Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Water
1 c Green split peas
1 ea Bay leaf
1/4 ts Turmeric
1/2 ts Salt
1 1/2 tb Vegetable oil
1 tb Ginger, minced
1 ts Green chile, seeded minced
2 ts Black mustard seeds, ground
-- to a powder mixed with
-- 4 ts water allowed to
-- stand for 30 minutes
3 ts Coconut, shredded
Ghee, optional

Bring water to a boil. Lower the heat slightly add split peas, bay
leaf, turmeric simmer until the peas are tender, about 40 to 45
minutes. You will have to stir occasionally while the dal is cooking
to prevent it from sticking to the bottom of the pot. Add salt
keep warm.

Heat oil in a small skillet, fry ginger chile until the ginger is
lightly browned. Add mustard paste fry for another minute, stirring
constantly. Add coconut stir a couple of times. Remove from heat
pour over the dal. Cover let stand for 15 minutes. Garnish with
cilantro, sprinkle with ghee serve.

Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
Bengal Region"

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