As a meal, it's somewhat lacking in the vegetable department. But if you just need something warm and comforting to sit and enjoy, this dal is where it's at! And if you want to make a more balanced meal of it, I think a simple veggie-rich curry and maybe some vegetable-stuffed paratha would go very nicely.
I love how this came out. The pressure cooker gives the peas a wonderful creamy texture while the tomatoes add a fresh juiciness. And the huge quantity of garlic and generous helping of ghee don't hurt in the flavour department either! Definitely a welcome treat.
Chana Toor Dal Fry
Slightly adapted from 660 Curries by Raghavan Iyer
Ingredients
- 1/2 c. yellow split peas
- 1/2 c. skinned split yellow pigeon peas
- 3 1/2 c. water, divided
- 1/4 c. ghee
- 1 tsp. mustard seeds
- 1 onion, halved and sliced thin
- 8 cloves garlic, minced
- 2 fresh green Thai chilies
- 1 tsp. coarse sea salt
- 1 tsp. cumin seeds, ground
- 1/2 tsp. fenugreek seeds, ground
- 1/2 tsp. ground turmeric
- 1 c. diced tomatoes
- 2 Tbsp. chopped fresh cilantro
Directions
- Combine both kinds of peas and rinse them thoroughly.
- Add to pressure cooker along with 3 c. water.
- Cook on high pressure for 15 minutes and then allow the pressure to subside naturally for at least 15 minutes before opening the cooker.
- Meanwhile, heat the ghee over medium-high heat.
- Add the mustard seeds, cover, and cook until they stop popping (30-60 seconds).
- Add onion, garlic, and chilies and stir-fry for 2-3 minutes.
- Add salt, cumin, fenugreek, and turmeric and cook for another minute or so.
- Add the tomato, cilantro, and remaining 1/2 c. water and simmer, uncovered, for 5 minutes.
- Add the sauce to the legumes (or vice versa) and stir to combine.
- Simmer, uncovered, over medium-low heat for 10 minutes.
- Serve with whatever vegetable sides you prefer as well as flatbreads (naan or paratha work well), lime wedges, and/or hot pickles.
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