The April month’s mega marathon has come to an end and this month we start with the regular 3 days/4 weeks blogging.
This week I have chosen Dazzling Dals as the theme and it should feature a dal recipe in gravy style.
When fresh tuar as in season, I made this as a side for chapathi and packed it for the kids lunch box as well.
I have already posted another version of gravy using the same tuar dal whick you can find here. I have added potatoes to that dish along with tuar dal and this version features tuar as the star. .
It is a very creamy side dish without the use of cream / butter!
Let’s see how we can make this Fresh Toor / Tuar / Pigeon Pea Gravy Recipe
Fresh tuar Dal-1 cup,shelled
Garlic -4 pearls, chopped
Poppy seeds- 1 teaspoon
Roasted channa dal – 2 teaspoons
Melon seeds- 1 tablespoon
Chili powder- 1 teaspoon
Turmeric powder-a large pinch
Coriander powder- 1 teaspoon
Salt to taste
Oil-2 teaspoons, divided
Cumin seeds- 1 teaspoon
Coriander leaves to garnish
Heat oil in a pan and saute onion and garlic.When onion turns soft, add tomatoes and cook for a couple of minutes till the raw snell gies. Now add melon seeds, poppy seeds,roasted channa dal and cook for a couple of minutes.Let it cool.Transfer this mixture into a mixie jar and grind to a smooth paste,adding water only if needed,.Keep aside.
Heat the remaining oil in a pressure cooker and add cumin seeds. When it splutters, add the ground paste and the chili powder, turmeric powder, salt and coriander powder.Mix well. Add a cup and a half of water ,mix
Add the tuar dal and pressure cook for 2-3 whistles / till the dal is cooked. Once the pressure releases, open the pressure cooker, give it a mmix.
Serve garnished with coriander seeds.
- You can add cinnamon, cloves or any other spices while sauteing onion and garlic mixture.
- Adjust the quantity of water to get the desired consistency.