Fresh Pigeon Peas (Tur Beans) Gravy

I had bought some tur-beans (fresh tur dal) l from Bangalore when I visited my sister last time. I peeled them and froze them but forgot it for a couple of months; yesterday I tried this simple gravy to pack for lunch along with phulkas. I prepared pulpy gravy that suited the beans very well. He said it tasted like green peas subji; maybe we can try some more green peas-recipes with this beans.

Serves: 2

Preparation Time: 10 min

Cooking Time: 15 min

Ingredients:

1.      Fresh peeled tur dal – 1 ½ cups

2.    Tomato – 3

3.    Onion – 2

4.    Green chili – 1

5.     Ginger – 1“ piece

6.    Garlic – 3 cloves

7.     Oil – 1 tbsp

8.    Cumin seeds – ½ tsp

9.    Red chili powder – 1 tsp

10.Garam masala – ½ tsp

11.  Coriander powder – ½ tsp

12. Salt to taste

Method:

Step 1: Chop one onion and one tomato; grind together two tomatoes, one onion, green chili, ginger & garlic into a fine paste.

Step 2: Heat oil in a pan, splutter cumin seeds and sauté chopped onion and then tomato until soft.

Step 3: Add and sauté the ground paste in it until the oil separates.

Step 4: Put the dry masala powders and fry for a minute; pour two cups of water and let it come to a boil.

Step 5: Add the tur dal, enough salt and mix well; cook covered in simmer for 5 minutes.

Step 6: Open the lid, check if dal is cooked, adjust salt and spices and cook it open for 2 minutes and then turn of stove.

Step 7: Serve garnished with coriander or fresh cream to accompany phulkas or rice.