Dhal Fry (Pigeon Pea and Tomato Curry)

Ah, it is good to be back with my yummy dhal recipe and signature crappy picture.

Still stuck with some of those pigeon peas? Here is recipe #5! A staple in any North Indian meal (I think, I really wouldn't know. :-D). It is very mildly spiced and delicious. Try it out!

Ingredients
1/2 cup pigeon pea (toor dhal) - soaked overnight in water (12-14 hours, the longer the better)
3 Tomatoes
3/4 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1/4 of an onion, finely chopped (about 2 heaping table spoons worth)
8 cloves of garlic (you could use a few lesser, but I'm obsessed with garlic)
2 tbspn of oil
Salt to taste.
A dollop of butter or ghee (which I did not add, but now that I'm typing this, it definitely would have enhanced the dish)

Directions
1. I use a pressure cooker to cook the dhal, so I'm done cooking it in 15 minutes. Should you not have this wonderful device, you could cook it stove top until really well done. It may take you over an hour.
2. Boil the tomatoes (i just cook these along with the dhal in the same pressure cooker)
3. In a saucepan, heat up some oil on medium high and add the onions. Saute for 2 mins.
4. Add the garlic, and spice powders. Saute until oil separates (or if garlic begins to brown)
5. Add the cooked dhal and tomatoes (semi mashed in) mix well. Add just enough water to make it semi-liquidy.
6. Add salt according to your taste and let it come to a boil. Add the ghee/butter at this point as well.

Serve with naan or roti, basmati rice, and raitha.

Pigeon Pea Soup Version 2 aka Varn

I like this version more than the previous one. I could eat this everyday. This is extremely simple to make and has very subtle flavoring. Pair it up with white rice and a spicy side dish, and you're set.

Serves 2 - 3
Ingredients

Pigeon Pea - 3/4 cup (soaked overnight in water)
salt to taste
cumin powder - 2
Turmeric powder - 1/4 tspn-1/2 tspn
ghee (optional; oil or butter is not a substitute in this case) - 1/2 tbspn
water

Method

1. Boil pigeon peas in water until mashable consistency.

2. Mash and add water until desired consistency is reached. I like mine semi-liquidy so I can enjoy it on rice.

3. To this add the turmeric, cumin powder, salt, and ghee. Mix well and bring to a boil on the stove.

4. Serve over hot white rice and that's it!

Yellow Pohvu / Seasoned Flattened Rice Flakes

I went to little India in Artesia for (what felt like) the first time with my friend, LV. I picked up two versions of flattened rice : a "thin" one and a "thick" one. I enjoyed the WTH-is-that-look on LV's face and I hope this recipe will clear up some of that look.


Serves 2-3
Ingredients:
thick poha - 2 cups
Turmeric powder - 1/2 tspn
salt to taste
mustard seeds - 1tspn
thai green chilli - 1 sliced roughly
Curry leaves - about 7
Vegetable oil - 1 tbspn or tspn
Dried Red chilli - 1
Shredded Coconut - 1 tbspn

Method

1. Wash the rice flakes with water and squeeze out the excess water and let it dry a bit in a bowl. To this add the coconut, turmeric, and salt. Mix.

2. On the stove in a wok, heat up the oil. Time to temper it!Add the mustard seeds and red chilli and wait for the popping to begin, once this happens, add the curry leaves and green chillies (enjoy the hissing sound). Saute for about 30 or so seconds and then add the poha.

3. stir until the turmeric is evenly distributed and the mustard seeds are spread out evenly. Takes about 3 minutes.

4. Serve Hot!

there are various versions of this: some people add some sugar and finely chopped potatoes. some add onions. some add carrots and peas...I like it simple.