Total Time
1hr 25mins
Prep 10 mins
Cook 1 hr 15 mins

Entered for ZWT. From Madhur Jaffrey's "World Vegetarian". After the pigeon paste has been prepared using Pigeon Pea Paste (Aka Arhar Dal or Toovar Dal) #483388, the hulled and split pigeon peas are always cooked with a little turmeric. Salt is added at the very end. Again, this recipe is a launching pad for the Indian stew of the day. Once cooked, lightly boiled or sauteed vegetables may be added. For Indian dishes, a final tarka is also added unless feeding the sick, the elderly or young children.


  1. Pick over the hulled and split pigeon peas from Recipe #483388 #483388. Wash in several changes of water, and drain.
  2. 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.
  3. 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.
  4. Add the salt and stir to mix.