Tuvare Daal (Pigeon Beans)

 

cup tuvare daal (split pigeon beans)

2 cups pani (water)

2 cups pani (water)

 

2 tablespoon tel (oil)

teaspoon rai (mustard seeds)

1 suku marchu (whole, dried pepper)

1/8 teaspoon hing (asafetida)

 

teaspoon jiru (cumin seeds)

teaspoon methi (fenugreek seeds)

3 taj (cloves)

laving (cinnamon stick)

3‑4 leaves mitho limdo

 

1 teaspoon mithu (salt)

4 teaspoon saaker (sugar)

teaspoon hardar (turmeric)

teaspoon marchu (cayenne pepper)

teaspoon dhaanaa-jiru (powdered coriander & cumin seeds)

2 tablespoon limbu (lemon juice) or some chopped tomato

teaspoon aadu (ginger), grated

teaspoon lilu marchu (green chili), finely chopped

cup raw peanuts or coconut powder

some kothmari (cilantro)

 

1.       Cook daal in 2 cups of water till soft. If using a pressure cooker, turn off at first whistle. Let the daal cool a little. Puree in a blender. Add 2 cups more water and get to boiling again on low heat.

2.       In a small cup or a bowl, heat oil with mustard seeds, whole dried pepper & asafetida. When the seeds start popping, add the cumin seeds, fenugreek seeds, cloves, cinnamon, & mitho limdo. Wait 15 seconds and pour this into the boiling daal.

3.       Add salt, sugar, turmeric, cayenne pepper, coriander-cumin powder, lemon juice, ginger, green pepper & peanuts. Cook for 10 minutes, then serve with hot cooked rice.


 

Source: Kokila