B4U Recipes - Dal Potato Sauce

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Dal Potato Sauce

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 pretty small
2-3 thinly sliced green onions

Directions ::..

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. 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. 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 chili — I used a bare dash, since my family isn’t into hot.

You can have this as is, as soup, or can pour it 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.