Bethica's Kitchen Flavours: Tuvar Dal with Coriander Stalks

There is absolutely no need to throw away the coriander stalks / stems as they contain the most nutrients. Make this delicious Tuvar dal (Pigeon Pea Lentil) with it and see the difference it does to your daily dal recipe. It enhances the flavour. Relish it with steamed rice, jeera rice or plain chapatti. So check out the step by step pictorial recipe to prepare it.

1/2 cup tuvar dal (Pigeon pea lentil)
3/4 cup coriander stalks, chopped
2 tbsp. oil
1/2 tsp. cumin seeds
1/4 tsp. asafoetida
1 onion, chopped
1 tsp. ginger-garlic paste
1 tsp. tomato paste
1 tbsp. coriander powder
1 tsp. cumin powder
1/2 tsp. garam masala powder
1/2 tsp. turmeric powder
salt to taste
1 tsp. red chili powder
1 tsp. lime juice
2-3 tbsp. coriander leaves, chopped (save some for garnishing)

Pressure cook the dal and the chopped coriander stalks in 1 & 1/2 cups water for 4-5 whistle. Whisk and keep aside.

Heat oil in a pan and temper with cumin seeds. Sauté for a few seconds. Then add the onion and the asafoetida. Fry till light brown.

Now add the ginger-garlic paste, tomato paste and all the powdered spices mixed with 1/4 cup water. Sauté on a medium flame till the oil separates.

Add the boiled dal and mix well. Simmer for 2-3 minutes. Add lime juice and coriander leaves. Serve with rice or chapattis.