94. Pigeonpea Lentil Using Tamarind🔗

1. Boil the water in a lead coated vessel. Add the dal,turmeric powder,ghee to the boiling water and close it with a lid.

2. Fry the red chilly in gingely oil and keep it aside. Separately fry pepper,coriander seed,cumin seed,cinnamon and grated copra in ghee. Then using water grind these items into a fine paste(butter consistency) along with red chilly.

3. Mix this fine paste in little water and add it to the dal after it has completely cooked. Also add ghee(1 palam) to the dal and mix it. 4. Then mix the water and tamarind together in a lead coated vessel to get the juice extract and remove the seeds and residue. Add the tamarind juice to the dal which is cooking.

5. Then add the salt also to the dal. Mash the dal using a brass ladle and after 5 minutes we should check the dal whether it is watery or solid like by lifting it and pouring into the vessel.

6. If it is watery separately mix water with raw rice flour and add it to the dal by stirring it immediately. If we did not stir it immediately it may get burnt or lumps will be formed. Adding the rice flour with water is not necessary if the dal is thick like consistency.

7. Using ghee,mustard seed,red chilly,curry leaves temper it as prescribed in the 22nd recipe and add it to the dal.

8. Mix the asafoetida in half palam water and dissolve it. Then add it to the dal and mix it nicely and serve.

9. People who don't like cinnamon can avoid it and use.

1. Boil the water in a lead coated vessel. Add the dal,turmeric powder,ghee and close it with a lid.

2. When the dal has ¾th cooked add the ridge gourd which has been cut into pieces after removing the outer skin.

3. Mash it with a brass ladle after the dal has been completely cooked.

4. Cut the green chillies into pieces and fry them in little ghee and add it to the dal along with salt.

5. If the dal is too watery add raw rice flour to the dal and stir it and take it out from the fire immediately.

6. Temper using ghee,chilly,urad dal as prescribed in the 22nd recipe and mix it to the dal.

7. Dissolve the asafoetida in water and add it to the dal.

8. Select big size juicy lemon and squeeze the juice by discarding the seeds. Mix this juice to the dal at the time of serving.

1. Boil the water in a lead coated vessel.

2. Add toor dal,turmeric powder and ghee one by one to the boiling water,mix it and close it with a lid.

3. Remove the outer skin of the ridge gourd and cut into pieces. Add it to the dal when the dal has 3/4th cooked and again close it with a lid.

4. Fry chilly,coriander seed,pepper,cumin seed,fenugreek seed,cinnamon and grated copra separately in ghee and grind it to a fine paste using water.

5. Mix this paste with little water and add it to the dal after it is completely cooked.

6. Mix water and tamarind and extract the juice by removing the seed and residue. Add this tamarind juice along with salt to the dal and mash it. 7. After 5 minutes if the dal is too watery add raw rice flour and mix it immediately and remove it from the fire.

8. Do the tempering using ghee,black gram,red chilly as prescribed in the 22nd recipe and add it to the dal.

9. Dissolve asafoetida in water and add this also to the dal and serve.

10. As mentioned earlier people who don't like cinnamon can avoid it and use.

1. Boil the water in a vessel. Add pigeonpea,ghee,turmeric powder to the boiling water and close it with a lid. 2. When the dal is 3/4th cooked add the ridge gourd by removing the outer skin and cutting into pieces. Again close with a lid.

3. Fry pepper,black gram,grated copra separately in ghee and grind it into a fine paste using water. Mix ⅛ padi water with the grinded paste and add it when both the dal and the vegetable gets completely cooked. Then add salt.

4. Temper using ghee,red chilly,mustard seed,black gram as prescribed in the 22nd recipe and add it the cooked dal.

5. Dissolve the asafoetida in water and add this also to the dal and serve.

We can prepare this recipe as we did in earlier dal with ridge gourd. We can either prepare it by removing the outer skin or in some of the vegetables we can cook it along with the outer skin and seeds.

People who wants to add onion with dal,they have to add when the dal is half cooked. We have to remove the thick outer skin,edge and the bottom part of the onion and cut into fine pieces. Then fry it in little ghee or gingely oil and add it to the dal. Then we have to add turmeric powder,salt and tempering necessary for onion and dal. Some people add it without frying. But frying the onion is essential. If we want to cook ½ padi pigeonpea then we have to add 5 palam of onion. If we want to add onion while cooking dal with vegetables ,we have to add it along with dal and vegetables.