Tagore family’s unique pulse recipe – Pigeon Pea with Cooked Rice Starch &Onion/ Vaater Fan Diye Arhar Daal 1 large bowl of cooked rice starch/ vaater fan 50g pigeon pea/ arhar daal (washed & strained) 6 whole onions (without skin) ½ tsp turmeric powder 1 medium onion smooth paste ¼ tsp whole cumin seeds 1 dry red chili 2 green chilies 1 cinnamon stick 2 bay leaves 1 tsp ghee Salt & sugar Heat 1 tbsp white oil first Dry red chili green chilies and onion paste Keep stirring well until its colour changed into golden brown and oil spills out Add little water Pigeon peas Turmeric powder Fry just for 2-3 minutes Amount of cooked rice starch/ vaater fan Bay leaves cinnamon stick
Wait for a while Cover it on less medium flame If pulse is parboiled, add 1 tsp salt, whole onions Cover it again When it completely boiled; add 1 tsp sugar and then mix well Move and keep aside in separate bowl Now heat 1 tsp ghee in a pan If melted, add ¼ tsp whole cumin seeds for tempering Pour the pulse on it Move after few seconds This is a well nutritious food item, because pulse and cooked rice starch both have food values Serve it with steamed rice/ roti please like/share/comment & subscribe my channel
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