Arahar Dal with Green Beans and Tamarind

Yellow Split Peas with Tamarind

Yellow split peas, also known as arahar dal in Bengali and toor dal in Hindi, generally has a bland taste so I like to introduce the sweet and sour taste of tamarind paste to excite our taste buds. Add a dash of dried, red pepper flakes and some vegetables for an unforgettable lentil dish.

Cooking it under pressure produces a thick and creamy dal with the added bonus of cooking in under 15 minutes. So here is a quick and hearty side dish that goes well with both steamed rice and chapatis.

Ingredients

1 cup arahar/toor/yellow split peas

4 Tbsp. vegetable oil

1/4 tsp. nigella/kalonji seeds

2 green chilies, minced

1/2 lb. cut green beans

1/2 tsp. dried, red chili flakes

1 Tbsp. tamarind paste

1 Tbsp. green mango powder/amchur

salt and sugar to taste

Directions

1. Wash, drain and soak dal for half an hour.
2. Heat oil in pressure cooker and sputter nigella seeds and green chilies.
3. Add green beans, stir to coat with oil and fry for 3 minutes.
4. Add tamarind and mango pastes, season with salt and sugar to taste and stir-fry until oil resurfaces.
5. Add dal along with 2 cup water and chili flakes, stir well and bring to a boil.
6. Cover and bring up to pressure on high heat for 5 minutes, lower heat to medium and simmer for 10 minutes.
7. Remove from heat and allow to depressurize naturally.
8. Remove cover, adjust seasonings, stir and serve with either steamed rice or chapatis.