Tart Pigeon Peas with Tomato & Mango Powder

Name: Tart Pigeon Peas with Tomato & Mango Powder (Amchur Tamatar Dal)
Yield: Makes 4 cups
Cuisine: India
Ingredients: 1 cup oily or unoily skinned split yellow pigeon peas (toovar dal), picked over for stones; 2 tablespoons Ghee or canola oil; 2 tablespoons Ghee or canola oil; ¼ teaspoon ground asafetida; 1 teaspoon cumin seeds; 2 fresh green Thai, cayenne, or serrano chiles, stems removed, cut in half lengthwise (do not remove the seeds); 1 small red onion, cut in half lengthwise and thinly sliced; 2 fresh green Thai, cayenne, or serrano chiles, stems removed, cut in half lengthwise (do not remove the seeds); 2 fresh green Thai, cayenne, or serrano chiles, stems removed, cut in half lengthwise (do not remove the seeds); 1 tablespoon mango powder or fresh lime juice; 1 large tomato, cored and finely chopped; 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing; 1½ teaspoons coarse kosher or sea salt; ¼ teaspoon ground turmeric; 1 tablespoon mango powder or fresh lime juice; 1½ teaspoons coarse kosher or sea salt

Amchur Tamatar Dal

Preparation info

Makes
4
cups

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Notice how this curry gets its acidic gusto from two key ingredients: the tomato, which contributes a mild tartness while providing a base for the sauce, and the mango powder, which turns the red sauce muddy-brown and accentuates the sourness with its complex, puckered-lips, earthy flavor.

Ingredients

1 cup oily or unoily skinned split yellow pigeon peas (toovar dal), picked over for stones
2 tablespoons Ghee or canol

Asia
India
Main course
Gluten-free
Vegan

Method

Place the pigeon peas in a medium-size saucepan. Fill the pan halfway with water and rinse the peas by rubbing them between your fingertips. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 3 cups w