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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 cup moong, toor or urhad dal, or green or yellow split peas
8 cups water
1 tsp. salt
2 potatoes, peeled and cut up into sm. chunks
2 green onions, thinly sliced
1 dash chili powder, or green chilies, to taste
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Directions:
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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.*
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 chilies.
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This is slightly adapted from an Indian cookbook by Yogi Vithaldas. He considers it soup, but it can just as well be a sauce.
*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.
You can have this as is, as soup, or poured 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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