A simple lentil curry that we ate with a side of Kebabs or Fried Fish and rice. I like to eat it as a soup.
Recipe: Daar nu Saag
Also known as: Dar jo Saag/Split Yellow Pea Curry
- 1 cup split yellow peas (soaked overnight)*
- 1 large onions, grated or pureed
- 2 tomatoes, grated or pureed
- 2 green chillies (or to taste)
- 1 Tbsp tomato puree, heaped
- 1 Tbsp garlic paste
- 1/4 tsp cumin seeds (jeeru seeds)
- 2-3 cinnamon sticks
- 2 black peppers
- 1/2 tsp cumin powder
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder (optional)
- 3 Tbsp vegetable oil
- 1/2 tsp salt (or to taste)
- 2 Tbsp lemon juice (or to taste)
- hot water, as needed
- 1 potato, peeled and cut into large chunks
- 1/4 lb of pre-cooked shredded beef/mutton
*Soaking nuts/grains/seeds assists in eliminating or minimizing the naturally occurring nutritional inhibitors and toxic substances. It also enables the food to be digested more easily.
- Boil the peas in some water with a tablespoon of oil and some salt. Skim off any scum that rises to the top so that it does not overflow the pot.
- Once the peas are soft to touch, drain the water.
- Put the peas in a blender with 1/2 to 1 cup of hot water and puree till smooth.
- In a pot, heat the oil. Add the green chillies, cinnamon sticks, cumin seeds and black pepper and fry for 30 seconds.
- Add the grated onion and fry till slightly brown.
- Add the tomatoes. Stir for a bit and add 1/4 cup of hot water. Add the garlic and tomato pastes.
- Add the turmeric, cumin powder, salt and red chillies.
- Let the mixture fry on medium-high heat till the oil separates from the tomato mix.
- Add the pureed lentils.
- Add 3-4 cups of hot water (or as much as you need) and mix well. Lower the heat. If adding potatoes/meat, add them now.
- Let it come to a slow boil and continue to boil for 15-20 minutes to allow the flavors to develop and cook the potatoes (if using).
- Add lemon juice.
The consistency of the curry should be like a soup, not a paste, so add water accordingly. I’ve been told the best flavor comes out if you re-boil the curry after it has cooled down, so it is best to make in the morning for dinner time or even the day before. This recipe makes a big batch, any left-overs can be frozen and reconstituted with water.