SHAHI DAL

      Title: SHAHI DAL
  Categories: Ethnic, Vegetarian
       Yield: 6 Servings
  
       2 c  Pigeon peas, soaked for 20
            -- minutes in cold water
   1 1/2 qt Water
       1 ts Turmeric
       1    Cinnamon stick
     1/2 ts Black peppercorns
       3    Bay leaves
       6    Green cardamoms
       6    Cloves
            Salt
     1/4 c  Ghee
       1 md Onion, sliced finely
       1    1 1/2" piece ginger, chopped
       4    Garlic cloves
       2    Fresh green chilies, chopped
       1 lg Tomato, chopped
  
   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). Heat ghee in a
   skillet, cook onion, garlic, ginger & chilies till the onion is
   browned. Remove & stir into the cooked pigeon peas. Add tomato, cover
   & simmer for 8 minutes, stirring occasionally to prevent sticking.
   Serve with rice.
   
   Rani, "Feast of India"
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