khatti Methi Tuvar Daal / Pigeon Peas cooked the Uttar Pradesh way
Tuvar daal - Tangy delicious Arhar ki Daal (Pigeon pea) cooked in U.P style
Servings: 4 people
Ingredients
- 1 cup Pigeon Pea / Tuvar / Arhar ki daal
- 1 medium Tomato chopped
- 2 Green Chillies / Hari Mirch chopped
- 1 tsp Ginger / Adrak chopped
- 1 tsp Cooking Oil
- 1 tsp Red chili powder
- 1 tsp Coriander Powder / Dhaniya Powder
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1.5 tsp Sugar / Chini
- 2 tbsp Lemon Juice / Nimbu Ka Ras
- 4 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped
Tempering/tadka/ waghar
- 2 tbsp Clarified Butter / Desi Ghee *
- 1/2 tsp Fennel Seeds / Saunf
- 1/2 tsp Fenugreek Seeds / Methidana
- 3/4 tsp Mustard Seeds / Rai *
- 4 Dried Red Chilli, Whole
- 1/4 tsp Asafoetida / Hing powder
Instructions
- Wash and soak tuvar daal for 20 minutes in 2 cups of water.
- Add soaked daal in the pressure cooker with chopped tomato, green chillies, 2 cups water and 1 tsp of oil.
- Pressure cook for 3 whistles on medium heat. OR cook in a pan till it become soft to touch.
- After the cooker has cooled down, open and mash the daal with a ladle.
- Add ginger, chopped green chili, salt, sugar ,turmeric, chili powder, coriander powder and 1.5 glasses of water.
- Mix well and let it boil for another 10 minutes on low heat.
- Make the tempering - Heat ghee in a small pan (on slow heat) add fenugreek seeds, fennel seeds and mustard. when they start crackling add asafoetida and whole red chillies.
- Pour this tempering in the boiling daal, add lemon juice and 1 tblsp of chopped coriander.
- Cover the pan with a lid and Let it simmer for 5 minutes.
- Switch off the flame and add lemon juice and fresh coriander and mix.
- Serve hot with 1 tsp of ghee on top.
- Serving suggestion- serve with steamed rice and roti.
Notes
Notes-
- You can use 3 tbsp of chopped raw mango at step 5 ,instead of lemon juice .
- Addition of sugar is optional.