Buttery Pigeon Pea Dal (Mitti Handi Dal)

Name: Buttery Pigeon Pea Dal (Mitti Handi Dal)
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 4 servings Steamed basmati rice and warm naan, for serving; 2 Tbsps canola oil; 1 pinch Pinch of cayenne pepper; 2 Tbsps chopped cilantro; 1 teaspoon cumin seeds; 2 teaspoons minced fresh ginger; 1 large garlic clove, minced; 2 jalapeños—1 halved and seeded, 1 minced; 59 milliliters finely chopped onion; 237 milliliters split yellow pigeon peas (toor dal), rinsed; 4 servings Salt; 2 mediums tomatoes, finely chopped; 1 teaspoon turmeric; 1 Tbsp unsalted butter

Watching your figure? This gluten free and vegetarian recipe has 328 calories, 7g of protein, and 11g of fat per serving. This recipe serves 4. This recipe covers 11% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour. If you have onion, ginger, butter, and a few other ingredients on hand, you can make it.

Instructions

In a medium saucepan, cover the pigeon peas with water and let soak for 30 minutes.

Ingredients you will need

Pigeon Peas

Water

Equipment you will use

Sauce Pan

Drain the pigeon peas well.

Ingredients you will need

Pigeon Peas

Return the pigeon peas to the saucepan.

Ingredients you will need

Pigeon Peas

Equipment you will use

Sauce Pan

Add the halved jalapeo, 1/2 teaspoon of the turmeric, 4 cups of water and a pinch of salt and bring to a boil. Simmer over moderately low heat until the peas are just tender, but not falling apart, about 15 minutes. Discard the jalapeo halves.

Ingredients you will need

Turmeric

Water

Peas

Salt

Meanwhile, in another medium saucepan, heat the canola oil until shimmering.

Ingredients you will need

Canola Oil

Equipment you will use

Sauce Pan

Add the cumin seeds and cook over moderate heat until fragrant, about 1 minute.

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Cumin Seeds

Add the onion, garlic, ginger and minced jalapeo and cook over moderate heat, stirring, until the onion is lightly browned, about 5 minutes.

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Garlic

Ginger

Onion

Add the remaining 1/2 teaspoon of turmeric along with the tomatoes and cayenne and cook over moderately low heat until the liquid has evaporated and the tomatoes are softened, about 5 minutes longer.

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Tomato

Turmeric

Ground Cayenne Pepper

Add the pigeon peas and their cooking liquid to the tomato mixture and simmer until the dal is slightly thickened, about 5 minutes. Season with salt. Stir in the butter and cilantro and serve with rice and warm naan.

Ingredients you will need

Pigeon Peas

Cilantro