Thoor Dahl with Tomato and Onion

Serves 24

• 4 cup thoor dhal or yellow split peas.
• 1 tsp turmeric
• 2 cup sliced onions
• 8 serrano chiles
• 4 tsp minced garlic
• 4 tsp minced ginger
• 4 cup chopped tomato
• 4 tsp salt
• 8 tbsp veg. oil
• 4 tsp mustard seend
• 8 dried red chiles
• 40 to 50 fresh currie leaves

1. Wash the dhal.
2. Place dhal, turmeric and 2.5 cups water in a 2-quart saucepan and bring to a boil.
3. Reduce to simmer and cook partially covered for 30 minutes (45 for split peas) or until the water has been absorbed and the peas break up under pressure from the back of a spoon.
4. Stir in the onion, green chiles, garlic, and ginger and simmer, uncovered for 5 minutes until the onions are soft.
5. Add the tomato and salt and cook another 5 to 10 minutes until the tomatoes are cooked but not falling apart.
6. Remove from heat.
7. In a small frying pan heat the oil over medium-high heat.
8. Add the mustard seeds and cover. When the seeds have popped toss in the dried chiles and the curry leaves.
9. After the leaves crackle, combine with dhal.
10. Taste for salt.

-- PeteJohnson^? - 19 Mar 2006