Pigeon Pea Gravy / Whole Toor Gravy

Pigeon Eye Pea Gravy (Whole Toor/Arhar Gravy)
We all have toor dal, some of us, almost daily, and Indian meals are incomplete without Daal. This gravy is a
healthy, tasty and an interesting twist to the humble Toor/Tuvar/Arhar Daal. A lot of health advocates mention that whole pulses are better than lentils. Since the lentils available in the market are all polished so fine, that most of the nutrition is lost.
SO this is a recipe to try, when you want to add taste to your meal, with totally Indian ingredients!
This gravy is very simple to make and no exotic ingredients have been used hre.

This dish is also staple in Gujarat, where it is paierd with wholesome Jowar Rotis or Rice Rotis that make up a complete meal. Depending on which part of India or the world you are located, you may have to check up with the local grocer for the pigeon eyed peas. In India alteast, any gujarati grocer would happily source it for you. This may not be available in any supermarket, though you may try. I believe this is because most of the
supermarkets stock the high selling items and Toor dal surely has higher demand as compared to its humble whole grain.

The whole grain is available in two variants - red and light coffee coloured.

In this particular preparation, I used the red variety. 

The whole Toor, when cooked, as an innate, unmissable flavour, hence does not need any spices.

Simple to cook, and finger-licking good!
Here's the recipe

What goes in: 

Whole Toor/Arhar/Pigeon Peas - 1 1/4 cup - soaked overnight and cooked until tender ( upto about 5-6 whistles) 
Onions - 3 Nos, thinly sliced vertically
Oil - 2 Tbsp
Cumin - 1 1/2 tsp 
Salt - to taste
Turmeric - 1/2 tsp 
Chilli Powder - 4 tsp - adjust to taste
Ginger - 1 tsp, grated
Asafoetida - a pinch
Curry leaves - 8-10
Corainder for the garnish 

How you make it: 

1.  Pressure cook the Toor with some salt until tender. Do not drain the water used for cooking. this can be used. 
2. Heat oil in a skillet, and add the cumin, asafoetida, ginger. Add the curry leaves.
3. Add the onions, a bit of salt, and sauté well till onions are translucent.
4. Add the turmeric and chilli powder, salt. 
5. Mix in the cooked toor along with the water and let this boil well for about 15 minutes. You may adjust the consistency of the gravy as you wish. 
6. And the gravy is ready! Serve Hot with finely chopped corainder.
7. This is best had with Jowar Rotis, and its the staple gujarati combination too. Chapathis/Rice also are a fine combination, if Jowar Rotis are not what you prefer. 

Enjoy! 


Note: 

• Nothing can go wrong in this recipe. 
• The Asafoetida and the Ginger help counter the bloating properties of Toor/Arhar. Make sure you add them. 
• You may add 1 tsp of tamarind paste if you wish to have a more tangy flavour. 

Hot and Sour Soup

Who doesn't like the tangy Indianised Chinese hot and Sour Soup that is so popular? 

I still doubt if the Chinese ever prepare that variation, but I am sure every Indo-chinese food loving loves this spicy sour soup! 
I prepare it with a mix of veggies (popular in the indo-chinese food), and in goes a good quantity of the spice lending humble garlic, ginger and chilli.
It is simple to make, and filling in itself. It can make up for a meal ( for the weight-watchers) or can be followed by sumptuous Chinese Fried Rice. (The recipe shall follow) 

What goes in: 

Finely Shredded cabbage 1/4 cup
Finely shredded cabbage 1/4 cup
Shredded capsicum - half of the capsicum
finely chopped garlic - 1 tsp 
Finely chopped green chilli - 1 tsp 
Finely chopped / grated garlic - 1 tsp 
Salt to taste
Oil/Butter - 1 tsp 
Corn flour - 2-3 tbsp 
Soya Sauce - 2 tbsp
Water or vegetable stock - 4 cups
Vinegar - 1 tsp 


How you make it: 

1. Take a big pan and heat the oil/butter.
   
2. Add the Chilles, garlic and ginger. Saute it for a bit, watch that the garlic doesn't brown. (Browned garlic lends a different flavour, which is quite indian) 
   
3. Put in the shredded vegetables and add some salt. This will moisten the veggies and they'll start to cook. You do not want to overcook them, soup is always better wit crunchy veggies. 
   
4. After about 5 minutes of sauteeing, add water and bring to a boil. You can add as much water, as the number of soup takers. this means you will have to adjust the veggies. 
5. Add the soya sauce, and then add salt. Soya sauce contains some salt, so you would want to taste first and then add the salt. 
6. Bring to a good boil. 
7. Take a small bowl and mix cornflour with 3-4 tbsp cold water. Put this mix into the boiling soup. in about a minute, you will see that the soup has thickened. Check the thickness. You may want to add more of the cornstarch to have a thicker soup. 
8. Mix in the vinegar and turn off the stove.
9. And the hot and sour is ready. Enjoy!!!

Some gyan: 

•  If you would like Clear veg soup, leave out the soya sauce and vinegar. Moderate the chilli, cut out the garlic and ginger. Add a handful of green peas, and serve with a dash of lemon and coriander. Clear Veg soup is not very spicy. 
• Vinegar/lime juice should be mixed after the soup boils and after you turn off the flame.