Tuvare Daal (Pigeon Beans)

¾ cup tuvare daal (split pigeon beans)

2 ½ cups pani (water)

2 cups pani (water)

2 tablespoon tel (oil)

½ teaspoon rai (mustard seeds)

1 suku marchu (whole, dried pepper)

1/8 teaspoon hing (asafetida)

¼ teaspoon jiru (cumin seeds)

¼ teaspoon methi (fenugreek seeds)

3 taj (cloves)

½” laving (cinnamon stick)

3‑4 leaves mitho limdo

1 teaspoon mithu (salt)

4 teaspoon saaker (sugar)

¼ teaspoon hardar (turmeric)

¼ teaspoon marchu (cayenne pepper)

¾ teaspoon dhaanaa-jiru (powdered coriander & cumin seeds)

2 ½ tablespoon limbu (lemon juice) or some chopped tomato

½ teaspoon aadu (ginger), grated

½ teaspoon lilu marchu (green chili), finely chopped

¼ 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