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Dal and
Potato "Sauce"
From: Muriel
Kranowski
This is slightly adapted from an Indian cookbook by Yogi Vithaldas.
He considers it soup, but it can just as well be a sauce.
- 1 cup moong, toor, or urhad dal, or green or yellow split peas
(I used moong dal -- little greenish Indian legumes)
- 8 cups water
- 1 tsp salt
- 2 potatoes, peeled and cut up pretty small
- 2-3 thinly sliced green onions
- dash of chili powder (you can use green chilis if you like it
hot)
Wash the legumes, and bring to a boil in a very large pot in the 8
cups of water with the salt. (They really foam up and will surely
boil over in anything but a very big pot). Cook for 15 minutes, then
add the potatoes.
Cook until the legumes and potatoes are very soft -- another 20
to 30 minutes. I don't like things too lumpy, so I smooshed the
potatoes against the sides of the pot with a big spoon when they
got real soft. If you like your green onions raw, add them at the
very end, otherwise let them cook a couple of minutes in the pot.
Add the chili powder or finely chopped chili -- I used a bare dash,
since my family isn't into hot.
You can have this as is, as soup, or can pour it over rice as
a sauce. In fact, we did both -- had some in bowls as a first course,
then poured some over rice and a green veggie (I think it was sliced
zucchinis and onions) as the main course. It tasted great both ways.
This made an ample quantity for 3, with a good amount left over
for a couple of days' lunches.
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