CRISPY SPLIT PIGEON PEA CAKE

Crispy Split Pigeon Pea Cake image

Number Of Ingredients 9

1 cup split pigeon peas (toor dal), sorted and washed in 3 to 4 changes of water
1 3/4 cups water
1/2 teaspoon salt, or to taste
1/4 teaspoon ground turmeric
3 tablespoons peanut oil
2 dried red chili peppers, such as chile de arbol, broken
1 teaspoon black mustard seeds
1/8 teaspoon ground asafoetida
1 tablespoon dried curry leaves

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.

Nutrition Facts : Nutritional Facts Serves