Totha Pigeon Pea Beans Curry Recipes

TOTHA - PIGEON PEA BEANS CURRY

Steps:

• Wash and soak 1 cups of whole dry pigeon pea beans in warm water over night or at-least 8-10 hours.
• If using instant pot for boiling, cook with 4 cups of water, 1 tbsp of oil and 1 tsp of salt on high pressure for 25 minutes and let the pressure release naturally for 10 minutes. Release rest of the pressure manually. The beans should not get mushy or it should not be too hard either.
• If using Indian style pressure cooker, cook with 4 cups of water, 1 tbsp of oil and 1 tsp of salt. Do 5 whistles on high heat and 5 whistles on medium heat. Let the pressure release naturally. The beans should not get mushy or it should not be too hard either.
• Heat ¼ cup of oil in a deep wide pan. Add cumin seeds and 2 whole dry red chilis to the oil and let it cook for a minute or 2 until the seed colors turns little brown.
• Once cumin seeds are cooked enough, sauté chopped ginger garlic green chilis until the raw smell of garlic goes away, making sure it does not burn.
• Add chopped onions 1 tsp of salt to the pan. Saute onions until they are translucent.
• Add chopped green garlic to the pan and saute on medium heat for 3-4 minutes.
• Add chopped tomatoes to the pan and saute until they start to loose water.
• Add red chili powder, turmeric powder, cumin powder, coriander powder and turmeric powder. Mix well and cook for another couple of minutes.
• Add boiled pigeon pea beans with the water it was boiled in. Mix well and bring it to boil. Crush some beans with back of the spoon and mix again to make the gravy a little thicker if the gravy seems to watery. Add more water if it gets too dry and bring to boil again. It should be like ragda (stew) consistency.
• Taste the salt and fix it as needed. Add chopped cilantro and mix well.
• Serve it hot with garnishing like fresh green garlic, fresh chopped cilnatro, sev (crispy thin chickpea noodles), pomegranate and wedge of lime! It can be eaten as chaat or like curry with any type of bread or flatbread and also rice!

TOOR DAL (SPLIT YELLOW PIGEON PEAS)

Steps:

• Prepare the dal: Soak the pigeon peas in a large bowl of warm water for about 1 hour. (They will have swelled a little.) Thoroughly rinse the soaked pigeon peas with fresh water, then tip the drained pigeon peas into a pot.
• Add tomatoes, turmeric, salt and 5 cups water, and bring to a boil over high. Reduce the heat to medium and simmer until very tender, 25 to 30 minutes.
• Use an immersion blender to purée some of the dal, leaving some intact and getting some very smooth, or whisk vigorously to break up some of the soft dal. Stir in the peanuts and continue to simmer, stirring occasionally, until the dal is very tender, about 30 minutes. Taste and adjust with salt. If the dal has become too thick for your liking, stir in a splash of water.
• Prepare the tempering: In a small saucepan over medium heat, warm the ghee. When hot, carefully add all of the tempering ingredients (the mustard seeds will sputter!) and swirl the pan until you can smell all the toasted spices, about 30 seconds. Pour everything over the hot dal.