Nayee Toram Paruppu (Pigeon Peas with Ghee)

This is probably the simplest curry possible. A dal of puréed pigeon peas with just a bit of salt, turmeric, and ghee stirred in. It is apparently the first solid food offered to babies in many parts of India. It is also surprisingly tasty considering the extremely simple ingredient list!

Nayee Toram Paruppu

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1 c. skinned split yellow pigeon peas (toovar dal)
• 3 c. water
• 1 tsp. coarse sea salt
• 1/2 tsp. ground turmeric
• 2 Tbsp. ghee

Directions

1. Thoroughly rinse the pigeon peas.
2. Combine peas with water and bring to a boil.
3. Skim off foam, reduce heat to medium-low, cover, and simmer for 20-25 minutes.
4. Purée peas either in a blender jar or with an immersion blender.
5. Stir in salt and turmeric and simmer for an additional 3-5 minutes.
6. Drizzle with ghee.
7. Serve over rice.