2 cups water
1 cup dry rice
2 cups water
1 cup dry split pigeon peas (toor dahl)
2 tablespoons oil
2 tablespoons cumin seeds
2 tablespoons small pearl tapioca (nirmahl beads)
1/2 onion, finely chopped
1/2 teaspoon garlic powder
2 tablespoons curry powder (I use 1 tablespoon Kitchen King Curry and 1 tablespoon Madras Curry)
1 teaspoon chili powder
4 small tomatoes, cut into thick wedges
sea salt, to taste
1/2 cup frozen peas (optional)
handful spinach (optional)
1. Rice: In a pot over high heat, combine water and rice; cover and bring to a boil. Reduce heat to low and cook for 20 minutes. Remove from heat and allow to stand, still covered, for 5 minutes. Remove lid and fluff with fork.
2. Pigeon Peas: In another pot over high heat, combine the water and peas. Cover with a lid slightly ajar, so the pot isn't covered completely. (You might end up adding a little more water half through after the water has evaporated out. You want it slightly mushy.)
3. To a pan over high heat, add oil. When the oil is hot (seeds will sizzle), add the cumin seeds and tapioca. Cook for 1 minute, or until the seeds stop sizzling. Add the onion and garlic powder; stir to thoroughly combine. Cover and cook until the onions are translucent.
4. Stir in curry and chili powder, then stir in tomatoes and salt until a paste forms. Reduce heat to simmer and cook until warm throughout, stirring occasionally. Add pigeon peas and cook for another couple of minutes.
5. Stir in peas and spinach; continue cooking until the mixture is thoroughly heated. Serve over rice.
Source of recipe: Got it from an Indian named Dheeraj near Bombay. He was here in SD for a job through his company. One night I came home and smelled something fabulous, and that hooked me. He told me his mother taught him this so he could feed himself while he was here.