Recipe by KateL
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 cup toor dal (Pigeon Pea Paste (Aka Arhar Dal or Toovar Dal) #483388)
- 1⁄4 teaspoon ground turmeric
- 1 -1 1⁄4 teaspoon salt
Directions See How It's Made
- 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.