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Basic South Indian Soupy Split Pigeon Peas |
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Serves: 4 (Sambar)Category: Split Pigeon Peas, Vegan, Pressure Cooker Quick Makes 4 to 6 servings Made in a pressure cooker, this is the most basic and popular sambar recipe--just the dal with spices. It is certainly how northerners bring southern flavor to their tables. 2 to 3 tablespoons Tamarind Paste 2 tablespoons South Indian Sambar Powder or store-bought 1 cup split pigeon peas (toor dal), sorted and washed in 3 to 4 changes of water 4 1/2 to 5 cups water 5 to 7 fresh green chili peppers, such as serrano 1 tablespoon minced fresh curry leaves 1/4 teaspoon ground turmeric 1 teaspoon salt, or to taste 1/2 cup inely chopped fresh cilantro, including soft stems 2 to 3 tablespoons peanut oil 8 to 10 whole dried red chili peppers, such as chile de arbol 1 small onion, finely chopped 1 tablespoon peeled minced fresh ginger 1/4 teaspoon ground asafoetida 1 teaspoon black mustard seeds 2 tablespoons finely chopped cilantro Organize your recipes and simplify meal planning...Download the Cook'n Recipe Organizer for FREE!
1. Prepare the tamarind paste and the sambar powder. Then, place the dal, water, green chili peppers, curry leaves, turmeric, and salt in a pressure cooker. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 1 minute more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and mix in the tamarind and cilantro. Stir vigorously to mash the dal, then transfer to a serving bowl, cover, and keep warm. 2. Heat the oil in a small nonstick saucepan over medium heat. Add the red chili peppers, stirring about 30 seconds (stand back in case they burst), then the onion, and cook, stirring, until lightly browned, about 5 minutes. Add the ginger, fry a few seconds, then add the asafoetida and mustard seeds; they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Add the sambar powder and cook, about 30 seconds. Transfer to the dal and swirl lightly to mix, with parts of it visible as a garnish. Top with the cilantro and serve. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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