Menalina Saru (Peppery Pigeon Peas with Garlic and Cumin)

This is a fairly simple, slightly chunky pigeon pea dal. The black pepper and chilies add a pleasant kick to the dish and also help clear out the sinuses if you're suffering from a bit of a cold. According to Iyer, the recipe contributor's mother used to make this whenever a family member came down with a cold.

Menalina Saru

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1 c. skinned split pigeon peas
• 3 c. water
• 2 large tomatoes, cored and cubed
• 1 Tbsp. cumin seeds, ground
• 2 tsp. black peppercorns, ground
• 1 tsp. coarse sea salt
• 2 Tbsp. garlic paste
• 2 Tbsp. ghee
• 3 dried arbol or Thai chilies
• 2 Tbsp. chopped fresh cilantro

Directions

1. Thoroughly rinse the peas.
2. Add to pot along with water and bring to a boil, uncovered, over medium-high heat. If the surface of the water becomes foamy, skim and discard the foam.
3. Add the tomatoes and reduce heat to medium-low.
4. Cover and simmer, stirring occasionally, for 20-25 minutes.
5. Meanwhile, combine cumin, pepper, salt, and garlic paste and mix well.
6. Heat ghee over medium-high heat.
7. Add chilies and cook until slightly blackened (~1 minute).
8. Add the garlic paste mixture and stir-fry for another minute or two.
9. Once the peas are tender, add the chile mixture.
10. Scoop a spoonful or two of the liquid into the pan used to fry the paste and wash it out as best you can, returning the washings to the pot of peas.
11. Raise heat to medium-high and simmer, uncovered, stirring occasionally, for 5 minutes.
12. Sprinkle with cilantro and serve.