20 June 2014

Gawar Phali Dal

A South Indian take on dal using Gawar Phali or Cluster beans.


Ingredients :

Tender Cluster Beans - 250 gms (Cut into 1/2 inch long pieces)
Arahar Dal (Split pigeon peas) - 1/4 cup
Chana Dal - 1/4 cup
Tamarind - pea-size (Juice extracted)
Salt to taste

To roast and grind :
Oil - 1/2 tsp
Dhaniya seeds - 2 tsps
Dry Red chilies - 2
Chana Dal - 1 tsp
Urad Dal - 3/4 tsp
Hing - a pinch
Grated coconut - 1 tbsp

Tempering :
Oil - 1/2 tsp
Mustard Seeds - 1/2 tsp
Urad dal - 1/2 tsp
Curry Leaves

Method : 

1. To prepare the masala, heat 1/2 tsp oil in a pan and add red chilies, followed by dhaniya seeds. Saute for a bit. Now add the rest of the ingredients and fry for about a minute. Cool and grind to a paste (using little water) in a mixer.

2. Pressure cook Arahar dal till soft. Pressure cook chana dal separately up to 1 whistle. The reason being, we want the chana dal to be only partially cooked.

3. Heat 1/2 cup water in a saucepan and add the cluster beans. Cook till tender. Preserve the water.

4. Add the tamarind extract and salt to the beans, cook till it comes to a boil.

5. Now add the ground masala paste and mix well. Cook for about 2-3 minutes.

6. Add the arahar dal and stir well so it becomes a homogeneous mixture. Finally add the chana dal and mix lightly. Let cook for 5 minutes and remove.

7. Prepare the tempering by heating 1/2 tsp oil, adding the mustard seeds, urad dal and curry leaves. Pour over the dal. Serve hot with rice or chapatis.


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