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dal-potato-sauce recipe

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.
 kwvegan vegan