that, so I turned to my slow cooker and
was pleasantly surprised to find that it
actually worked!
½ cup (96 g) dried split and skinned
pigeon peas (toor dal), cleaned and
washed
4 medium tomatoes, peeled and roughly
chopped (4 cups [640 g])
1 (1-inch [2.5-cm]) piece ginger root,
peeled and grated or minced
2 teaspoons coarse sea salt
1 teaspoon turmeric powder
1 cup (237 mL) Tamarind Juice (see
recipe on page 66)
2 tablespoons Rasam Powder (see