From: Gauri Trigunayat
This is a North indian recipe. A very light, protein and fiber-rich
legume preparation. Serves 2. Little effort. I have excluded other
spices to maintain convenience.
- 2 cups Pigeon beans(best way to find it is Indian grocery store,
ask for "arhar dal" or "toor dal").
- (Optional)1 tsp turmeric(Indian spice called "haldi"
- salt to taste.
- 2 tbsp oil
- fresh coriander
- Crushed dried red chillies(to taste)
- Fresh green chillies(to taste)
- 1 tbsp Grated ginger
- juice of 1/2 lemon
Wash and soak beans in plenty of water overnight.Strain.
Cook beans in a big pan with water level about 3 inches higher than
beans with turmeric and salt. Cook medium heat. Keep adding water
as it is lost. When cooked the beans taste soft, the consistency
should be stew like.
In a small pan heat oil, should be almost smoky. Quickly add all
the garnish except coriander and lemon juice.Turn off heat, add
this to beans along with coriander and lemon juice.