Cooking by Pound

Dal Pig

1 cup Chana Dal (not a split pea - a kind of bean)
1 cup raisins
1-3 carrots chopped
1 cup frozen peas
1 medium size can diced tomatoes
1/2 large onion cut in large pieces
1/2 pound or so cut up pig, cow or chicken
1-3 chopped garlic cloves (use as much as you like)
2 tbs grated ginger (or use garlic-ginger paste from a bottle)
1-2 tbs ghee or butter (use half oil if you want)
1/2 tsp turmeric
           red chili to taste
1-2 tbs prepared masala or:
         1/2 tsp cumin
         1/2 tsp cinnamon
         1/2 tsp black mustard seed
         1 tsp coriander
You can add nuts, dried fruits, potatoes, squash, whatever you want.

Pick through dal to check for stones. Wash. Soak in water 3-8 hours. Wash again, drain. Put in pot with about three cups water.

In small pan melt ghee/butter/oil and add masala, then fry a few seconds to release oils from spices, the mustard seeds should pop a little bit. Let this cool some and add to potl. Be careful adding hot oil to wet dal, it can splatter.

Put everything except peas (or other frozen veggies) in pot with dal. Boil gently, covered, for 45 minutes or so. Cook to consistency you like, add more water if needed. This is good from soupy to thick. Add frozen veggies during the last minute or two of cooking.

Great with a big spoon of yogurt or sour cream on top.

Leftovers reheat nicely. The day after this was first made we had the leftovers (about 2 cups) mixed with penne pasta and sour cream. Yum.