Name: Nutty-Tart Whole Pigeon Peas (Sabud Toovar Ane Tamatar)
Yield: Makes 4 cups
Cuisine: India
Ingredients: 1 cup whole pigeon peas (sabud toovar), picked over for stones; 1½ teaspoons coarse kosher or sea salt; 12 to 15 medium-size to large fresh curry leaves; 1 teaspoon black or yellow mustard seeds; 1 tablespoon Ginger Paste; ¼ teaspoon ground asafetida; 1 tablespoon Garlic Paste; 2 tablespoons Ghee or canola oil; 1 teaspoon cumin seeds; 2 tablespoons finely chopped fresh cilantro leaves and tender stems; 6 pieces dried black kokum (each roughly 2 inches long and 1 inch wide; see Tip); 1 large tomato, cored and finely chopped; ¼ teaspoon ground turmeric

Preparation info

Makes
4 cups

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

The nuttiness of whole pigeon peas appeals to my desire for texture in a curry, and here provides a firm backdrop for tart kokum and tomato. This curry is very mellow, in the absence of chiles or ground pepper of any kind. If you do wish for a little heat, as I often do, serve a few slivers of fresh Thai, cayenne, or serrano chiles alongside the dal, with rice or bread.