minced
• 1/4 onion )
• hot pepper - to taste

For Tempering (forun)

• 1/4 onion
• 1 clove garlic
• 1/2 tspn. cumin seeds
• 1/2 tspn. mustard seeds
• curry leaves - approx. 6
• 1 tblspn. oive oil (or any other)

Method: 

1. In a medium size pot, put in daal & water and bring to boil on medium heat without lid on.
2. Add salt, tumeric, eggplant, hot pepper, tomato and the minced ingredients.
3. Cook on medium heat, uncovered for 30 minutes then place lid on.
4. Add more water if needed.
5. Cook until daal becomes mushy and soft.
6. Cooked daal should have a thick soup consistency.
7. Lastly cook forun in oil in a small pot, on medium heat until seeds crackle and onions get slightly browned.
8. Add forun in daal and stir.
9. Serve with rice and any chutney.

Serves 3 or 4 people.

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