49. Kidgeri.
First soak a cup of split peas for about three hours. Then put them on to stew with two whole onions. When about half done add a cup of rice. The water must be about two inches above the split peas and rice. Cook until rice and peas are soft and the water is absorbed. Pour over all some melted butter or crisco. Usually kidgeri is served with poached eggs. Sometimes eggs are hard-boiled and sliced over the kidgeri after it is dished.
50. Armenian Kidgeri.
Soak a cup of split peas for several hours, then fry with two thinly-sliced onions and a cup of rice. When slightly brown, cover with water and boil. The water should be three inches above the peas and rice; also add a little bag of mixed spices. Fry some meat in a separate pan. It may be either beefsteak, Hamburg, or mutton. When rice and peas are soft, place a layer of meat in a dish and cover with a layer of the rice and peas. Repeat until all are used, being careful to have the rice and peas on top. Steam together and serve with cocoanut and fried onions sprinkled over the top.
51. Dal Bhat.
Dal Bhat is the universal breakfast dish all over India. Prepare as for split pea curry (No. [23]), but omit the curry powder, if desired.
Often it is prepared by frying minced meat with the onions before the peas are added.
No food known gives as much real value for the cost as do lentils. The green and yellow ones can be obtained very easily at any large grocery, and we urge all to give them a trial.