Brown Rice with Toor Dal (Split Pigeon Pea)

Brown Rice with Split Pigeon Pea

Brown Rice with Toor Dal myfavouritepastime.comSo my son is visiting and he’s a herbivore and I’m a carnivore. I am running out of vegetarian dish ideas so I decided to simplify life and cook split dried pigeon peas together with brown rice. I substituted 1 cup water with coconut milk and added a good kick of chilli. It tasted really nice, with some Tomato Salad with Fresh Herbs on the side.

Toor dal is also known as pigeon peas. The worlds largest producers are India, East Africa and Central America. They can be eaten green, dried (and split) or ground into flour. They are also available in cans.

Common names for pigeon peas: Toor Dal, Congo peas, Pois cajanor or pois d’Angole (French) or red gram, Gungo pea

Brown Rice with Toor Dal myfavouritepastime.com

This is what split pigeon peas (Cajanus cajun) look like. Please do not confuse with split chickpea (Cicer arietinum) or split yellow pea (Pisum sativum)

Brown Rice with Toor DalHeat the oil or ghee in a pan. Fry the onions, garlic, ginger and potatoes for 5-7 minutes.
Add the dal and cook stirring for 1 minute,

Brown Rice with Toor Dalthen add all the spices (cumin, paprika, curry powder and chilli flakes. Cook stirring for 1 minute,

Brown Rice with Toor Dal myfavouritepastime.comthen add the rice and mix thoroughly

Brown Rice with Toor Dal myfavouritepastime.comAdd the water and bring to the boil. Season with salt and reduce heat,

Brown Rice with Toor Dal myfavouritepastime.comcover and simmer for 40 minutes. Switch off the heat and leave covered for 10-15 minutes.

Brown Rice with Toor Dal myfavouritepastime.comFluff and serve as a main, with some salad, or as a side

Brown Rice with Toor Dal myfavouritepastime.com

Brown Rice with Toor Dal

Preparation time: 5 minutes , Cooking time: 40-50 minutes; Serves: 4-6

Ingredients

  • 400 g (2 cups) brown rice
  • 200g (1 cup) toor dal (split dried pigeon peas)
  • 3-4 tablespoons ghee or cooking oil
  • 1 medium onion chopped
  • 3 cloves garlic crushed
  • 1 inch root ginger grated
  • 1 small potato finely diced (optional)
  • 1 teaspoon ground cumin seeds
  • 1 teaspoon ground paprika
  • 1 teaspoon curry powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon dried chilli flakes 
  • Salt to taste
  • 1250ml (5 cups) water

Instructions

  1. Wash the rice and. drain thoroughly, set aside. Wash the toor dal (split pigeon peas) until it runs clear. Set aside.
  2. Heat the oil or ghee in a large pan or skillet.. Fry the onions, garlic, ginger and potatoes for 5-7 minutes.
  3. Add the dal and cook stirring for 1 minute, then add all the spices (cumin, paprika, curry powder and chilli flakes). Cook stirring for 1 minute, then add the rice and mix thoroughly.
  4. Add the water and bring to the boil. Season with salt and reduce heat, cover and simmer for 40 minutes.
  5. Switch off the heat and leave covered for 10-15 minutes.
  6. Fluff the rice and serve.

Points to note:

  1. You can substitute one cup water with coconut milk.

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

8 thoughts

Please join the conversation.....

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s