ARHAR KI DAL

RECIPE 03

ARHAR KI DAL (PIGEON PEAS) WITH TAMARIND, TOMATOES AND CURRY LEAVES

Hard to imagine tiring of this South Indian-flavoured staple, with its spicy depth and refreshing tamarind tang. Serves: 4 Preparation time: 20 minutes Cooking time: 45 minutes

INGREDIENTS

1 cup pigeon peas (also known as tuwar, toor, arhar ki dal) 1 tsp tamarind extract (if using dried tamarind, soak 40 g for ½ hr and squeeze out the extract) 2 medium tomatoes, chopped (or half a tin) 4 large cloves garlic (if small, use 6) 2 green chillies ½ tsp red chilli powder ¼ onion, chopped 2 tbsp ghee (use oil if an alternative is needed) 1 tsp cumin seeds 1 tsp mustard seeds 10 curry leaves ½ tsp turmeric powder 1 tsp salt (preferably unrefined sea salt)

METHOD

Wash the pigeon peas and soak them for four hours prior to cooking. Into a pressure cooker, or pan with a lid, place the soaked pigeon peas, tamarind, chilli powder, half the garlic, tomatoes, onion and green chillies. Add water (at double the volume of the peas) and cook on high pressure for 10 minutes. Let the pressure release naturally over another 10−15 minutes. If cooking in a pan, this could take between 45 minutes and an hour. Check if the peas are cooked by pressing a couple between your index finger and thumb: there should be no hard core. Once they are cooked, set aside and start preparing the tempering. Heat the ghee/butter in a small frying pan. When this is hot, add the mustard seeds. Wait for these to pop and add the cumin seeds. Add the remaining garlic and fry until golden brown. Switch the heat off and add the curry leaves and, when these change colour, the turmeric. Add this tempering to the cooked beans and stir in before serving.