Serves: 4
Total Calories: 128

1 1/4 cups dried adzuki beans (laal chori dal), sorted and washed in 3 to 4 changes of water
5 to 6 cups water
1 large tomato, finely chopped
1 tablespoon minced peeled fresh ginger
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1 teaspoon salt, or to taste
1.200 teaspoons ground turmeric
1.400 cups finely chopped fresh cilantro
2 tablespoons peanut oil
1 teaspoon cumin seeds
1 tablespoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground paprika
1/4 teaspoon Garam Masala

1. Place the dal, 4 cups water, tomato, ginger, green chili peppers, salt, and turmeric in a pressure cooker. 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 beans are very soft, with some of them broken if not, add more water as needed, cover, bring up to pressure, and cook under high pressure about 30 seconds. Or cover and boil until the dal is soft and creamy, about 30 minutes.

2. Heat the oil in a small nonstick saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the coriander and cumin, cook 5 to 10 seconds, remove from the heat. Mix in the paprika and then lightly swirl everything into the dal, with parts of it visible as a garnish. Sprinkle the garam masala on top 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: 128
Calories from Fat: 63

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