when kept moistened with water for about 20 hours, and when cooked with shoots without rich spices they can be assimilated even by patients who cannot usually digest vegetable protein. The requisites and the methods are almost the same as in the case of the fried moog-dal. The seasoning is only a bit different.
Heat ghee or oil in a pan and when it is sufficiently hot add a pinch of mustard seeds some pasted ginger and sliced pieces of karela or uch-chhe, if desired, and stir till they are fried. Then pour in the boiled liquid dal and boil it again for a few minutes more. Add some hot ghee and stir before taking down.
PEAS.
Required:—Peas, husked and broken in two, 1 seer, ghee 12 powa, ginger 2 tolas, cumin 1 tola, coriander 2 tolas, salt 12 chhatak, pepper 12 tola, garam-masalla 12 tola, water 2 seers, a few cassia leaves.
Method:—Make a paste of the ginger, cumin, coriander and pepper and dilute it in the water with salt. Brown the dal in half of the ghee and pour in the spiced water. Take down when the dal are thoroughly boiled.
Heat the remaining ghee in another pan with the cassia leaves and the powdered garam-masalla. Pour in the boiled dal when the smell of the spices evolves, and stir. Take down when the desired degree of thickness is obtained.
