HOME FLIP		FLIP'S 3 WAY DAHL INGREDIENTS 1 cup split yellow peas 1 cup red lentils ½ cup mung beans 1 onion 2-3 cloves garlic-2 1 tablespoon ghee ½ teaspoon mustard seeds ½ teaspoon tumeric 1 dried chili, chopped (with seeds) 3 cardamom pods, crushed 1-2 tablespoons Sambar masala (can get this from any Indian specialty store) lemon juice salt and pepper to taste 7 cups water (depending on the consistency you like) 1-2 tablespoons sheep's yogurt METHOD Rinse beans/peas/lentils well until water is clear. Place in heavy-based saucepan with all ingredients except yogurt. Bring to the boil, then reduce heat to low, cover, and simmer for 40 mins. Then remove lid and continue to cook on low heat for another 20 mins, stirring often so mixture doesn't stick. Depending on the consistency you desire you might like to add or less more water. Add a couple of tablespoons of yogurt before serving for a lovely creamy taste. Serve with bread and or rice. NOTES You can also use it as a pasta sauce or add some veggie stock and turn it into a luscious soup. Dahl 'solidifies' when cold, so either microwave it or heat slowly in a saucepan - you might like to add another tablespoon of ghee to assist the reheating process.