Pigeon Pea Paste Aka Arhar Dal Or Toovar Dal Recipes

Steps:

• Pick over the peas and wash them well. Drain. Soak the peas overnight in water to cover by 5 inches. Drain, discard soaking liquid.
• PRESSURE COOKER METHOD:.
• Put the drained peas in a pressure cooker and cover with water by 1/2 inch. Add a few drops of cooking oil to prevent foaming. Put the lid on and bring up to pressure. Cook for 15 minutes. Allow the pressure to drop by itself.
• NON-PRESSURE COOK METHOD:.
• Put the drained peas in a medium pan along with water to cover them by 2 inches and bring it to a boil. Cover partially, turn the heat down to low, and simmer gently until the beans are tender, 1-1/4 to 1-1/2 hours.

Steps:

• Prepare the dal: Soak the pigeon peas in a large bowl of warm water for about 1 hour. (They will have swelled a little.) Thoroughly rinse the soaked pigeon peas with fresh water, then tip the drained pigeon peas into a pot.
• Add tomatoes, turmeric, salt and 5 cups water, and bring to a boil over high. Reduce the heat to medium and simmer until very tender, 25 to 30 minutes.
• Use an immersion blender to purée some of the dal, leaving some intact and getting some very smooth, or whisk vigorously to break up some of the soft dal. Stir in the peanuts and continue to simmer, stirring occasionally, until the dal is very tender, about 30 minutes. Taste and adjust with salt. If the dal has become too thick for your liking, stir in a splash of water.
• Prepare the tempering: In a small saucepan over medium heat, warm the ghee. When hot, carefully add all of the tempering ingredients (the mustard seeds will sputter!) and swirl the pan until you can smell all the toasted spices, about 30 seconds. Pour everything over the hot dal.

Steps:

• Pick over the hulled and split pigeon peas from Recipe #483388 #483388. Wash in several changes of water, and drain.
• Put the split peas and 4 cups of water in a heavy-bottomed pan and bring to a boil. Watch carefully to prevent the contents of the pot from boiling over. Skim off the froth that rises to the top.
• Add the turmeric and stir once. Cover partially, turn the heat down to low, and cook very gently for 1 hour, or until the beans are tender. (Older beans may take up to 1 1/2 hours.
• Add the salt and stir to mix.

Steps:

• Put the toovar dal (tour dal is closest ingredient name on food.com) and 3 cups of water in a heavy pan and bring to a boil. Cover partially, turn the heat down to low, and simmer very gently for 1 hour. Close the lid for the last 15 minutes. Mash the dal against the sides of the pan and set aside.
• Put the 2 tablespoons oil in a large frying pan or saute pan and set over medium-high heat.
• When hot, put in the asafetida.
• Five seconds later, put in the cumin seeds.
• Wait another 5 seconds and put in the tomatoes. Stir the tomatoes for a minute.
• Now add the turmeric and mix it inches.
• Add the green chile, cilantro, salt, and 3/4 cup of water and bring to a boil. Cover, turn the heat down to low, and simmer for 7-8 minutes, or until the tomatoes are soft.
• Now add the tomatoes to the cooked dal.
• Add another 1 1/2 cups of water and the lemon juice. Stir and bring to a boil. Cover, turn the heat down to low, and simmer 15 minutes. THIS MUCH CAN BE DONE AHEAD OF TIME AND THE SOUP REHEATED WHEN NEEDED.
• Just before you sit down to eat, bring 4 quarts of water to a rolling boil in a large pot.
• Add 1 1/2 tablespoons salt and stir. Drop in pasta and stir.
• While the pasta cooks, put the 3 tablespoons of oil in a small pan and set over medium-high heat. When hot, put in the mustard seeds. As soon as the mustard seeds pop, a matter of seconds, put in the chile.
• Stir once or twice, or until the chile darkens, and pour the oil and seasonings into a large bowl.
• Add about 1/2 teaspoon salt to the mustard seed-chile mixture and mix.
• As soon as the pasta is ready, drain it and put it into the bowl with the oil. Toss thoroughly.
• To serve, stir the soup from the bottom and put about 3/4 cup in each of 6 soup plates. Divide the pasta into 6 portions and put a mound in the center of each plate. Serve immediately.