Pigeon Peas and Peanuts with Jaggery

Toovar Mandvishing Nu Dal

Preparation info

  • Makes

    6 cups

    • Difficulty


Appears in

660 Curries

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.


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


  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