Recipe: Aakhi Dar nu Saag
Also known as: Split Yellow Pea Curry/Aakhi Dar jo Saag
Accompaniments: Rotli, Rice
- 1 cup yellow dar (split yellow peas), soaked in water overnight
For the curry:
- 1 medium-sized onion, grated (or puree in a food processor)
- 2-3 curry leaves (limro)
- 1 dried chili/green chili split lengthwise
- 1 clove (laving)
- 1 cinnamon stick, small (taj)
- 3/4 tsp turmeric
- 1 tsp coriander powder (dhanna)
- 1 tsp cumin powder (jeeru)
- 1/2 tsp salt (or to taste)
- 1 tsp garlic paste
- 1/4 cup crushed tomatoes or 2 fresh tomatoes, grated (or puree in a food processor)
- 1 Tbsp tomato puree
- 1 Tbsp lemon juice
- 3 Tbsp vegetable oil
- Coriander leaves, chopped
- hot water, as needed
For a variation in texture/flavor you can add either of the below, or both:
- Boiled cubed potatoes
- 1/4 of a green pepper, cubed
- After soaking the split yellow peas, drain them and boil them till just tender. After they are cooked, drain the water.
- In a separate pot, heat the oil. Add the red/green chili if using. Add clove and cinnamon. Add the curry leaves and then add the onions and cook till slightly brown.
- Add the green pepper cubes if using.
- Add the tomatoes, tomato puree and garlic. Cook the tomatoes down till the oil separates and the tomato mixture is thicker.
- Add cumin & coriander powder, chili powder, salt, turmeric. Stir, and taste check for salt/chili. Cook for a minute or two.
- Add the drained cooked yellow peas to the tomato mixture. Add 3/4 cup hot water while gently stirring to coat all the peas. Cook for a couple of minutes on low heat. If you are adding cooked potatoes, add them now. Add lemon juice.
- If you like some more gravy, add some hot water and let the curry cook for a few more minutes.
- Before serving add the fresh coriander.
To ensure lentils are not tough, never add cold water to the cooked yellow lentils.