CHRS: CP437 2   
   MSGID: 1:320/219@fidonet 5707491d   
   PID: MBSE-BBS 1.1.3 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.3 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Toor Dal (Split Yellow Pigeon Peas)   
    Categories: Vegetables, Herbs, Nuts, Chilies   
         Yield: 5 servings   
       
   MMMMM----------------------------SAL---------------------------------   
         1 c  Toor dal (split yellow   
              - pigeon peas)   
         2    Roma tomatoes; rough   
              - chopped   
       1/4 ts Ground turmeric   
       1/2 ts Kosher salt   
       1/4 c  Raw whole peanuts   
      
   MMMMM-------------------------TEMPERING------------------------------   
       1/4 c  (55 g) ghee   
         1    Sprig fresh curry leaves   
         3 sm Pieces Indian cinnamon   
              +=OR=+   
         1    Cinnamon stick   
         3    Red dried chilies   
         3    Cloves   
       1/4 ts Black mustard seeds   
           pn Asafoetida   
       
     Prepare the dal: Soak the pigeon peas in a large bowl of   
     warm water for about 1 hour. (They will have swelled a   
     little.) Thoroughly rinse the soaked pigeon peas with   
     fresh water, then tip the drained pigeon peas into a   
     pot.   
        
     Add tomatoes, turmeric, salt and 5 cups water, and bring   
     to a boil over high. Reduce the heat to medium and   
     simmer until very tender, 25 to 30 minutes.   
        
     Use an immersion blender to purée some of the dal,   
     leaving some intact and getting some very smooth, or   
     whisk vigorously to break up some of the soft dal. Stir   
     in the peanuts and continue to simmer, stirring   
     occasionally, until the dal is very tender, about 30   
     minutes. Taste and adjust with salt. If the dal has   
     become too thick for your liking, stir in a splash of   
     water.   
        
     Prepare the tempering: In a small saucepan over medium   
     heat, warm the ghee. When hot, carefully add all of the   
     tempering ingredients (the mustard seeds will sputter!)   
     and swirl the pan until you can smell all the toasted   
     spices, about 30 seconds. Pour everything over the hot   
     dal.   
        
     By: Tejal Rao   
        
     Yield: 4 to 6 servings (about 3 cups)   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... He who flies by seat of pants should not eat prunes!   
   --- MultiMail/Win v0.52   
    * Origin: Phoenix BBS * phoenix.bnbbbs.net (1:320/219)   
   SEEN-BY: 1/19 16/0 18/200 19/37 80/1 105/81 106/201 123/130 128/187   
   SEEN-BY: 129/14 305 132/174 142/104 799 153/7715 154/110 203/0 218/700   
   SEEN-BY: 221/0 226/30 227/114 229/110 206 300 307 317 400 426 428   
   SEEN-BY: 229/452 470 664 700 705 240/5832 266/512 280/5006 291/111   
   SEEN-BY: 292/854 320/119 219 319 2119 322/757 762 326/101 342/200   
   SEEN-BY: 460/58 633/280 712/848 902/26 5020/400 5075/35   
   PATH: 320/219 229/426