Best Madras Style Pigeon Peas With Vegetables Recipes

CRISPY SPLIT PIGEON PEA CAKE

Steps:

• 1. Soak the dal in the water about 1hour or longer. Transfer the dal and water to a small, nonstick saucepan, add the salt and turmeric, and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until all water is absorbed.2. Reduce the heat further and drizzle 2 tablespoons oil into the dal along the circumference of the pan. Cover and allow the dal to develop a thin crust at the bottom (do not stir), 30 to 40 minutes. With a rubber spatula lightly dislodge the edges, then invert the cake onto a serving platter.3. Heat the remaining 1 tablespoon oil in a small nonstick saucepan. Add the red chili peppers and mustard seeds they should splutter upon contact with the hot oil, so cover the pan and reduce the heat until the spluttering subsides. Add the asafoetida and curry leaves, stir a few seconds, then pour everything over the dal as a garnish. Serve.VARIATION: For added flavor, mix finely chopped ginger, garlic, or cilantro into the dal in Step 1, while it cooks.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MADRAS-STYLE PIGEON PEAS WITH VEGETABLES

Steps:

• 1. Prepare the tamarind paste. Then, soak the dal in water to cover by 2 inches, about 2 hours. Drain and place in a large along with the water, turmeric, and sesame oil, and bring to a boil over high heat. Reduce the heat to low, cover the saucepan, partially at first and them completely, and cook, stirring occasionally, until creamy, 25 to 30 minutes. (As the dal cooks, some of it may foam and rise to the top. Mix the foam back into the dal.) Stir vigorously to mash the dal. Keep over low heat while you proceed with the next steps.2. Heat 2 tablespoons peanut oil in a medium nonstick saucepan over medium-high heat and add the red chili peppers, mustard seeds, fenugreek, coconut, and asafoetida. Cover and cook, shaking the pan, about 1 minute. Add the green chili peppers and curry leaves, cook about 1 minute, then add the ginger and garlic and cook about 2 minutes. Mix into the dal.3. To the same pan, add the remaining 1 tablespoon oil, vegetables, and salt and cook, stirring, over medium-high heat until golden, about 5 minutes. Add the tamarind paste, cover the pan, and cook until the vegetables are tender, about 5 minutes. Transfer to the dal and cook, stirring occasionally, about 10 minutes to blend the flavors. (Add more water if you desire a soupier sambar.) Transfer to a serving bowl, mix in the cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.