Tangy and hot dal made with split pigeon peas, dried red chillies, tamarind, and quickly available Indian spices. This recipe is excellent as it includes a variation to the regular dals and makes the experience various and interesting.
2 cups soaked split pigeon peas (toor dal).
2 medium tomatoes, finely chopped.
1 medium onion, finely sliced.
1/2 tsp turmeric powder.
1 tablespoon tamarind pulp.
Salt to taste.
2 tbsps oil.
1 tsp mustard seeds.
1 tsp Bengal gram.
1/2 tsp cumin seeds.
1/2 tsp asafoetida (hing).
3-4 dried red chillies.
2 green chillies, slit.
10-12 curry leaves.
6-8 garlic cloves, crushed.
1 1/2 cups shredded spinach leaves.
Steamed rice to serve.
1. Put the soaked pigeon peas in a pressure cooker. Add tomatoes, onion, turmeric powder, tamarind pulp and salt and mix well. Add 3 1/2 cups water, mix and cook under pressure on medium heat for 3 whistles.
2. Open the cooker once the pressure has minimized totally. Mash the cooked gram mix with the assistance of a wooden churner.
3. To make the tempering, heat oil in an earthen pot. Include mustard seeds and let them splutter.
4. Add Bengal gram, cumin seeds, asafoetida, dried red chillies, green chillies, curry leaves and garlic and sauté till golden.
5. Include the cooked gram mixture and blend well. Include 1/2 cup water, mix and cook for 1 minute.
6. Include spinach and blend well. Prepare for 1-2 minutes.
7. Transfer into a serving bowl. Serve hot with steamed rice.
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