Tart Whole Pigeon Peas Recipe

Name: Tart Whole Pigeon Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Put the lentils and water in the slow cooker.
2
Cook on high for 3 hours.
3
After cooking, if there is too much water left, drain and discard the excess water.
4
This should be a dry dish that can pass for a side salad.
5
Heat the oil in a frying pan over medium-high heat.
6
Once its hot, add the mustard seeds.
7
Cover the pan until the seeds pop (this takes just a few minutes-make sure they dont burn).
8
Add the curry leaves, onion, ginger, garlic, green chiles, red chiles, and coriander.
9
Cook, stirring several times, until the onions are browned.
10
Add this mixture to the slow cooker along with the salt.
11
Cook for another hour.
12
Sprinkle with lemon juice.
13
Enjoy with hot roti or noon or as a side salad.

103

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Tart Whole Pigeon Peas falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tart Whole Pigeon Peas

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