[CH] Hyderbad Dal

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This ones for Brent and any other CH'ers that love Indian food.  I learned to
make this in India and it has become a real favorite for our family.  I
usually double the recipe.  It is really good over Basmati rice.

Mary-Anne

Hyderbad Dal 

  Allow about 40 minutes for preparation.

6 oz.  masoor dal
1 1/2 pints of water
1 1/2 tsp. of 4 spice (see below)
3 to 9 green chillies
12 curry leaves (these can be found fresh at some Indian markets)
1/2 pint tamarind extract
1 tab. tomato puree
1 to 2 tsp. salt 
4 tabs oil
1 tsp cumin seeds
1/2 tsp Cardamon seeds
outer sheath of nutmeg (mace) whole and fresh if possible
4 -6 dried red chillies (Suryas or cayenne type)
4 cloves of garlic, halved

Place the dals in a saucepan with the water, 4 spice, whole green chillies,
and 6 curry leaves.  Bring to a boil, then reduce the heat and simmer until
the the dals have broken up.  Add a little extra water if the dal begins to
dry out.  Pour in the tamarind extract, then stir in the tomato puree and salt
and simmer for another 15 minutes. 

(**My family prefers I skip the next step:
optional and traditional method:   Mash the cooked dal with a potato masher or
blender/food processor very quickly until smooth and creamy.  (First remove
the whole chillies mace, and curry leaves))

This next step is ESSENTIAL:

In a second pan, heat the oil until very hot, then add the remaining curry
leaves, cumin seeds, cardamon seeds, dried red chillies, and garlic.  As soon
as the garlic is golden por the oil and spices over the dal and cover the pan
straightaway.  Leave for a minute or two, serve hot.  
Serves 4

Four Spice:
 chillies (cayenne powder)
 tumeric
 ginger and garlic

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