Date: Wed, 27 Apr 94 00:02:51 EDT
From: Muriel Kranowski (DOC@VTVM1.CC.VT.EDU)
This is slightly adapted from an Indian cookbook by Yogi Vithaldas.
He considers it soup, but it can just as well be a sauce.
DAL AND POTATO "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.