SOUPY SPLIT PIGEON PEAS WITH JAGGERY

Soupy Split Pigeon Peas with Jaggery image

Number Of Ingredients 15

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1 1/2 tablespoons Gujarati Curry Powder with Coriander and Cumin
1 cup split pigeon peas (toor dal), sorted and washed in 3 to 4 changes of water
6 cups water
10 to 12 fresh curry leaves
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper, or to taste
1 teaspoon salt, or to taste
2 tablespoons fresh lime juice or lemon juice
1/4 cup grated jaggery (gur)
2 tablespoons peanut oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1/8 teaspoon ground asafoetida
1/4 cup finely chopped fresh cilantro, including soft stems

Steps:

1. Prepare the masala, then place the dal, water, and curry leaves in a pressure cooker. Secure the lid and cook over high heat until the regulator indicated high pressure, then cook 30 seconds more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid. Let cool, then blend in the pot with a hand-held immersion mixer or transfer to a blender and purée, then return it to the pressure cooker.2. In a small bowl, combine the curry powder, turmeric, cayenne pepper, and salt. Reserve 1 teaspoon of the mixture and add the rest to the processed dal. Mix in the lime juice and jaggery.3. To make the tarka, heat the oil in a small saucepan over medium-high heat and add the mustard, cumin, and fenugreek seeds they should sizzle upon contact with the hot oil. Remove the pan from the heat and add the reserved 1 teaspoon curry powder mixture and the asafoetida. Immediately add the tarka to the dal and mix well. 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