Best Soupy Split Pigeon Peas With Jaggery Recipes

FALGUNI'S GUJARATI SPLIT PIGEON PEAS

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.

PIGEON-PEA SOUP

Steps:

• Simmer peas, ham, water, and broth in a 4-quart heavy pot, uncovered, 30 minutes. Make sofrito while peas simmer: Cook jalapeño, bell pepper, ají dulce chiles, onion, and garlic in oil in a skillet over moderate heat, stirring occasionally, until softened. Add cilantro, tomato, and thyme and cook, stirring occasionally, until thickened, about 4 minutes. Season sofrito with salt and pepper.
• Simmer and season stew:
• Stir sofrito and squash into pea mixture and simmer, uncovered, stirring occasionally, until squash is tender and liquid is reduced by half, about 30 minutes. Mash garlic clove and cilantro to a paste with a mortar and pestle, then season with salt and pepper and add to stew. Grate plantain on large holes of a grater directly into stew and season stew with salt and pepper.

SOUPY SPLIT PIGEON PEAS WITH JAGGERY

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.