Serves: 4
Total Calories: 120

1 1/2 tablespoons Gujarati Curry Powder with Coriander and Cumin
1 cup split pigeon peas (toor dal), sorted and washed in 3 to 4 changes of water
6 cups water
10 to 12 fresh curry leaves
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper, or to taste
1 teaspoon salt, or to taste
2 tablespoons fresh lime juice or lemon juice
1/4 cup grated jaggery (gur)
2 tablespoons peanut oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1/8 teaspoon ground asafoetida
1/4 cup finely chopped fresh cilantro, including soft stems

1. Prepare the masala, then place the dal, water, and curry leaves in a pressure cooker. Secure the lid and cook over high heat until the regulator indicated high pressure, then cook 30 seconds more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid. Let cool, then blend in the pot with a hand-held immersion mixer or transfer to a blender and purée, then return it to the pressure cooker.

2. In a small bowl, combine the curry powder, turmeric, cayenne pepper, and salt. Reserve 1 teaspoon of the mixture and add the rest to the processed dal. Mix in the lime juice and jaggery.

3. To make the tarka, heat the oil in a small saucepan over medium-high heat and add the mustard, cumin, and fenugreek seeds they should sizzle upon contact with the hot oil. Remove the pan from the heat and add the reserved 1 teaspoon curry powder mixture and the asafoetida. Immediately add the tarka to the dal and mix well. Transfer to a serving bowl, mix in 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.

Nutritional Facts:

Serves: 4
Total Calories: 120
Calories from Fat: 63

More Recipes from the 1000 Indian Recipes Cookbook:
* Dried Beans, Lentils, and Peas
Basic South Indian Soupy Split Pigeon Peas
Black Beans in Traditional Curry Sauce
Black Chickpeas with Chickpea Masala
Black Chickpeas with Sizzlilng Ginger and Cumin Seeds
Black Urad Beans in a Slow Cooker
Black-Eyed Peas in Yogurt Curry
Canister Chickpeas (or Dried Yellow Peas)
Chickpeas in Traditional Curry Sauce
Chickpeas with Ginger, Garlic, and Chaat Masala
Chickpeas with Spinach and Potato Wedges
Chutney Chickpeas with Tamarind
Classic Kidney Bean Curry with Onions
Classic No-Onion Kidney Bean Curry
Crispy Split Pigeon Pea Cake
Curried Black-Eyed Peas
Dry-Cooked Green Split Peas
Dry-Cooked Red Lentils with Cumin Seeds
Falguni's Gujarati Split Pigeon Peas
Fresh Green Chickpeas with Lentil Nuggets
Garlicky Dried Green Peas Curry
Garlicky Yellow Mung Beans with Zucchini Wheels
Green Lentils with Sautéed Onion
Gujarati Green Mung Beans with Green Masala Paste
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Kashmiri Fennel-Flavored Black Urad Beans with Yogurt
Kashmiri Small Red Beans
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Mustard-Roasted Adzuki Beans
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Punjabi Black Urad Beans
Punjabi Dry-Cooked Yellow Mung Beans
Punjabi Green Mung Beans with Sizzling Ginger
Punjabi Red Beans with Mango Pickle Masala
Punjabi-Style Split Pigeon Peas
Rajasthani Mixed 5 Beans and Lentils
Red Lentils with Bengali 5-Spices
Roasted Green Lentils with Tomatoes
Roasted Yellow Mung Beans and Potatoes
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Small White Beans with Indian Spices
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White Urad Beans with Roasted Fenugreek Leaves
Yellow Mung Beans with Fresh Curry Leaves
Yellow Mung Beans with Sautéed Onion and Ginger
Yellow Split Chickpeas with Spinach
Yellow Split Chikpeas with Opo Squash