South Indian Pumpkin Curry With Split Pigeon Peas Recipes

TOOR DAL (SPLIT YELLOW PIGEON PEAS)

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.

SOUTH INDIAN PUMPKIN CURRY WITH SPLIT PIGEON PEAS

Steps:

• 1. Place the pumpkin, pigeon peas, turmeric, salt, and water in a large nonstick saucepan and bring to boil over high heat. Reduce the heat to medium-low, cover the pan, and summer until the pumpkin and dal are crisp-tender, 10 to 15 minutes.2. Add the coconut and cumin and continue to simmer until the pumpkin and dal are very soft and most of the water has evaporated, 10 to 12 minutes. Transfer to a serving dish.3. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the red chili peppers and urad beans, stirring, until lightly browned about 30 seconds. Add the mustard seeds, they should splutter upon contact with the hot oil, so cover the pan and lower the heat until the spluttering subsides. Quickly add the curry leaves and add to the pumpkin. Swirl lightly to mix, with parts of it visible as a garnish. Serve hot.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.