Pigeon Pea Dal

Good evening everyone,

There are workmen here today, moving heavy equipment across my back lot to remove trees which are dangerously interfering with some power lines.  So I used any excuse to leave the noise and chaos and went shopping instead.  That left little time for dinner, so I’m making a very quick pigeon pea dal.

Unlike many dals, pigeon peas don’t need a lot of soaking before cooking.  Half an hour will do!

Pigeon Pea Dal

1 cup split yellow pigeon peas (toor dal), rinsed and cleaned
2 chili peppers, minced finely
1 teaspoon turmeric
Salt, to taste
2 teaspoons canola oil
1 teaspoon cumin seeds
1/2 cup onion, finely chopped
1 clove garlic, minced
2 teaspoons fresh ginger, minced
2 medium tomatoes, finely chopped
1/2 teaspoon red chili powder
1 tablespoon ghee
2 tablespoons chopped cilantro

Soak the pigeon peas in sufficient water for 30 minutes. Drain well.

In a medium saucepan, over high heat, add the chilies, the pigeon peas, 1/2 teaspoon of the turmeric, 4 cups of water and a pinch of salt and bring to a boil. Reduce heat to medium-low and simmer until the peas are tender but not falling apart, about 15 minutes.

Meanwhile, in pot, heat the canola oil and ghee until shimmering. Add the cumin seeds and cook over medium high heat until crackling, about 30 seconds. Add the onion, garlic, and ginger and cook over medium high heat, stirring, until the onion is lightly browned, about 5 minutes. Add the remaining turmeric along with the tomatoes and cayenne and cook over medium-low heat until most of the liquid has evaporated and the tomatoes are softened, about 5 minutes.

Add the pigeon peas and their cooking liquid to the tomato mixture and simmer over medium-low heat to blend the flavours, about 5 minutes. Season with salt, to taste. Add the cilantro and serve.

That’s it!  Easy and pretty quick!

Until next time,
Peace and love,
Himmat

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