Split pigeon peas curry is made with, ripe tomato and few basic spices. An easy everyday side dish usually made at home in a hurry.
The flavor of this Kerala style dal comes from the pure nuttiness of split pigeon peas, cooked until creamy and bolstered with spices bloomed in aromatic coconut oil. Nothing says home like this home cooked comfort food.
- What is split pigeon peas curry?
- Why should you try this tomato and lentil curry ?
- How to cook split pigeon peas ?
- Ingredients and substitutes
- Why is the cooked lentil/ beans hard?
- Steps for making the toor dal and tomato curry
What is split pigeon peas curry?
Split pigeon peas is toor toor dal (in India) or tuvaram parippu (in Malayalam). It is the most used lentil in Kerala homes to make creamy thick curry. It can be plain or with the addition of veggies. Plain dal goes by the name parippu curry. Here I have added tomato(takkali) too so it becomes thakkali parippu curry.
What other traditional curries made with split pigeon peas ?
Add some sambar masala, coriander and few other spices along with a mix of veggies and it becomes sambar. I also make an easier version of sambar in instant pot (without coconut or tamarind). Of course you can add toor dal to so many other traditional curries like pumpkin and lentil curry and stir fries with green Kale Stir fry (thoran) too.
Why should you try this tomato and lentil curry?
- TASTE- A nutty mild yet very flavorful curry filled with aromatic spices.
- EASE: This is such a simple recipe to make. You can whip up a dal curry plain or adding any of the veggies on hand.
- SUITABLE - VEGAN, Vegetarian, DAIRY FREE option.
- VERY ECONOMICAL budget friendly recipe that you can make year round. Cooks easily and tastes delicious with plain cooked rice.
How to cook split pigeon peas ?
Dried toor dal doesn't need overnight soaking . Simply rinse well and put it in the instant pot and pressure cook it for 10 minutes and you are good to go.
NOTE:- Older peas will take longer to cook sometimes remain stone hard in in spite of cooking longer due to aging and becoming stale.
As all the lentils and legumes pigeon peas too can be hard to digest hence cumin, garlic and asafoetida is added to make it easy on the stomach and aid digestion.
Ingredients list and substitutes :
- Lentil :
- Mung beans or split green gram
- Split green peas dry
- Azuki beans
- Red lentils - masoor dal
- Moth beans
- Any fast cooking lentils can be used in this recipe.
- Vegetable : Tomato, pumpkin, yellow Indian cucumber, bottle gourd , butternut squash.
- Spice : Masala powders, a pinch of cinnamon powder, pinch of cloves powder, black pepper etc enhances the taste if you prefer.
- Fresh herbs : There is no substitute for curry leaves but in a pinch season coriander leaves chopped in the end.
- Fat : Ghee or any cooking oil will work.
- Others: Squeeze a small piece of lime just before serving if you love a hint of tartness.
- NOTE : Even if you don't have most spices mentioned here you can still make with plain turmeric, green chili and salt. It will taste good.
Why is the cooked lentil/ beans hard?
- Old dry beans - Dried lentils that have been in your pantry forever have passed their prime needs to be tossed as you cannot salvage them in anyway. Can be fed to birds or used as pie weights if you have large quantities.
- Liquid level - The beans should be covered with liquid to cook evenly. When there is not enough water in the cooking pot the beans will dry out fast before getting a chance to soften.
- Tart ingredients - Adding too much acidic or tart ingredients like tomato , tamarind or citrus juices or vinegars while cooking lentils will stop their cooking process and prevent the lentils from softening.
- Hard water - The minerals in the hard water can interfere with the lentils getting evenly cooked.
Steps for making the toor dal and tomato curry :
Add just enough water to cook the split yellow pigeon peas this ensures a thick creamy curry not watery.
Adding flavors in the same order helps each one cook properly and not burn any of it. Sautéing in little bit of oil ensures even cooking and release aroma.
Note : If you like smoothest lentil blitz with a hand blender.
Serving and Storage :
Serve this lentil curry warm as soon as it is made for the best taste.
BEST COMBINATION : We usually serve it with rose matta rice (Kerala special red rice) or plain white rice. This mild curry is made to balance of flavors especially when there are other spicy seafood preparations (as seen in pic). For a balanced diet a green (steamed or stir fried) is also served.
Storage : Do not keep this curry outside for long in warm climate- a max of 2-3 hours is fine. Leftover curry should immediately be transferred to an airtight container and refrigerated. Reheat only the required portion in microwave and consume immediately.
If stored properly in an airtight container and refrigerated it can be stay good for up to 3 days.
Split pigeon peas curry
- Pressure cooker
- 1/2 cup Split pigeon peas Toor dal
- 2 Roma tomatoes Ripe
- 4-5 Small onion
- 1-2 Green chili
- 1-2 Garlic
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin seeds
- 1 pinch Asafoetida
- 1-2 Dried red chili
- 1-2 sprigs Curry leaves
- 1/2 tsp Chili powder
- 1/3 tsp Turmeric powder
- 1 tbsp Coconut oil
- Rinse the split pigeon peas well and pressure cook in instant pot for 10 minutes in MANUAL MODE. Add turmeric powder and green chili while cooking. After natural pressure release mash the lentils well and keep aside.
- Mean while in another pan add coconut oil when it splutters add cumin seeds when its turns crisp add the the chopped small onion and garlic allow it to brown slightly now add green chili, whole red chili and curry leaves give it a few minutes.
- Move everything to the side and add the asafetida into the oil when it gives out a nice aroma add the chili powder and sauté everything for a minute. Now add the chili powder mix everything then goes the tomato and finally the salt. Cover and cook for until the tomato is slightly soft and absorbs all the flavors.
- Add the mashed lentil to the tomato mix combine everything well add 1/2 to 1 glass of water depending on the thickness needed. Allow the curry to come to a boil then switch off heat. Serve immediately with rice and other side dishes.
- Do not add too much water while cooking the split pigeon peas. It will make the curry very watery.
- The curry should be thick like a sauce yet durable consistency.
- Note : If you like smoothest lentil blitz with a hand blender.
Hope you will give this yellow split pigeon peas curry with tomato a try and let me know.