Kathiyawadi Toor Dal / Pigeon Pea Dal is a made with split pigeon pea (toor dal). The dal is tempered with whole spices such as cloves, cinnamon, pepper corn, star anise. Jaggery, tomato and lemon juice balances sweet and sour taste of the dal. Peanuts are added to get the crunch in dal. The dal is cooked for everyday meal in a kathiyawadi household and served with steaming rice, roti , subji, salad and butter milk (chaas) for a complete meal. The dal is vegan and asafoetida can be skipped to make it glutenfree.
My sister (Pravina Bhalodiya) makes this delicious and amazing dal. She is from Aliabada (Jamnagar in Saurrashtra). Everyone at our home is fond of her dal. I have learnt from her this recipe. The unique flavor of the star anise uplifts the taste of the dal. The dal tastes well when it is rightly balanced with sweet and sour taste. The dal looks colorful with yellow, green and red color.
Enjoy this dal with steaming rice and roti. It is so delicious that it can be enjoyed plain as soup. This dal is usually served in kathiyawadi village weddings.
Kathiyawadi Toor Dal / Pigeon Pea Dal
- 1 cup toor dal arhal dal, split pigeon pea, washed and soaked for 2-3 hour and pressure cooked for 4-5 whistles. Blend the toor dal with hand whisk of hand blender.
- 2 tbsp oil
- 1 star anise baadiya,
- 1 cinnammon stick
- 4 cloves
- 5 pepper corn
- 10 curry leaves
- 1 dry red chili
- 1/4 tsp asafoetida
- 2 tbsp peanut
- 1 green chili chopped, I have not added as my son was eating the dal and he could not eat spicy dal
- 1 inch ginger grated
- 1 tomato finely chopped
- 1/2 tsp turmeric powder haldi
- 1 tsp coriander cumin powder dhania jeera powder
- 1 tbsp jaggery grated
- 1/2 tbsp lemon juice
- 2 tbsp coriander washed and finely chopped
- salt as per taste
- 2 cup water or as needed to adjust consistency of dal
- Heat oil in a pan. When the oil is heated add whole spices such as star anise, cloves, cinnamon and pepper corn. Add mustard seeds, cumin seeds, asafoetida, dry red chili and curry leaves.
- Add peanuts and turmeric powder and saute the tempering well.
- Add chopped tomatoes and add chopped green chilies (I have not added as my son prefers less spicy dal) . Mix well.
- Add coriander cumin seed powder and grated ginger. Mix and toss well till the tomatoes soften.
- Add the cooked and blended toor dal.
- Add salt as per taste and jaggery. Mix well.
- Put the dal to boil till the jaggery is melted. Boil for 3-4 minutes.
- Add chopped coriander and mix well. Simmer for couple of minutes. Stir in lemon juice and mix well.
- Remove the dal in a serving bowl and garnish with coriander. Serve the dal hot with steamed rice, roti, subji, salad, and butter milk (chaas)