From jbolton@rochester.rr.com Thu Jan 16 10:30:09 2003 Date: Sat, 11 Jan 2003 22:41:24 +0000 (UTC) From: Judy Bolton Newsgroups: rec.food.recipes Subject: Indian Rajasthani Dal Followup-To: rec.food.cooking, rec.food.recipes Rajasthani Dal 1/2 cup green gram Split (moong Dal) 5 Tbsp. Bengal gram split (chana Dal) 1 Tbsp. ginger (chopped) 1 tsp. turmeric powder Salt to taste 2 Tbsp. oil (I just use peanut or vegetable in this case) 1 tsp. Cumin Seeds 1/2 tsp. Asafoetida (known as "hing" in Indo-Pak groceries) 2 red chilies, whole and dried 1/2 cup onions (chopped) 1 Tbsp. red chili powder (cayenne) 1 tsp. dry mango powder (amchur) Pick, wash and soak moong dal and chana dal in about 3 cups of water for an hour. Boil soaked moong and chana dal with 4 cups of water, salt, turmeric powder and chopped ginger till chana dal is cooked. Heat oil in a pan. Add cumin seeds, asafoetida and whole dry red chilies and cook till cumin seeds begin to crackle. Add chopped onions, cook till onions are light brown. Add red chili powder and cooked dal to this. Simmer for 10 minutes and add amchur or 2 teaspoons of lemon juice. -:|:- Judy B -:|:- -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@swcp.com Please allow several days for your submission to appear.