Pigeon Pea Paste Aka Arhar Dal Or Toovar Dal Recipes

PIGEON PEA PASTE (AKA ARHAR DAL OR TOOVAR DAL)

Steps:

• Pick over the peas and wash them well. Drain. Soak the peas overnight in water to cover by 5 inches. Drain, discard soaking liquid.
• PRESSURE COOKER METHOD:.
• Put the drained peas in a pressure cooker and cover with water by 1/2 inch. Add a few drops of cooking oil to prevent foaming. Put the lid on and bring up to pressure. Cook for 15 minutes. Allow the pressure to drop by itself.
• NON-PRESSURE COOK METHOD:.
• Put the drained peas in a medium pan along with water to cover them by 2 inches and bring it to a boil. Cover partially, turn the heat down to low, and simmer gently until the beans are tender, 1-1/4 to 1-1/2 hours.

PASTA IN A SPLIT PEA SAUCE (DAL DHOKLI)

Steps:

• Put the toovar dal (tour dal is closest ingredient name on food.com) and 3 cups of water in a heavy pan and bring to a boil. Cover partially, turn the heat down to low, and simmer very gently for 1 hour. Close the lid for the last 15 minutes. Mash the dal against the sides of the pan and set aside.
• Put the 2 tablespoons oil in a large frying pan or saute pan and set over medium-high heat.
• When hot, put in the asafetida.
• Five seconds later, put in the cumin seeds.
• Wait another 5 seconds and put in the tomatoes. Stir the tomatoes for a minute.
• Now add the turmeric and mix it inches.
• Add the green chile, cilantro, salt, and 3/4 cup of water and bring to a boil. Cover, turn the heat down to low, and simmer for 7-8 minutes, or until the tomatoes are soft.
• Now add the tomatoes to the cooked dal.
• Add another 1 1/2 cups of water and the lemon juice. Stir and bring to a boil. Cover, turn the heat down to low, and simmer 15 minutes. THIS MUCH CAN BE DONE AHEAD OF TIME AND THE SOUP REHEATED WHEN NEEDED.
• Just before you sit down to eat, bring 4 quarts of water to a rolling boil in a large pot.
• Add 1 1/2 tablespoons salt and stir. Drop in pasta and stir.
• While the pasta cooks, put the 3 tablespoons of oil in a small pan and set over medium-high heat. When hot, put in the mustard seeds. As soon as the mustard seeds pop, a matter of seconds, put in the chile.
• Stir once or twice, or until the chile darkens, and pour the oil and seasonings into a large bowl.
• Add about 1/2 teaspoon salt to the mustard seed-chile mixture and mix.
• As soon as the pasta is ready, drain it and put it into the bowl with the oil. Toss thoroughly.
• To serve, stir the soup from the bottom and put about 3/4 cup in each of 6 soup plates. Divide the pasta into 6 portions and put a mound in the center of each plate. Serve immediately.

BASIC TOOVAR DAL OR ARHAR DAL

Steps:

• Pick over the hulled and split pigeon peas from Recipe #483388 #483388. Wash in several changes of water, and drain.
• Put the split peas and 4 cups of water in a heavy-bottomed pan and bring to a boil. Watch carefully to prevent the contents of the pot from boiling over. Skim off the froth that rises to the top.
• Add the turmeric and stir once. Cover partially, turn the heat down to low, and cook very gently for 1 hour, or until the beans are tender. (Older beans may take up to 1 1/2 hours.
• Add the salt and stir to mix.

PIGEON PEA SALAD WITH BROWN RICE(BARBADOS)

Steps:

• Set cooked rice aside to cool.
• Meanwhile, combine lemon juice, oil, thyme, garlic, salt, jerk seasoning, and sugar in large bowl.
• Add peas, tomatoes and celery and mix to coat. Set aside for flavors to blend for 10-15 minutes.
• Combine peas with rice and mix to fluff. Serve warm or at room temperature.

AARSI'S ULTIMATE TOOR DAL/ SPLIT PIGEON PEA LENTILS:

Steps:

• Wash the lentils at least 4-5 times until the water is somewhat clear.
• Soak the lentils in fresh water for 40 minutes.
• Heat ghee in a pressure cooker.
• Add cumin seeds, asafetida, turmeric powder, mustard seeds and the curry leaves.
• When the above starts splattering, add the tomatoes, along with the garam masala, coriander powder and red chili powder. Stir to combine.
• Place a lid and let this cook for 6-8 minutes until the tomatoes become tender and the ghee starts separating from them. Stir regularly.
• Add the drained lentils along with the water and salt to the tomato mixture. Stir to combine.
• Place the pressure cooker lid with the whistle on and let the lentils cook on medium heat until they become tender but retain their round shape. I like to give it, at least 5 whistles.
• Switch off the gas and place the pressure cooker aside to cool.
• Remove the lid and add the lemon juice and fresh cilantro leaves. Stir gently to combine.
• Serve hot with rice and enjoy with your loved ones!