📝 About This Recipe
Inspired by the soul-warming 'Chokha' of North India and the comforting 'Dal Bharta' of Bengal, this Spiced Pigeon Pea Mash is a masterclass in texture and aromatic layering. Creamy, protein-packed yellow pigeon peas are simmered until tender, then hand-mashed and folded with pungent mustard oil, charred aromatics, and a vibrant tempering of cumin and chilies. It is a humble yet sophisticated dish that celebrates the earthy, nutty profile of the pulse, offering a smoky finish that lingers beautifully on the palate.
🥗 Ingredients
The Pulse Base
- 1 cup Split Pigeon Peas (Toor/Arhar Dal) (rinsed until water runs clear and soaked for 30 minutes)
- 2.5 cups Water
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Sea Salt (adjust to taste)
The Mash Aromatics
- 1/2 cup Red Onion (very finely minced)
- 1 inch Ginger (grated into a paste)
- 2 pieces Green Chilies (Thai bird's eye, finely chopped)
- 1 tablespoon Raw Mustard Oil (for authentic pungent flavor; substitute with EVOO if preferred)
- 1/4 cup Fresh Cilantro (finely chopped leaves and tender stems)
- 1 tablespoon Lemon Juice (freshly squeezed)
The Tadka (Tempering Oil)
- 2 tablespoons Ghee (substitute with neutral oil for vegan version)
- 1 teaspoon Cumin Seeds
- 2 pieces Dried Red Chilies (broken in half)
- 3 pieces Garlic Cloves (sliced into thin chips)
- 1/8 teaspoon Asafoetida (Hing) (optional, for digestive benefits and umami)
- 1/2 teaspoon Kashmiri Red Chili Powder (for a vibrant red color without intense heat)
👨🍳 Instructions
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1
Drain the soaked pigeon peas and place them in a heavy-bottomed pot or a pressure cooker. Add the 2.5 cups of water, turmeric, and salt.
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2
If using a pressure cooker, cook for 3-4 whistles until the peas are very soft. If using a stovetop pot, bring to a boil, then simmer covered for 30-35 minutes until the peas can be easily smashed between two fingers.
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3
Once cooked, drain any excess water remaining in the pot, but reserve about 1/4 cup of the starchy liquid just in case the mash becomes too dry.
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4
While the peas are still hot, use a potato masher or the back of a large wooden spoon to crush them into a coarse, thick paste. You want some texture remaining, not a smooth purée.
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5
In a large mixing bowl, combine the mashed peas with the minced red onion, grated ginger, chopped green chilies, and fresh cilantro.
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6
Drizzle the raw mustard oil over the mixture. This provides a signature 'zing' and a silky mouthfeel. Mix thoroughly to incorporate the aromatics.
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7
Fold in the lemon juice and taste for seasoning. Add more salt if necessary. The mash should be thick enough to hold its shape on a spoon.
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8
Prepare the 'Tadka' (Tempering). In a small small frying pan or tadka ladle, heat the ghee over medium heat until shimmering.
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9
Add the cumin seeds. When they begin to crackle and turn a shade darker, add the dried red chilies and sliced garlic chips.
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10
Fry the garlic until it turns a beautiful golden brown. Be careful not to burn it, as burnt garlic tastes bitter.
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11
Turn off the heat and immediately stir in the asafoetida and Kashmiri red chili powder. The residual heat will bloom the spices without scorching them.
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12
Immediately pour this sizzling, aromatic oil over the pigeon pea mash. Do not mix it in completely; leave some of the red oil swirling on top for visual appeal.
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13
Serve warm, allowing the flavors of the tempered oil to seep into the heart of the mash.
💡 Chef's Tips
Soaking the pigeon peas for at least 30 minutes ensures even cooking and better digestion. If you find mustard oil too pungent, you can heat it to its smoking point and let it cool before adding to the mash to mellow the flavor. For a smoky variation, char a whole tomato over an open flame, peel it, and mash it into the peas along with the onions. Avoid using a blender for the mash; the mechanical blades create a gluey texture rather than the desired rustic crumb.
🍽️ Serving Suggestions
Serve alongside hot, ghee-laden Baati or crusty sourdough bread for a delightful textural contrast. Pairs beautifully with a side of steamed Basmati rice and a dollop of spicy mango pickle. Accompany with a refreshing glass of salted Buttermilk (Chaas) to balance the spices. Works wonderfully as a protein-rich dip for cucumber spears and roasted carrot sticks.