Daar nu Saag (Pureed Split Yellow Pea Curry)

Dar nu Saag

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

Categories: Main Dishes; lentils, Soups

Accompaniments: Plain rice/Spiced Rice/Parothas

Servings: 5-6

Ingredients:

  • 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

Optional ingredients:

  • 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.

Directions:

  • 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.

Enjoy!

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