Prep 0 mins
Cook 10 mins
My dad's favourite dal in a style mom likes!
- 1 cup pigeon peas, split (arhar dal)
- 1⁄2 cup soyabean nuggets
- 1 medium onion
- 3 cloves garlic
- 1 inch ginger
- 2 -3 green chilies
- 1⁄2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 6 -7 curry leaves (optional)
- 2 tablespoons oil
- 4 red chilies, whole
- 1⁄2 teaspoon mustard seeds
- lemon juice (as required)
- Wash and soak dal for 3-4 hours.
- Soak soyabean nuggets in plenty of water for 2-3 hours.
- Drain off water and squeeze out water.
- Re-soak in fresh water for half an hour.
- Drain and then squeeze out excess water.
- Now the nuggets are ready for cooking.
- In the meantime, make a smooth paste of onion, tomato, garlic, green chillies and ginger.
- Keep aside.
- Drain the dal water and pour in 2 cups water.
- Pressure cook till done.
- Whisk while still hot to make a smooth puree.
- Heat 1 tbsp of oil and add the prepared paste.
- Fry on gentle heat till an aroma starts coming.
- Add prepared soyabean nuggets and red chilli powder.
- Mix well.
- Add a cup of water and cook covered for 5 minutes.
- Add puree of dal and cook on medium heat, stirring continuously, or 5 minutes.
- Heat the remaining oil and add mustard seeds and dry chillies broken into two.
- Fry till the chillies turn dark brown.
- Pour on the hot dal.
- Stir well.
- Simmer for a few minutes and remove from heat.
- Keep aside for atleast half an hour and then serve with lemon juice.
Sorry, but I didn't like this very much. It was just too spicy, even without adding the red chili powder; and the soyabean nuggets didn't absorb the flavour of the dal very well. The whole recipe (2 servings) easily serves 3 over rice, or with rotis. Also, cooking time was way over 10 minutes, around 20 actually.