Turi dana ni amti (Fresh pigeon pea sour curry)
A rustic spicy slow cooked dal recipe made of fresh pigeon peas.
Ingredients
For pigeon pea thecha
- 1/2 cup Pigeon peas shelled
- 1/2 tbsp Oil
- 1/2 tsp Cumin seeds
- 4 nos Garlic cloves
- 3 nos green chillies spicy variety (lavangi)
- to taste salt
For pigeon pea amti
- 1.5 cup Pigeon peas shelled
- 1 tbsp Oil 1 tbsp is used for sauteing before crushing.
- 5 nos Garlic cloves
- 5 nos Green chillies Spicy variety (lavangi)
- 4 tbsp Oil
- 1 tsp Cumin seeds
- 1 pinch Asafoetida
- 1 no Onion about 60 gms chopped
- 1/2 tbsp Ginger garlic paste
- 1.5 tbsp Coriander-cumin powder
- 1 tsp Red chilli powder
- 1/4 tsp Turmeric powder
- 4 cups Hot water
- to taste Salt
- 1/4 tsp Garam masala powder
- 2 tbsp Coriander leaves
- 1 tsp Lemon juice
Instructions
For pigeon pea thecha
- Heat oil in a kadhai.
- Add all other ingredients together and sauté on medium flame till slightly charred. Except salt.
- Cool and Grind coarsely with salt.
For pigeon pea amti
- Heat a tbsp of oil in a kadhai. And sauté pigeon peas, garlic and chillies as we did for thecha. Don't use cumin seeds this time.
- Sauté on medium flame till slightly charred , cool and grind. Don't add salt.
- Heat 4 tbsp oil in a kadhai. Fry cumin seeds, asafoetida. Add chopped onion and sauté on medium flame till translucent.
- Add the turi dana (pigeon pea) mix. Sauté slightly.
- Now add all the powdered masalas, except garam masala. Sauté stirring occasionally till oil separates. Meanwhile keep water to heat.
- Add simmering hot water and salt. Lower the flame to low and allow it to simmer till the flavors from spices and dal coalesce together. And oil starts to float on top. About 15-20 mins.
- Finish with coriander leaves, garam masala and lemon juice
Notes
The thecha recipe is additional and is not accounted in the total time. It takes about 15 minutes.