Label
All
0
Clear all filters

Pigeon Peas and Peanuts with Jaggery

Toovar Mandvishing Nu Dal

Preparation info
  • Makes

    6 cups

    • Difficulty

      Medium

Appears in

By Raghavan Iyer

Published 2008

  • About

I love the textural difference between the soft, almost creamy-tender pigeon peas and the crunchy peanuts in this curry.

Ingredients

  • 1 cup oily or unoily skinned split yellow pigeon peas (toovar dal), picked over for stones
  • ½ cup raw peanuts (without the skin)

Method

  1. Place the pigeon peas and the peanuts 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 4 cups

Get instant online access via ckbk

Download on the App Store
Pre-register on Google Play

This à la carte title is available to ckbk members for a one-off payment of

$16.99

Join ckbk to get started

Part of


No reviews for this recipe

The licensor does not allow printing of this title