Toor Dal (Easy Indian Recipe)
Toor dal is split pigeon peas, which resembles the yellow split peas a lot but a lot smaller. Dal or lentil curry is a staple of Indian cuisine and can be easily made vegan if don’t use ghee or any dairy products. Toor Dal is an extremely delicious dal dish, because of its tangy taste and the seasoning of typical Indian spices including asafoetida. The tomatoes and coriander give this dal a real freshness.
200 g Toor dal
1 onion, finely chopped
1 tomato, finely diced
5 garlic cloves, finely chopped
3 cm fresh ginger, finely chopped
1 green chili, chopped
2 tbs neutral oil
½ tsp turmeric powder (haldi)
1 tsp coriander powder (dhania powder)
1 tsp mustard seeds (rai)
1 tsp cumin seeds (jeera)
1 bay leaf (tej patta)
1 whole red chili (Kashmiri or guntur)
½ tsp red chili powder
½ tsp coriander powder
1 pn of asafoetida (hing)
1 tbs dried fenugreek (kasuri methi)
Fresh coriander leaves, chopped
Salt to taste
Soak toor dal in water for about 20 minutes. Boil dal in 500 ml water with 2 cloves garlic, turmeric powder, ½ tsp coriander powder and 1 tsp salt for about 15 minutes. When dal is completely boiled, pour in some water and mash the lentils with a blender. Set aside.
Now heat oil in a pan and add mustard seeds and cumin seeds. Stir fry until the seeds pop up. Add bay leaf and whole dried red chili. Stir fry for a few seconds on low heat.
Next add onion, green chili, 3 cloves of garlic and ginger. Saute for 3 minutes. Now add tomato and mix well. Add red chili powder, asafoetida and remaining coriander powder. Stir fry for 2 minutes on low heat.
Pour in 250 ml water and season with salt. Simmer for 3-4 more minutes. Add pre-cooked lentis. Stir well and shut down heat. Add dried fenugreek and fresh coriander leaves. Transfer to serving bowls and serve with Rice or Roti.
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