In this post, I am going to show you how to prepare Indian Indian Dal. Buttery Pigeon Pea Dal – Mitti Handi Dal will make your life a whole lot easier. This Indian dal is not only easy to cook, but also extremely healthy. The main ingredients are yellow pigeon peas, garlic, onions, tomatoes and spices like cumin, pepper, turmeric and jalapeno. This recipe isn’t just about the taste, it’s also about the healthy ingredients.
Vegan vegetarian diet is becoming more and more popular
Global trends of demographic changes, eating habits and eating habits lead to an increased popularity of vegetarian or vegan diets. As the population increases, the amounts of animal-based foods fluctuate while those of vegetarian or vegan foods increase.
In combination with more people having to adjust their diet due to various health problems in order to give their bodies the best possible care, vegetarian or vegan foods are currently playing an important role.
It is also of increasing importance that people have the opportunity to eat vegetarian or vegan diets.
Indian dishes are usually easy to prepare, especially if you have not cooked “Indian”. Most of the time, the reason you don’t prepare an “Indian” dish is because you can’t get hold of Indian vegetables. But that’s not the problem with the mitti handi dal. To prepare a mitti handi dal, all you need is yellow peas and a few ingredients you probably already have at home.
The yellow peas are not only magical, but also healthy. They are rich in protein, folic acid, potassium and calcium, as well as vitamin A, vitamin B, vitamin B6, vitamin C, iron, omega 3 fatty acids, selenium, manganese and vanadium. The yellow peas also have a low glycemic index, are gluten-free and are therefore also aimed at people with gluten intolerance.
If you like our Indian Pigeon Pea Dal, then these simple recipes might inspire you:
- Sweet Potato Pumpkin Curry
- Nectarine tomato chutney with ginger vegan
- Chickpea Zucchini Curry
- Ayurvedic chickpea cabbage curry
- spicy vegan beetroot carrot curry
- baked sweet potatoes with beet feto topping
Buttery Pigeon Pea Dal – Mitti Handi Dal
- soup pot*
- cooking spoon*
Optional side dishes:
- 1 tbsp. unsalted butter optional if vegan
- Basmati rice and warm naan to serve
- Soak the pigeon peas for at least 30 minutes before cooking (overnight is better). Then drain well.
- Halve and deseed ONE jalapeño.
- Place the pigeon peas in a large saucepan. Add the jalapeño, turmeric, water (twice as much as peas) and bring to a boil. Simmer over medium-low heat until the peas are just tender but not falling apart. Remove the jalapeño from the pot and salt the peas.
In the meantime:
- Halve and deseed the second jalapeño. chop finely
- Peel and finely dice the onion. Likewise the garlic.
- Peel the ginger and also chop or grate it finely.
- Halve, deseed and roughly chop the tomatoes.
- Heat the vegetable oil in a high pan. Add the cumin seeds and sauté over moderate heat until fragrant, about 1 minute.
- Now add the onion, garlic, ginger and chopped jalapeño. Cook over medium heat, stirring constantly, until onion is lightly browned, about 5 minutes.
- Add the remaining turmeric along with the tomatoes and a pinch of cayenne pepper and cook over moderately low heat until the liquid has evaporated and the tomatoes are soft. This takes about 5 minutes.
- Now add the contents of the pan to the pigeon peas and simmer for about 5 minutes until the dal has thickened slightly.
- Rinse the coriander, shake dry and roughly chop.
- Season to taste with salt and cayenne pepper. Stir in butter (optional) and coriander.
- Serve over rice or with naan.