Warm comfort food with layers of flavor (add paratha for the win!).
This recipe is based on Food & Wine’s Buttery Pigeon Pea Dal, but made with items we had on hand, since during COVID-19 Quarantine, we don’t run out to the market to get items we’re short on.
- 1.5 cup split yellow pigeon peas (aka “toor dal”), soaked in water for 30 mins then rinsed
- 2 serrano or jalapeño peppers (we used serrano peppers from a jar of giardiniera), minced
- 2–3 Tablespoons Pinch Curry Powder
- 2 Tablespoons tomato paste
- 2 Tablespoons ghee or canola oil
- 4 garlic cloves, minced
- 1/2 cup onion, minced
- 1 Tablespoon butter
- Basmati rice
- Naan or Paratha (we used Trader Joe’s frozen paratha) optional
- Get that rice cooking.
- Put pigeon peas in a pot with 4 cups water and a pinch of salt, bring to a boil.
- Simmer over low heat until the peas are tender, but not falling apart, about 15-20 minutes
- While pigeon peas are simmering, grab a saucepan and heat up the ghee or canola oil for a minute
- Add onion, garlic and cook over medium heat, stirring until the garlic and onion is slightly brown, about 5 minutes.
- Add in peppers, curry powder and tomato paste plus 1/4 cup water. Simmer until the liquid has evaporated, about 5 minutes
- When pigeon peas are done simmering, add them – with their cooking liquid – to the saucepan and simmer until the dal thickens, about 5-10 minutes, stirring occasionally (don’t let it burn on the bottom)
- While that simmers (stir occasionally) – heat up your frozen naan or paratha (we keep Trader Joe’s naan and paratha in our freezer for this)
- Season with salt, stir in the butter and serve over rice with warm paratha. Enjoy!
- Cuisine: Indian