PUNJABI-STYLE SPLIT PIGEON PEAS

Punjabi-Style Split Pigeon Peas image

Number Of Ingredients 15

1 1/2 cups split pigeon peas (toor dal), sorted and washed in 3 to 4 changes of water
4 to 4 1/2 cups water
1 teaspoon salt
1/4 teaspoon ground turmeric
1 to 2 tablespoon fresh lime juice or lemon juice, or to taste
2 tablespoons vegetable oil
1 small onion, finely chopped
1 to 2 tablespoon minced fresh curry leaves
1 fresh green chili pepper, such as serrano, minced with seeds
1 teaspoon cumin seeds
1 tablespoon peeled minced fresh ginger
1 tablespoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground paprika
Finely chopped fresh cilantro

Steps:

1. Place the dal in a large saucepan and add water, salt, and turmeric. Bring to a boil over high heat. Reduce the heat to low, cover the saucepan (partially at first, then completely), and cook, stirring occasionally, until the dal is cream, 35 to 40 minutes. As the dal cooks, some of it may foam and rise to the top. Stir the foam back into the dal. Mix in the lime juice and transfer to a serving dish. Cover and keep warm.2. Heat the oil in a small saucepan and cook the onion, curry leaves and green chili pepper, stirring, until golden, about 2 minutes. Add the cumin seeds and ginger and stir about 1 minute. Add the coriander, ground cumin, and paprika and stir about 1 minute, then transfer to the dal and swirl lightly to mix, with parts of it visible as a garnish. Top with 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