Vina says: This recipe could not be simpler! Healthy and packed with flavour and protein, this is a dish for tired (and overworked) parents – and children love it. In fact, I prepared a milder version of this dish for my own babies when they were toddlers. For the adults, you may enjoy this with mango pickle to enhance the flavour. It is delicious when mixed with rice. We actually call this dish ‘pooka-style dal’ at home, the nickname for our youngest daughter Ravina. 

Serves 4

Ingredients

• 90g dried split pigeon peas (toor dal)
• 480ml water 
• 1 tbsp oil
• 1⁄2 tsp mustard seeds
• pinch of asafoetida
• 2 dried red chillies
• 1⁄2 tsp ground turmeric
• 3⁄4 tsp chilli powder salt, to taste
• 1 tbsp ghee, to finish
• rice, to serve 

Method

Wash the split pigeon peas under cold, running water until the water runs clear. Place the rinsed pigeon peas in a pressure cooker along with the water (see notes if not using a pressure cooker). Secure the lid and cook under full pressure for 20 minutes. Lower the heat and simmer for another 10 minutes. Allow the pressure cooker to decompress before safely removing the lid. Set aside.

Heat the oil in a medium-sized pan and add the mustard seeds. Once the seeds begin to crackle, add the asafoetida, whole dried chillies and the cooked dal, along with the ground turmeric, chilli powder and salt. Cook over a low heat for 3–4 minutes, adjusting the consistency with 60ml of water if necessary.

Top with the ghee and serve with rice.

Notes

If not using a pressure cooker, place the rinsed peas in a deep saucepan and cover with 1.4 litres of hot water. Leave to soak for 4 hours. Bring the peas and soaking water to the boil, skimming off froth as needed. Cover and cook over a medium heat for 1½ hours until the peas are very mushy.

Vina says: One of my sisters taught me how to make this Gujarati dish, and this is my version. Traditionally served at events such as weddings and baby showers, I am taken back to all those wonderful celebrations whenever I serve it.

If not using a pressure cooker, place the rinsed peas in a deep saucepan and cover with 1.4 litres of hot water. Leave to soak for 4 hours. Bring the peas and soaking water to the boil, skimming off froth as needed. Cover and cook over a medium heat for 11⁄2 hours until the peas are very mushy. 

Serves 4

Ingredients

• 60g dried split pigeon peas (toor dal)
• 85g chopped tomatoes
• 3 tbsp grated jaggery (gur)
• 2 ½ tsp fresh lime juice
• 1⁄2 tsp ground turmeric
• 1 ½ tsp coriander-cumin powder
• 3⁄4 tsp salt, or to taste

For the seasoning

• 2 tbsp oil
• 1 tsp mustard seeds
• pinch of asafoetida
• 1 ½ tsp Kashmiri chilli powder
• 1 tsp Pickle Masala
• 3 tbsp chopped coriander 
• dried chillies, to garnish (optional) rice or Roti, to serve 

Method

Heat a dry heavy-bottomed frying pan or skillet over a low heat. Add the cumin seeds and roast for 3–5 minutes. Turn the heat off and set aside to cool completely. Grind both coriander and cumin seeds in a blender until they become a smooth powder. Coriander-cumin powder can be stored in an airtight container for up to 3 months.

Wash the pigeon peas under cold, running water three times. Place the rinsed peas in a pressure cooker along with 700ml/24fl oz/3 cups water. Secure the lid and cook under full pressure for 20–25 minutes. Allow the pressure cooker to decompress before safely removing the lid. Allow the mixture to cool slightly before blending to a mushy and smooth mixture and whisking well.

Transfer the cooked dal into a deep saucepan, add the tomatoes, jaggery, lime juice, ground turmeric, coriander-cumin powder, salt and 125ml/4fl oz/1⁄2 cup water. Mix well and bring to the boil, then reduce the heat to medium and simmer for 8 minutes, stirring regularly.

For the seasoning, heat the oil in a small frying pan or skillet and add the mustard seeds. Once they begin to crackle, add the asafoetida. Cook for 2 seconds and add the chilli powder, then immediately pour the seasoning over the dal.

Stir the pickle masala and chopped coriander into the dal and cook for 3–4 minutes over a low heat. Add a little water, if needed, to loosen.

Garnish with dried chillies, if using, and serve with rice or roti.

Notes

Adding chilli powder to the hot oil just gives some red colour to the dal, but you need to work quickly before the chilli powder turns black in the hot oil. 

Vina says: The idea for this recipe originally came from a Punjabi friend, but I’ve adapted it over the years. Firstly, the addition of homemade garlic paste turns a good recipe into a great recipe. The second alteration was a result of my son Aamir’s intervention one night, turning a great recipe into a genius one! Trying to steer clear of the greasy, restaurant-style rich dal (which is made with plenty of butter), my son suggested we omit the butter and instead stir through some cream at the end and cook it a little longer: perfection!

Serves 4

Ingredients

• 130g whole dried lentils (masoor) – brown are a good option
• 1.4 litres of water
• 3 tomatoes, roughly chopped
• 1 tsp garlic paste
• 1 tsp salt, plus extra to taste
• 2 tbsp oil
• 3⁄4 tsp cumin seeds
• 60g chopped onion
• 1 tsp ginger paste
• 11⁄2 tsp green chilli paste
• 1⁄4 tsp ground turmeric
• 1 tsp coriander-cumin powder
• 1⁄2 tsp garam masala
• 1⁄2 tsp chilli powder
• 4–5 tbsp double (heavy) cream
• 10g chopped coriander
• rice or pooris, to serve 

Method

Rinse the lentils, place them in a deep saucepan and cover with the water. Leave to soak for 2 hours. Bring the lentils and soaking water to the boil, then partially cover with a lid and cook over a medium heat for 30 minutes. Add the chopped tomatoes, garlic paste and salt, cover and cook for another 20–25 minutes until the lentils are tender.

At the same time, heat the oil in a separate pan over a medium heat and add the cumin seeds. Once they begin to crackle, add the onion and cook for 10 minutes over a low heat. Add the ginger paste, green chilli paste, ground turmeric, coriander-cumin powder, garam masala, chilli powder and salt to taste. Mix well and cook for another 3–4 minutes, stirring regularly. Pour the onion seasoning into the pan of lentils and cook for 10–12 minutes. Add 125ml cup water, if needed, to achieve a thick soup consistency. Stir in the cream and coriander. Cook for another 3–5 minutes, then serve.

Transfer to a serving bowl and serve with rice or pooris.