Crispy Split Pigeon Pea Cake Recipes

* DRIED BEANS, LENTILS, AND PEAS

Steps:

• MUNG BEANS (Mung Dal) Yellow Mung Beans with Sautéed Onion and Ginger Garlicky Yellow Mung Beans with Zucchini Wheels Yellow Mung Beans with Fresh Curry Leaves Roasted Yellow Mung Beans and Potatoes Punjabi Dry-Cooked Yellow Mung Beans Sindhi Dry-Cooked Yellow Mung Beans Spicy Dry-Cooked Split Green Mung Beans Gujarati Green Mung Beans with Green Masala Paste Punjabi Green Mung Beans with Sizzling GingerLENTILS (Maseer Dal) Dry-Cooked Red Lentils with Cumin Seeds Red Lentils with Bengali 5-Spices Green Lentils with Sautéed Onion Roasted Green Lentils with TomatoesSPLIT PIGEON PEAS (Toor Dal) Punjabi-Style Split Pigeon Peas Falguni's Gujarati Split Pigeon Peas Crispy Split Pigeon Pea Cake Basic South Indian Soupy Split Pigeon Peas Hazram's Soupy Pigeon Peas Madras-Style Pigeon Peas with Vegetables Split Pigeon Peas with Coconut and Vegetables Soupy Split Pigeon Peas with JaggeryURAD BEANS (Urad Dal) White Urad Beans with Fresh Lemon Juice White Urad Beans with Roasted Fenugreek Leaves Spicy Split Black Urad Beans with Split Chickpeas Stir-Fried Black Urad Beans Kashmiri Fennel-Flavored Black Urad Beans with Yogurt Punjabi Black Urad Beans Smoked Black Urad Beans Black Urad Beans in a Slow CookerSPLIT CHICKPEAS AND SPLIT PEAS (Channa Dal and Muttar Dal) Yellow Split Chickpeas with Spinach Yellow Split Chickpeas with Opo Squash Dry-Cooked Green Split Peas Garlicky Dried Green Peas Curry Spicy Dried Yellow PeasMIXED BEANS AND LENTILS Spicy Mixed 5 Beans and Lentils Rajasthani Mixed 5 Beans and Lentils Parsi Mixed Lentils, Beans, and Vegetables Split Urad Beans and Yellow Split Chickpeas with SpinachWHOLE DRIED BEAN DISHES Spicy Adzuki Beans Mustard-Roasted Adzuki Beans Classic No-Onion Kidney Bean Curry Classic Kidney Bean Curry with Onions Kashmiri Small Red Beans Punjabi Red Beans with Mango Pickle Masala Black Beans in Traditional Curry Sauce Curried Black-Eyed Peas Black-Eyed Peas in Yogurt Curry Small White Beans with Indian Spices Spicy Soybeans in Yogurt SauceWHOLE CHICKPEA DISHES Chickpeas with Ginger, Garlic, and Chaat Masala Spicy Chickpeas with Pomegranate Seeds Pickle-Flavored Chickpeas Chickpeas with Spinach and Potato Wedges Chickpeas in Traditional Curry Sauce Chutney Chickpeas with Tamarind Canister Chickpeas (or Dried Yellow Peas) Fresh Green Chickpeas with Lentil Nuggets Black Chickpeas with Sizzling Ginger and Cumin Seeds Black Chickpeas with Chickpea MasalaFrom "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

TOOR DAL (SPLIT YELLOW PIGEON PEAS)

Steps:

• Prepare the dal: Soak the pigeon peas in a large bowl of warm water for about 1 hour. (They will have swelled a little.) Thoroughly rinse the soaked pigeon peas with fresh water, then tip the drained pigeon peas into a pot.
• Add tomatoes, turmeric, salt and 5 cups water, and bring to a boil over high. Reduce the heat to medium and simmer until very tender, 25 to 30 minutes.
• Use an immersion blender to purée some of the dal, leaving some intact and getting some very smooth, or whisk vigorously to break up some of the soft dal. Stir in the peanuts and continue to simmer, stirring occasionally, until the dal is very tender, about 30 minutes. Taste and adjust with salt. If the dal has become too thick for your liking, stir in a splash of water.
• Prepare the tempering: In a small saucepan over medium heat, warm the ghee. When hot, carefully add all of the tempering ingredients (the mustard seeds will sputter!) and swirl the pan until you can smell all the toasted spices, about 30 seconds. Pour everything over the hot dal.

SPLIT-PEA CRISPS

Steps:

• Soak dried yellow split peas in 3 cups water for 4 1/2 hours. Drain and pat dry. Over medium-high heat, coat a large skillet with oil. Add half the peas; cook, stirring frequently, until golden brown and crunchy, 6 to 10 minutes. Season with salt. Repeat with remaining peas.

CRISPY SPLIT PIGEON PEA CAKE

Steps:

• 1. Soak the dal in the water about 1hour or longer. Transfer the dal and water to a small, nonstick saucepan, add the salt and turmeric, and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until all water is absorbed.2. Reduce the heat further and drizzle 2 tablespoons oil into the dal along the circumference of the pan. Cover and allow the dal to develop a thin crust at the bottom (do not stir), 30 to 40 minutes. With a rubber spatula lightly dislodge the edges, then invert the cake onto a serving platter.3. Heat the remaining 1 tablespoon oil in a small nonstick saucepan. Add the red chili peppers and mustard seeds they should splutter upon contact with the hot oil, so cover the pan and reduce the heat until the spluttering subsides. Add the asafoetida and curry leaves, stir a few seconds, then pour everything over the dal as a garnish. Serve.VARIATION: For added flavor, mix finely chopped ginger, garlic, or cilantro into the dal in Step 1, while it cooks.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.