Ingredients:
1 cup pigeon peas, split ( arhar dal)
1/2 cup soyabean nuggets
1 medium onions
3 cloves garlic
1 inch ginger
2 -3 green chilies
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
6 -7 curry leaves (optional)
salt
2 tablespoons oil
4 red chilies, whole
1/2 teaspoon mustard seeds
lemon juice ( as required)
Directions:
Wash and soak dal for 3-4 hours.
Soak soyabean nuggets in plenty of water for 2-3 hours.
Drain off water and squeeze out water.
Re-soak in fresh water for half an hour.
Drain and then squeeze out excess water.
Now the nuggets are ready for cooking.
In the meantime, make a smooth paste of onion, tomato, garlic, green chillies and ginger.
Keep aside.
Drain the dal water and pour in 2 cups water.
Pressure cook till done.
Whisk while still hot to make a smooth puree.
Heat 1 tbsp of oil and add the prepared paste.
Fry on gentle heat till an aroma starts coming.
Add prepared soyabean nuggets and red chilli powder.
Mix well.
Add a cup of water and cook covered for 5 minutes.
Add puree of dal and cook on medium heat, stirring continuously, or 5 minutes.
Heat the remaining oil and add mustard seeds and dry chillies broken into two.
Fry till the chillies turn dark brown.
Pour on the hot dal.
Stir well.
Simmer for a few minutes and remove from heat.
Keep aside for atleast half an hour and then serve with lemon juice.
Servings: 2
Time preparation: 0 min.
Time total: 10 min.