FALGUNI'S GUJARATI SPLIT PIGEON PEAS

Falguni's Gujarati Split Pigeon Peas image

Number Of Ingredients 21

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1 cup split pigeon peas (toor dal), sorted and washed in 3 to 4 changes of water
6 cups water
4 pieces dried kokum halves, washed
2 tablespoons ground jaggery
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper, or to taste
1/4 teaspoon ground asafoetida
1 teaspoon salt, or to taste
3 large tomatoes, coarsely chopped
1 to 3 fresh green chili pepper, such as serrano, stemmed
6 to 8 quarter-sized sliced peeled fresh ginger
10 to 15 fresh curry leaves
1/4 cup finely chopped fresh cilantro
2 tablespoons vegetable oil
1 stick cinnamon (1-inch)
4 whole cloves
5 to 7 whole dried red chili peppers, such as chile de arbol
1 teaspoon black mustard seeds
1 teaspoon cumin seeds

Steps:

1. Place the dal with 3 cups water in a large saucepan (not nonstick) and boil over high heat about 5 minutes. Reduce the heat to medium, cover the pan, and cook until the dal is very soft and broken, about 30 minutes. Let cool, then with an electric handheld mixer, beat it on medium speed to make a smooth puree, about 1 minute. Mix in the remaining 3 cups water, kokum, jaggery, coriander, cumin, turmeric, cayenne pepper, half the asafoetida, and salt.2. In a food processor, process together the tomatoes, green chili peppers, ginger, and curry leaves to make a smooth puree, about 30 seconds, and add it to the dal.3. Boil the soupy dal over high heat about 5 minutes, then reduce the heat to medium-low, cover the pan, and simmer the dal about 20 minutes. Transfer to a serving dish, mix in the cilantro, cover, and keep warm.4. Heat the oil in a small saucepan over medium-high heat and cook the cinnamon, cloves, and red chili peppers about 30 seconds. Then add the mustard and cumin seeds, and the remaining 1/8 teaspoon asafoetida they should splutter upon contact with the hot oil, so lover the heat and cover the pan until spluttering subsides. Transfer to the dal and swirl lightly to mix, with parts of it visible as a garnish. Serve.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