TUVAR JI POATH
(Pigeon Pea Curry / Yellow Lentil Curry)
Pigeon pea / Yellow Lentil – 2 cups
Tomatoes – 1 finely chopped
Asafoetida – a Pinch
Green chillies – 3 nos.
Ginger – ½” piece
Curry leaves (leaves only) – 2 sprigs
Turmeric powder – ¼ tsp.
Jaggery – 5 gms. (optional)
Ghee – 1/2 tbsp.
Dried cocum flowers – 3 – 4 nos.
Water – 3 Cups
Coriander leaves (for garnish) – 1 tblsp.
Ghee – 1/2 tbsp.
Mustard seeds – ¼ tsp.
Cumin seeds – ¼ tsp.
Fenugreek seeds – 1/4 tsp.
Asafoetida – Pinch
Red Dried Chillies – 1 no.
Soak the lentil for half an hour before cooking. Take a pan, put the soaked lentil add a cup of water and cook the lentil on a medium flame. When it is tender, lower the flame and add half of the chopped tomatoes, ghee and asafoetida. Mix it well, cover the pan and let it simmer for 7-8 minutes on low flame or on tava.
Take the pan off the stove and mash it while adding 2 cups of water at regular interval and mixing it well to make a thin curry consistency.
Put the pan back on the gas and add the remaining chopped tomatoes, salt, turmeric, green chilies, ginger, curry leaves, cocum flowers and give it a nice stir. Cover the pan and let it boil for 15 – 20 minutes stirring occasionally.
In a separate small pan, heat the ghee. When hot, add fenugreek seeds, cumin seeds. mustard seeds, dried red chilies and asafoetida. Let it temper. When the mustard seeds start popping, add it to the curry. Stir it and Give it boil for 5 minutes and garnish with coriander leaves
Optional – Jaggery can be added to give a little sweet tinge to the curry if preferred. Jaggery(approx. 5 gms) can be added in the final boil.