SPIT PIGEON PEAS WITH COCONUT AND VEGETABLES

Spit Pigeon Peas with Coconut and Vegetables image

Number Of Ingredients 20

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1/4 cup Tamarind Paste
1/2 cup Coconut Milk or store-bought
3/4 to 1 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, or to taste
1/2 teaspoon ground turmeric
4 cups fresh vegetables, such as tomatoes, okra, potatoes, zucchini, eggplant, cauliflower, carrots, and bell peppers, cut into 1-inch pieces
2 tablespoons peanut oil
3 to 5 whole dried red chili peppers, such as chile de arbol
1/4 cup grated fresh coconut or unsweetened dried shredded coconut
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 teaspoon fenugreek seeds
1 tablespoon coriander seeds
1 tablespoon , yellow split garbanzo beans, (channal dal), sorted
1 tablespoon white urad beans (dhulli urad dal), sorted
1/4 teaspoon cayenne pepper, or to taste
1/8 teaspoon ground asafoetida
2 tablespoons minced fresh curry leaves
1/2 cup finely chopped fresh cilantro, including soft stems

Steps:

1. Prepare the tamarind paste and coconut milk. Then, place the dal, water, salt, turmeric, and vegetables in a pressure cooker. Secure the lid and cook over high heat until the regulator indicated high pressure, then cook 1 minute more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and stir lightly.2. Heat the oil in a small nonstick saucepan over medium-high heat and cook the red chili peppers and coconut until the coconut is golden, about 1 minute. Add the mustard, cumin, fenugreek, and coriander seeds, and the channa and urad dals and cook until golden, about 1 minute. Add the cayenne pepper, asafoetida, and curry leaves and stir another 1 minute.3. Let cool, transfer the spice mixture to a blender or a food processor, and process to make a paste, adding up to 3 tablespoons water, as needed. Mix the paste into the dal, then add the tamarind and coconut milk and bring to a boil over high heat. Reduce the heat to medium and summer about 10 minutes. 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