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.
Preparation Time: 10 min
Cooking Time: 15 min
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
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.