Pigeon Pea Paste (Aka Arhar Dal or Toovar Dal)
photo by LucyS-D
- Ready In:
- 8hrs 35mins
- Ingredients:
- 3
- Yields:
-
6 cups
- Serves:
- 24
ingredients
- 680.38 g dried whole pigeon peas (3 cups)
- 1419.54 ml water
- 0.19 ml canola oil (to prevent foaming if using pressure cooker)
directions
- 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.
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RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!