Pigeon Pea (Toor dhall bean) Sundal

Legumes are one of the most nutritious ingredients that we can add to a normal dish to make it an extra healthy dish. :)

The choice of legumes make me feel really excited about it. Every time I visit the market, there is some new legume that I can experiment with. :)

This time its the pigeon pea also called the toor dhall bean that caught my attention. I just loved the cute red dotted combined with a bright green color of the pea. :)

Ingredients:

Pigeon pea(Thuvar dhall bean) - 1 cup
Coconut - 1 tbl sp
Onion - 1
Garlic - 2 pods
Ginger - 1/2 inch piece
Green chillies - 2
Turmeric powder - a pinch
Asafoetida - a pinch
Lemon - 1 tsp
Salt - for taste
Coriander leaves
Curry leaves

Method:

Cook the pigeon pea. Grind coconut, onion, ginger, garlic, green chillies, turmeric, asafoetida and salt together and keep it aside. Take a spoon of oil in a pan and season mustard and curry leaves. Now add the ground paste and fry for few min till the raw smell leaves. Once done add the cooked pea along with lemon extract and saute well. Garnish with finely chopped coriander leaves. Pigeon pea sundal is ready to eat :)

Serve it hot. You can have it just like that or with curd rice.

I am sending this to the lovely event "My legume love affair" By Srivalli which originated in Susane's blog.


I am also sending my Disaster Halwa as an entry to a very cute event called "Kitchen Mishaps" conducted by Malar Gandhi in her very interesting blog Kitchen Tantra.




Written by: Nithya
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