Pigeon Pea Paste Aka Arhar Dal Or Toovar Dal Recipe

How to Make Pigeon Pea Paste Aka Arhar Dal Or Toovar Dal

1. **Pick and Rinse:** Carefully sort through 1 cup of dried pigeon peas, removing any debris. Rinse thoroughly under cold water.
2. **Soak Overnight:** Place the rinsed peas in a large bowl, covering them with 5 inches of water. Soak for at least 8 hours, or preferably overnight.
3. **Drain and Discard:** Drain the soaking water completely and discard it.
4. **Pressure Cooker Method:** Transfer the soaked peas to a pressure cooker. Add 1/2 inch of water and a few drops of cooking oil (about 1 teaspoon) to prevent foaming.
5. **Pressure Cook:** Secure the lid and bring the pressure cooker to high pressure. Once pressure is reached, cook for 15 minutes.
6. **Natural Release:** Allow the pressure to release naturally. This usually takes around 20-30 minutes.
7. **Stovetop Method:** In a medium saucepan, combine the soaked peas with 2 inches of water. Bring to a boil over medium-high heat.
8. **Simmer Gently:** Reduce heat to low, partially cover the pan, and simmer gently for 75-90 minutes, or until the peas are completely tender.
9. **Blend to a Paste:** Once cooked (using either method), carefully transfer the peas to a blender. Add a little of the cooking liquid (reserve the rest for soup!) if needed to achieve a smooth paste. Blend until completely smooth.
10. **Store:** Transfer the paste to an airtight container and refrigerate. It will last for up to 1 week.