Follow these steps for perfect results
Coriander Leaves
chopped
Salt
to taste
Garlic
Fresh Green Toor Dal (Pigeon Pea)
Mustard Seeds
Green Chillies
chopped
Sunflower Oil
Butter
unsalted
Heat oil in a pressure cooker.
Add mustard seeds and let them crackle.
Add chopped green chillies and stir.
Add green pigeon peas and stir for a couple of minutes.
Add water to cover 3/4th of the pigeon peas.
Pressure cook for one whistle. Let cool and open the lid.
Add salt, chopped coriander, and garlic cloves.
Pressure cook again for one whistle. Let cool and open the lid.
Switch on the flame, add butter, and stir.
Allow the water to evaporate completely and switch off the flame.
Serve hot with roti or steamed rice.
Expert advice for the best results
Adjust the amount of green chilies to your spice preference.
For a richer flavor, use ghee instead of butter.
Everything you need to know before you start
15 mins
Can be made 1-2 days in advance.
Serve in a bowl, garnished with a sprig of fresh coriander.
Serve with roti, rice, or as a side dish.
Cooling and complements the spices.
Discover the story behind this recipe
Traditional dish often made during festivals and special occasions.
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