Title: Matar dal shorshe diyea
 Categories: Main dish, Indian, Bengali, Vegetarian
      Yield: 4 Servings
 
      4 c  Water
      1 c  Green split peas
      1 ea Bay leaf
    1/4 ts Turmeric
    1/2 ts Salt
  1 1/2 tb Vegetable oil
      1 tb Ginger, minced
      1 ts Green chile, seeded & minced
      2 ts Black mustard seeds, ground
           -- to a powder & mixed with
           -- 4 ts water & allowed to
           -- stand for 30 minutes
      3 ts Coconut, shredded
           Ghee, optional
 
  Bring water to a boil.  Lower the heat slightly & add split peas, bay
  leaf, turmeric & simmer until the peas are tender, about 40 to 45
  minutes. You will have to stir occasionally while the dal is cooking
  to prevent it from sticking to the bottom of the pot.  Add salt &
  keep warm.
  
  Heat oil in a small skillet, fry ginger & chile until the ginger is
  lightly browned.  Add mustard paste & fry for another minute,
  stirring constantly. Add coconut & stir a couple of times.  Remove
  from heat & pour over the dal.  Cover & let stand for 15 minutes.
  Garnish with cilantro, sprinkle with ghee & serve.
  
  Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
  Bengal Region"