← Back to Search Results
slow cooking Asian, Indian
Tart Whole Pigeon Peas

Photo by: Brave New Pictures, Inc.
Comments: 0
 

Recipe

I didn’t grow up eating whole toor dal. In fact, my mother can’t recall a time she’s eaten this lentil in its whole form, either. It’s more common in Western India. My experimentation, however, paid off with a fast, easy recipe that produces a wonderful, almost meaty accompaniment to a salad.

Yield: Khata Sabut Toor Dal
Cooking time: 4 Hours On High

Ingredients

  • 3 cups (603 g) dried, whole toor dal (see Notes) with skin, cleaned and washed thoroughly
  • 9 cups (2.13 L) water
  • 2 tablespoons (30 mL) vegetable or canola oil
  • 1 tablespoon (15 mL) black mustard seeds
  • 10-15 fresh curry leaves (see Notes)
  • 1 large yellow or red onion, peeled and coarsely chopped
  • 1 (1-inch [2.5 cm]) piece ginger, peeled and grated
  • 4 cloves garlic, peeled and minced or grated
  • 4-6 whole green Thai, serrano, or cayenne chiles, stems removed, halved lengthwise
  • 5-6 dried red chiles
  • 1 teaspoon (5 mL) ground coriander
  • 1 heaping tablespoon (20 mL) salt
  • Juice of 1 lemon

Directions

1. Put the lentils and water in the slow cooker. Cook on high for 3 hours. After cooking, if there is too much water left, drain and discard the excess water. This should be a dry dish that can pass for a side salad.

2. Heat the oil in a frying pan over medium-high heat. Once it’s hot, add the mustard seeds. Cover the pan until the seeds pop (this takes just a few minutes-make sure they don’t burn). Add the curry leaves, onion, ginger, garlic, green chiles, red chiles, and coriander. Cook, stirring several times, until the onions are browned.

3. Add this mixture to the slow cooker along with the salt. Cook for another hour. Sprinkle with lemon juice. Enjoy with hot roti or noon or as a side salad.

Notes

Slow Cooker Size: 5--quart

To make this dish in a 3½-quart slow cooker, halve all the ingredients and proceed with the recipe. A half recipe makes 5 cups (1.18 L).

Pigeon Peas:

This category encompasses all of the forms of toor dal (rcovcr, arhar, and tur). This lentil is used quite a bit in South and West India. When whole (sabut toor), the lentil is small, round, and tan in color. This form is used primarily in West India. When split and skinned (roor da!), it has a yellowish-beige color and is the primary base for sambhar, a spicy soup eaten in South India with savory crepes called dosas. It can be purchased dry or oily. The oily version is covered with vegetable oil to increase the shelf life of the lentils and to prevent contamination from insects. If you buy the oily variety, be sure to wash them thoroughly before using to get rid of that top layer of oil.

Curry Leaves:

If you haven’t had the pleasure of trying curry leaves in your food, you really are missing out. These small, green leaves come from a tree native to India and Sri Lanka and are used predominantly in South Indian cooking. Typically, the leaves are roasted in oil and then added to a dish. Curry leaves are the essential ingredient in sambhar masala.

Can these recipes be made on the stovetop?

Absolutely. Just keep in mind that when cooking on the stove, you’ll use a quarter more water because liquids evaporate. So, if a slow cooker recipe requires 4 cups of water, use 5 cups when making it on the stovetop. Also, though you can keep your pot at a low simmer on the stovetop, you still always want to keep an eye on it to prevent drying and burning. If food-especially beans and other legumes-starts to dry out, just add more water and continue to cook.

The rule in the land of slow cookers is usually never to open the lid while cooking for fear of losing critical heat and slowing down the cooking process. This may be true, but I have a tough time following the rules myself. Also, there are some dishes, such as Curried Spinach with Homemade Cheese (Palak Paneer), that need to be stirred during cooking. Know that the cooking times cited in my recipes reflect my inability to keep the lid shut, so to speak. Just do your best to limit peeking. A good rule-of-thumb is to add about 5 minutes of cooking time for every time you lift the lid.


© 2010 Anupy Singla
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 10 servings.

248kcal (12%)
710mg (30%)
41g
10g
4g (6%)
0g
0g (2%)
2g
1g
0mg (0%)
1g
14g
117mg
902mg
5mcg RAE (0%)
3mg (5%)
89mg (9%)
3mg (19%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

amor-y-tacos Amor Y Tacos
by Deborah Schneider
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
mom-a-licious Mom-a-Licious
by Domenica Catelli
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
lucid-food Lucid Food
by Louisa Shafia
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
flavor Flavor
by Rocco DiSpirito
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?