Posted by: Lisa UK 08-07-99 10:41
Pigeon peas or Toovar Dal
Yield: 4 servings
5 oz. Toovar dal
1 pt. Water
8-10 each Green beans
5 each Curry leaves or 1 teaspoon curry powder
1 each 1/2" piece of ginger
1 each Green chili
1/2 tbl. Jaggery (brown lump sugar)
2 each Tomatoes
Salt to taste
Tarka (recipe below)
Tarka:
1 tbl. Ghee or oil
1/2 tsp. Cumin seeds
1/2 tsp. Mustard seeds
1/2 tsp. chili powder
Pinch of asafoetida (optional)
1 tbl. Freshly chopped coriander leaves
Wash and clean dal thoroughly and leave to soak for one hour.
Wash it again in one or two changes of water and then place it in a saucepan with one pint of water.
Wash green beans and cut into two” long pieces.
Add to dal with curry leaves, salt, chopped ginger, chopped green chili, jaggery, chopped tomatoes.
Bring dal to boil, reduce heat and let it simmer for about 15 minutes. Until dal is well blended and beans are tender.
Consistency of dal should be like that of a cream soup.
To make tarka, heat ghee or oil and when hot add cumin seeds and mustard seeds.
As soon as they start to pop add asefoetida and chili powder.
Stir fry for a second only or chili powder will burn.
Pour over prepared dal and garnish with fresh chopped coriander leaves.
Source: Meera Taneja, "Indian Regional Cookery