TOOR DAL (SPLIT YELLOW PIGEON PEAS)
Dal can be made with all kinds of lentils and cooking methods. These vary not just from region to region, but also from day to day, mood to mood. Some cooks like dal soupy, others chunky. There are dals for special occasions, seasoned with charcoal smoke and butter or padded out luxuriously with cream, as well as lighter, leaner dals that can restore you when you're not feeling well.The flavor of this everyday, Gujarati-style dal comes from the pure nuttiness of split pigeon peas, boiled until tender and bolstered with spices bloomed in hot ghee. This fat-tempering technique, called vaghar in Gujarati, has many names and many uses across the country. In this case, the tempering is a great introduction to the resourcefulness and finesse of Indian home cooks: Just a few tablespoons of carefully seasoned fat, tipped in at the very last moment, transform an entire pot.
Provided by Tejal Rao
Categories dinner, soups and stews, main course, side dish
Time 4h
Yield 4 to 6 servings (about 3 cups)
Number Of Ingredients 12
Steps:
- Prepare the dal: Soak the pigeon peas in a large bowl of warm water for about 1 hour. (They will have swelled a little.) Thoroughly rinse the soaked pigeon peas with fresh water, then tip the drained pigeon peas into a pot.
- Add tomatoes, turmeric, salt and 5 cups water, and bring to a boil over high. Reduce the heat to medium and simmer until very tender, 25 to 30 minutes.
- Use an immersion blender to purée some of the dal, leaving some intact and getting some very smooth, or whisk vigorously to break up some of the soft dal. Stir in the peanuts and continue to simmer, stirring occasionally, until the dal is very tender, about 30 minutes. Taste and adjust with salt. If the dal has become too thick for your liking, stir in a splash of water.
- Prepare the tempering: In a small saucepan over medium heat, warm the ghee. When hot, carefully add all of the tempering ingredients (the mustard seeds will sputter!) and swirl the pan until you can smell all the toasted spices, about 30 seconds. Pour everything over the hot dal.
SPLIT-PEA CRISPS
Get your crunch fix with these crisped split-peas that are a great afternoon snack.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 3
Steps:
- Soak dried yellow split peas in 3 cups water for 4 1/2 hours. Drain and pat dry. Over medium-high heat, coat a large skillet with oil. Add half the peas; cook, stirring frequently, until golden brown and crunchy, 6 to 10 minutes. Season with salt. Repeat with remaining peas.
PUNJABI-STYLE SPLIT PIGEON PEAS
Number Of Ingredients 15
Steps:
- 1. Place the dal in a large saucepan and add water, salt, and turmeric. Bring to a boil over high heat. Reduce the heat to low, cover the saucepan (partially at first, then completely), and cook, stirring occasionally, until the dal is cream, 35 to 40 minutes. As the dal cooks, some of it may foam and rise to the top. Stir the foam back into the dal. Mix in the lime juice and transfer to a serving dish. Cover and keep warm.2. Heat the oil in a small saucepan and cook the onion, curry leaves and green chili pepper, stirring, until golden, about 2 minutes. Add the cumin seeds and ginger and stir about 1 minute. Add the coriander, ground cumin, and paprika and stir about 1 minute, then transfer to the dal and swirl lightly to mix, with parts of it visible as a garnish. Top with the cilantro and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
CRISPY SPLIT PIGEON PEA CAKE
Number Of Ingredients 9
Steps:
- 1. Soak the dal in the water about 1hour or longer. Transfer the dal and water to a small, nonstick saucepan, add the salt and turmeric, and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until all water is absorbed.2. Reduce the heat further and drizzle 2 tablespoons oil into the dal along the circumference of the pan. Cover and allow the dal to develop a thin crust at the bottom (do not stir), 30 to 40 minutes. With a rubber spatula lightly dislodge the edges, then invert the cake onto a serving platter.3. Heat the remaining 1 tablespoon oil in a small nonstick saucepan. Add the red chili peppers and mustard seeds they should splutter upon contact with the hot oil, so cover the pan and reduce the heat until the spluttering subsides. Add the asafoetida and curry leaves, stir a few seconds, then pour everything over the dal as a garnish. Serve.VARIATION: For added flavor, mix finely chopped ginger, garlic, or cilantro into the dal in Step 1, while it cooks.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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