Split pigeon peas curry
A yummy curry is made with ripe tomato and few basic spices. An easy everyday side dish usually made at home in a hurry.
Servings 2 -3
Calories 232kcal
Equipment
- Pressure cooker
Ingredients
- 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
- Salt
- 1 tbsp Coconut oil
Instructions
- 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.
Notes
- 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.