Pigeon peas dal
Description
Most comforting, quick and go-to dal
Ingredients
- 1/2 cup pigeon peas, soaked for 3-4 hours
- 1 tsp ghee
- 1/8 tsp haldi
- Pinch of hing
- Salt to taste
- To sauté-
- 1 tbsp ghee
- 1/2 tsp cumin seeds
- 1 tsp red chilli powder
- 1/8 tsp haldi
- 1/8 tsp hing
- 1 tsp water
- Water to cook the dal
Directions
- Pressure cook the dal, adding salt, hing, haldi and ghee. Turn off heat after 2-3 whistles. Once the pressure goes, open the cooker.
- To Sauté (vaghar)- in a small bowl heat ghee, add jeera, hing, red chilli powder, and a tsp of water. Pour over the dal. Adjust salt and haldi, mix well. Add limbu and cut green chillies while having. You can also keep some of the vaghar and add on top while having. Have with rice or roti, sabzi.