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1
Rinse the peas several times to thoroughly remove any dirt or debris.
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2
Put the peas in a deep, heavy-bottomed pot along with the water, cloves, cinnamon, salt, turmeric, sugar, and cardamom powder.
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3
Bring to a boil, stirring well to keep the peas from lumping.
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4
Reduce heat to medium-low and simmer, partially covered, until peas are cooked tender but still separate, about 10 minutes total.
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5
Meanwhile, heat the oil in a skillet over medium-high heat.
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6
When it is hot add the cumin, minced green chili and red chili flakes and heat until aromatic, 20 to 30 seconds.
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7
Pour this perfumed oil over the peas and stir to combine.
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8
Serve the dal hot over rice and top with Eggplant Fritters.
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9
Cut off and discard stem and bottom end of the eggplant.
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10
Cut eggplant crosswise into 3/4-inch slices, then cut slices into 3/4-inch strips.
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11
Place strips in a colander, sprinkle with salt, and toss.
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12
Set colander over a bowl or in the sink and let eggplant stand for at least 1 1/2 hours, preferably for 2 to 3, stirring it a couple of times.
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13
Rinse eggplant under cold, running water, rubbing the strips lightly in your hands.
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14
Shake colander to drain.
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15
Lay strips on a triple thickness of paper towels; cover with another triple layer of towels.
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16
Using your palms, press each eggplant strip very firmly until it looks green and translucent and feels firm and leathery when pressed between fingertips.
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17
Repeat pressing process on fresh toweling if eggplant has not yet reached this stage.
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18
Repeat with remaining eggplant strips.
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19
Heat the oil in a large, heavy saute pan to 360 degrees F.
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20
Combine flour, salt, turmeric, cayenne and coat eggplant batons with the mixture, shaking off any excess.
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21
Place as many of the batons in the pan as will fit loosely without overcrowding.
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22
Fry, turning, until golden brown, about 2 minutes.
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23
Remove from the pan with a slotted spoon and transfer to paper towels to drain.
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24
Season with salt.
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25
Yield: 4 servings Prep Time: 10 minutes Cook Time: 20 minutes Inactive Prep Time: 2 to 3 hours
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26
First, wash the rice by putting it in a large bowl and filling it with cold water.
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27
Let the rice settle to the bottom and then pour off the water, which will be cloudy.
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28
Repeat until the water runs clear.
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29
Next, soak the rice in the 2 cups of water.
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30
Allow the rice to soak for 1/2 hour and then drain, reserving the water for cooking.
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31
To cook put the reserved water into a large, heavy-bottomed pan with a tight-fitting lid, and bring to a boil.
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32
Add the soaked rice and stir carefully with a narrow stirring implement (so that the rice is not crushed) until the water comes to a second boil.
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33
Reduce heat to low and simmer, partially covered, until most of the water is absorbed, about 10 to 15 minutes.
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34
Cover the pan tightly and reduce heat to lowest possible level and let rice steam for 10 minutes.
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35
Yield: 4 servings Prep Time: 5 minutes Cook Time: 35 minutes
