MADRAS-STYLE PIGEON PEAS WITH VEGETABLES

Madras-Style Pigeon Peas with Vegetables image

Number Of Ingredients 18

1/4 cup Tamarind Paste
1 cup split pigeon peas (toor dal), sorted and washed in 3 to 4 changes of water
6 cups water
1/4 teaspoon ground turmeric
1/2 teaspoon Asian sesame oil
3 tablespoons peanut oil
4 to 6 whole dried red chili peppers, such as chile de arbol
1 teaspoon black mustard seeds
1/2 teaspoon ground fenugreek seeds
1/4 cup ground fresh coconut
1/8 teaspoon ground asafoetida
1 to 3 fresh green chili pepper, such as serrano, split lengthwise into 2 pieces
2 tablespoons minced fresh curry leaves
1 tablespoon peeled minced fresh ginger
1 fresh garlic clove (large), minced
1 1/2 teaspoons salt, or to taste
3 cups mixed fresh vegetables, such as onions, eggplant, green beans, okra, and summer squash, cut into 1-inch pieces
1/4 cup finely chopped fresh cilantro, including soft stems

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.

Nutrition Facts : Nutritional Facts Serves