1 cup black gram (urhad dal)
1 tsp salt
1/2 tsp turmeric powder
1 green chili, sliced
1-inch piece ginger, grated or finely chopped
2 bay leaves
1/2 cup yogurt, beaten
1 onion, sliced
1/2 tsp chili powder or paprika
1/2 cup cream or creamy milk
wash the dal and soak for a few hours.
add salt, turmeric, green chili, ginger, and bay leaves and dimmer until the dahl is tender.
add the tomatoes and yogurt and sti well
meanwhile, heat some ghee and fry the onion until golden
add the chili powder and fry for 2 minutes.
stir into the dal with the cream and some lemon juice
serve with chapatis or naans (Indian bread), vegetables, and chutney.
From Traditional Indian Cookery, by Jack Santa Maria. Shambala Press, 1978
Copyright 2004 West-Art, Prometheus 91/2004
PROMETHEUS, Internet Bulletin for Art, Politics and Science, Nr. 91, Spring 2004