TOOVAR DAL RECIPES

Name: Toovar Dal
Prep time: 35 min
Total time: 1 h 50 min
Ingredients: 1 cup plain or oily toovar dal, picked over; 1/2 teaspoon ground turmeric; Kosher salt; 2 tablespoons olive or peanut oil; Generous pinch of ground asafetida (available at Indian markets or kalustyans.com ); 1 teaspoon whole black or brown mustard seeds; 1 to 3 fresh hot green chiles, such as bird's-eye, Indian long, or serrano, cut in half lengthwise (leaving stem ends intact); 1 dried hot red chile; 3 to 4 cloves garlic, peeled and cut in half lengthwise; 10 to 12 fresh curry leaves (available at Indian markets or ishipindian.com ), lightly crushed

TOOVAR DAL RECIPE | MARTHA STEWART

Toovar Dal Recipe | Martha Stewart image

Also known as dali saar, this recipe originally hails from the Chitrapur Saraswat Brahmins of Coastal Kannada and comes to us via Madhur Jaffrey. Saar means "juice" or "juice-like," so this dal tends to be very thin, and is meant to be eaten with rice. The cooking talents of brides used to be judged by their ability to make a simple dali saar.

Provided by Martha Stewart

Categories Lunch Recipes

Total Time 1 hours 50 minutes

Prep Time 35 minutes

Number Of Ingredients 10

Ingredients

1 cup plain or oily toovar dal, picked over
1/2 teaspoon ground turmeric
Kosher salt
2 tablespoons olive or peanut oil
Generous pinch of ground asafetida (available at Indian markets or kalustyans.com)
1 teaspoon whole black or brown mustard seeds
1 to 3 fresh hot green chiles, such as bird's-eye, Indian long, or serrano, cut in half lengthwise (leaving stem ends intact)
1 dried hot red chile
3 to 4 cloves garlic, peeled and cut in half lengthwise
10 to 12 fresh curry leaves (available at Indian markets or ishipindian.com), lightly crushed

Steps:

Place dal in a bowl; cover with water. If using oily dal, rub with hands to remove oil; if plain, just wash it. Pour out water. Repeat 5 or 6 times, or until water is mostly clear. Cover with water one more time; let soak 30 minutes.
Drain dal and transfer to a medium saucepan; add 3 cups water. Bring to a boil, skimming foam. Stir in turmeric. Reduce heat to low and simmer, partially covered, until tender, 30 to 40 minutes. Mash with a potato masher. Stir in 3/4 teaspoon salt (or to taste), then about 1 cup water, until desired consistency is reached. Cook over medium-low heat 5 minutes more.
Heat oil in a very small pan over medium-high; add asafetida. A few seconds later, add mustard seeds. As soon as they pop -- a matter of seconds -- add both chiles and garlic. Stir until garlic turns light brown on both sides. Add curry leaves (take care, as mixture will splatter) and stir once, then immediately tip contents of pan over dal. Cover to entrap aromas. Stir before serving. Toovar dal can be stored in an airtight container in refrigerator up to 3 days; reheat gently before serving.

PIGEON PEA PASTE (AKA ARHAR DAL OR TOOVAR DAL) RECIPE ...

Pigeon Pea Paste (Aka Arhar Dal or Toovar Dal) Recipe ... image

Entered for ZWT. This is a staple of South Indian cuisine, found in Madhur Jaffrey's "World Vegetarian", used as a launching pad for other recipes. This recipe describes the basic preparation of these round, dull yellow peas with an earthy, dark flavor in their hulled and split forms. The plants in the northern part of India produce Arhar Dal; in the southern part of India: Toovar Dal. Every day a different stew is made with these. If using "oily toovar", wash it very thoroughly before cooking to remove the castor oil coating. Note that dried peas double in size after cooking. This paste will last 1 week tightly covered in the refrigerator; in Indian households, it is used everyday. If the next recipe requires draining of the peas, save the cooking liquid for soup. Preparation time is soaking time. Cooking time is estimated total time once in pressure cooker to come up to pressure and cook, but does not include natural release time.

Total Time 8 hours 35 minutes

Prep Time 8 hours

Cook Time 35 minutes

Yield 6 cups, 24 serving(s)

Number Of Ingredients 3

Ingredients

1 1/2 lbs dried whole pigeon peas (3 cups)
6 cups water
3 drops canola oil (to prevent foaming if using pressure cooker)

Steps:

Pick over the peas and wash them well. Drain. Soak the peas overnight in water to cover by 5 inches. Drain, discard soaking liquid.
PRESSURE COOKER METHOD:.
Put the drained peas in a pressure cooker and cover with water by 1/2 inch. Add a few drops of cooking oil to prevent foaming. Put the lid on and bring up to pressure. Cook for 15 minutes. Allow the pressure to drop by itself.
NON-PRESSURE COOK METHOD:.
Put the drained peas in a medium pan along with water to cover them by 2 inches and bring it to a boil. Cover partially, turn the heat down to low, and simmer gently until the beans are tender, 1-1/4 to 1-1/2 hours.

Nutrition Facts : Calories 97.4, FatContent 0.4, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 6.6, CarbohydrateContent 17.8, FiberContent 4.3, SugarContent 0, ProteinContent 6.2

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