Andhra Dal

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Serves 4

This dal made with split pigeon peas is tangy and spicy which is typical of Andhra cuisine. Dried red chillies, tamarind and some other easily available Indian spices make this dal unique as it adds a variation to the regular dals and makes the experience different and exciting.

Recipe

Serves 4 · Prep 40m · Cook 25m

Ingredients

• 2 cups soaked split pigeon peas (toor dal)
• 2 medium tomatoes, finely chopped
• 1 medium onion, finely chopped
• ½ teaspoon turmeric powder
• 1 tablespoon tamarind pulp
• Salt to taste
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon split Bengal gram
• ½ teaspoon cumin seeds
• ½ teaspoon asafoetida (hing)
• 3-4 dried red chillies
• 2 green chillies, slit
• 10-12 curry leaves
• 6-8 garlic cloves, crushed
• 1½ cups shredded spinach leaves
• Steamed rice to serve

Method

1. Put soaked pigeon peas in a pressure cooker, add tomatoes, onion, turmeric powder, tamarind pulp and salt and mix well. Add 3½ cups water, mix, cover the cooker and cook under pressure on medium heat for 3 whistles.
2. Open the cooker once the pressure has reduced completely. Mash the cooked gram mixture with a wooden churner.
3. To make the tempering, heat oil in an earthen pot, add mustard seeds and let them splutter.
4. Add split Bengal gram, cumin seeds, asafoetida, dried red chillies, green chillies, curry leaves and garlic, mix and sauté till golden.
5. Add the cooked gram mixture and mix well. Add ½ cup water, mix and cook for 1 minute.
6. Add spinach, mix well and cook for 1-2 minutes
7. Transfer into a serving bowl and serve hot with steamed rice.

Equipment

• Ultima Induction Base 2L Aluminium Pressure Cooker — Buy