Toor Dal Recipe

Ingredients

• 1 cup toor dal (split pigeon peas)
• 3 cups water
• 1/2 tsp turmeric powder
• 1 tsp salt
• 2 tbsp ghee or oil
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 inch piece ginger, grated
• 2 green chilies, slit
• 1 large tomato, chopped
• 1/2 tsp red chili powder
• 1/2 tsp garam masala
• 1/4 tsp asafoetida
• 1 tbsp lemon juice
• Fresh cilantro for garnish

Instructions

1. Rinse toor dal thoroughly until water runs clear.
2. In a pressure cooker or large pot, combine dal, water, turmeric, and salt.
3. Cook until dal is soft and mushy (15-20 minutes in pressure cooker or 30-40 minutes in regular pot).
4. Mash the dal slightly with a spoon to create a creamy consistency.
5. Heat ghee in a separate pan over medium heat.
6. Add cumin seeds and mustard seeds. When they start to pop, add asafoetida.
7. Add onion and cook until golden brown, about 5-6 minutes.
8. Add garlic, ginger, and green chilies. Cook for 1-2 minutes.
9. Add tomato and cook until soft, about 3-4 minutes.
10. Add red chili powder and garam masala. Cook for 1 minute.
11. Pour this tempering over the cooked dal and mix well.
12. Add lemon juice and adjust salt if needed.
13. Garnish with fresh cilantro and serve hot with rice or roti.