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| Main ingredients | Split pigeon peas, Turmeric powder, Curry leaves, Red chilli powder, Jaggery, Tamarind pulp, Peanuts, Mustard seeds, Fenugreek seeds, Dried red chillies, Gram flour, Cinnamon powder, Fresh coriander leaves |
| Cuisine | Gujarati |
| Course | Dals and kadhis |
| Prep time | 35-40 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Sweet and sour |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 cup split pigeon peas (toovar dal), soaked with ½ teaspoon fenugreek seeds for 30 minutes and drained
- ¾ teaspoon turmeric powder
- 1 sprig of curry leaves
- 4 tablespoons oil
- ¾ teaspoon red chilli powder
- ¼ cup chopped jaggery
- Salt to taste
- 2 tablespoons tamarind pulp
- ½ cup boiled peanuts
- ½ teaspoon mustard seeds
- ¼ teaspoon fenugreek seeds
- 5 dried red chillies
- 1 tablespoon gram flour (besan)
- A pinch of cinnamon powder
- 2-3 tablespoons chopped fresh coriander leaves
- Fresh coriander sprig for garnish
- Jeera rice to serve
Method
- Put the drained pigeon peas into pressure cooker, add ½ teaspoon turmeric powder, curry leaves, 2 tablespoons oil and 2 cups water. Cover the cooker and cook under pressure on medium heat till the pressure is released 4-5 times.
- Open the pressure cooker once the pressure settles completely.
- Add ½ teaspoon red chilli powder, jaggery, tamarind pulp and peanuts and mix well.
- Heat remaining oil in a deep pan, add mustard seeds and once they start to splutter, add fenugreek seeds, dried red chillies and gram flour, mix and saute for 1 minute.
- Reduce the heat add remaining turmeric powder, remaining red chilli powder and cinnamon powder and mix well.
- Add the cooked pigeon peas mixture and 2 cups water and mix well. Cook for 4-5 minutes on medium heat.
- Once the mixture comes to a boil, add coriander leaves and mix well.
- Transfer into a serving bowl, garnish with coriander sprig and serve hot with jeera rice.
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