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Print this Recipe    Lau Dal

Pumpkin and Split Peas with Camphor Basil (Lau Dal)

1/3 cup packed fresh camphor basil (kapoor tulsi) or 1/3 cup packed
sweet basil leaves and 4 star anise sections
1 cup yellow split peats
pinch tumeric
3 bay leaves
one small onion, chopped
2 cups water
2 pounds pumpkin or squash, peeled and cut into 1 1/2 inch cubes
1 teaspoon sugar
1 1/2 teaspoon coarse salt
1 cup water

Cut herb into 1/4 wide shreds. Put peas, turmeric, bay, onion and
anise (if being used) into a deep pot, with 2 cups water and simmer
20 minutes. Add pumpkin with another cup of water, the sugar and
salt and simmer quietly, covered, another 20 minutes. Pull off
heat.


tarka:

1 1/2 teaspoon cumin seeds
2 T shredded ginger
2-4 hot green chilies minced

In a small skillet heat 5 T ghee, or butter and light veggie oil
until quite hot. Add cumin, stir until dark brown (seconds), add
the ginger and chili, turn heat way down, wait 30 seconds and add
the basil and stir for 30 seconds. Pour this over the dal, and stir
lightly and serve immediately. One can also pour a bit over individual
bowls and serve without stirring.

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