Pigeon pea or Arhar ki Daal is eaten all across India and forms the basis of many daals. Here I bring you a delcious daal cooked with tomato, tamarind, garlic and two kinds of chilli among other things.
- Pressure cooker or pan with a close fitting lid
- small frying pan
- cup pigeon pea also known as tuwar, toor, arhar daal
- 1 tsp tamarind extract if using dried tamarind soak 40g for 1/2 hr and squeeze out the extract
- 2 medium tomatoes or 1/2 tin
- 4 cloves garlic large cloves – if small use 6
- 2 green chillies
- 1/2 tsp red chilli powder
- 1/4 onion chopped
- 2 tbsp ghee use oil as an alternative
- 1 tsp cumin
- 1 tsp mustard seeds
- 10 curry leaves
- 1/2 tsp turmeric
- 1 tsp salt unrefined sea salt
- Wash the pigeon peas and soak for 4 hours prior to cooking.
- In a pressure cooker or pan with a lid, place the soaked pigeon peas, tamarind, chilli powder, half of the garlic, onion and green chilli. Add double the volume of the beans 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 beans are done 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 in a small frying pan.
- Heat the ghee/butter in a small frying pan. When this is hot, add the mustard seeds. Wait for these to pop and add 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 add the turmeric. Add this tempering to the cooked beans.
- Stir in the tempering before serving.