Serves: 4
Total Calories: 461

2 tablespoons Basic Ginger and Green Chili Pepper Paste
1/2 cup yellow muncg beans (dhulli mung dal), sorted and washed in 3 to 4 changes of water
1/4 cup white urad beans (dhulli urad dal), sorted and washed in 3 to 4 changes of water
2 tablespoons split green mung beans (chilkae caali mung dal), sorted and washed in 3 to 4 changes of water
2 tablespoons split pigeon peas (toor dal), sorted and washed in 3 to 4 changes of water
2 tablespoons , yellow split garbanzo beans, (channa dal), sorted and washed in 3 to 4 changes of water
1/4 teaspoon salt, or to taste
1/4 teaspoon ground turmeric
4 whole cloves
4 to 4 1/2 cups water
2 to 3 tablespoons vegetable oil or melted ghee
2 green cardamom pods, crushed lightly to break the skin
2 whole dried red chili peppers, such as chile de arbol
1 stick cinnamon (1-inch), broken lengthwise
1 bay leaf
1 teaspoon cumin seeds
1 tablespoon dried curry leaves
1/8 teaspoon ground asafoetida
1/4 teaspoon ground paprika
2 tablespoons finely chopped fresh cilantro

1. Prepare the ginger-chili paste. Place the dals in a pressure cooker, along with the salt, turmeric, 2 cloves, and water. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 1 minute more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and check to see if the dal is soft and creamy if not, cover and boil until soft, about 10 minutes. Transfer to a serving dish, cover, and keep warm.

2. Heat the oil (or ghee) in a large nonstick wok or saucepan over medium-high heat and cook the cardamom pods, the remaining 2 cloves, red chili peppers, cinnamon, and bay leaf about 30 seconds. Add the cumin seeds and asafoetida they should sizzle upon contact with the hot ghee. Quickly add the curry leaves and then mix in the ginger-chili paste and stir about 1 minute.

3. Add the paprika and immediately mix in about 1/4 cup water and bring to a boil over high heat. Transfer to the dal and swirl lightly to mix, with parts of it visible as a garnish. Garnish with the cilantro and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 461
Calories from Fat: 63

More Recipes from the 1000 Indian Recipes Cookbook:
* Dried Beans, Lentils, and Peas
Basic South Indian Soupy Split Pigeon Peas
Black Beans in Traditional Curry Sauce
Black Chickpeas with Chickpea Masala
Black Chickpeas with Sizzlilng Ginger and Cumin Seeds
Black Urad Beans in a Slow Cooker
Black-Eyed Peas in Yogurt Curry
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Chickpeas in Traditional Curry Sauce
Chickpeas with Ginger, Garlic, and Chaat Masala
Chickpeas with Spinach and Potato Wedges
Chutney Chickpeas with Tamarind
Classic Kidney Bean Curry with Onions
Classic No-Onion Kidney Bean Curry
Crispy Split Pigeon Pea Cake
Curried Black-Eyed Peas
Dry-Cooked Green Split Peas
Dry-Cooked Red Lentils with Cumin Seeds
Falguni's Gujarati Split Pigeon Peas
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