Surti Dal

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

1. 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.
2. Open the pressure cooker once the pressure settles completely.
3. Add ½ teaspoon red chilli powder, jaggery, tamarind pulp and peanuts and mix well.
4. 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.
5. Reduce the heat add remaining turmeric powder, remaining red chilli powder and cinnamon powder and mix well.
6. Add the cooked pigeon peas mixture and 2 cups water and mix well. Cook for 4-5 minutes on medium heat.
7. Once the mixture comes to a boil, add coriander leaves and mix well.
8. Transfer into a serving bowl, garnish with coriander sprig and serve hot with jeera rice.