Best Aarsis Ultimate Toor Dal Split Pigeon Pea Lentils Recipes
TOOR DAL (SPLIT YELLOW PIGEON PEAS)
Dal can be made with all kinds of lentils and cooking methods. These vary not just from region to region, but also from day to day, mood to mood. Some cooks like dal soupy, others chunky. There are dals for special occasions, seasoned with charcoal smoke and butter or padded out luxuriously with cream, as well as lighter, leaner dals that can restore you when you're not feeling well.The flavor of this everyday, Gujarati-style dal comes from the pure nuttiness of split pigeon peas, boiled until tender and bolstered with spices bloomed in hot ghee. This fat-tempering technique, called vaghar in Gujarati, has many names and many uses across the country. In this case, the tempering is a great introduction to the resourcefulness and finesse of Indian home cooks: Just a few tablespoons of carefully seasoned fat, tipped in at the very last moment, transform an entire pot.
Provided by Tejal Rao
Categories dinner, soups and stews, main course, side dish
Time 4h
Yield 4 to 6 servings (about 3 cups)
Number Of Ingredients 12
Steps:
- Prepare the dal: Soak the pigeon peas in a large bowl of warm water for about 1 hour. (They will have swelled a little.) Thoroughly rinse the soaked pigeon peas with fresh water, then tip the drained pigeon peas into a pot.
- Add tomatoes, turmeric, salt and 5 cups water, and bring to a boil over high. Reduce the heat to medium and simmer until very tender, 25 to 30 minutes.
- Use an immersion blender to purée some of the dal, leaving some intact and getting some very smooth, or whisk vigorously to break up some of the soft dal. Stir in the peanuts and continue to simmer, stirring occasionally, until the dal is very tender, about 30 minutes. Taste and adjust with salt. If the dal has become too thick for your liking, stir in a splash of water.
- Prepare the tempering: In a small saucepan over medium heat, warm the ghee. When hot, carefully add all of the tempering ingredients (the mustard seeds will sputter!) and swirl the pan until you can smell all the toasted spices, about 30 seconds. Pour everything over the hot dal.
AARSI'S ULTIMATE TOOR DAL/ SPLIT PIGEON PEA LENTILS:
Toor dal is one of the most common preparations of yellow lentils that are made in Indian homes on daily basis. This dal is very nutritive and full of proteins. Use of the tomatoes and spices make it sweet and tangy! It can be enjoyed as a soup too!!
Provided by Aarsis Kitchen
Categories Stew
Time P1DT17h
Yield 6 Cups, 4 serving(s)
Number Of Ingredients 15
Steps:
- Wash the lentils at least 4-5 times until the water is somewhat clear.
- Soak the lentils in fresh water for 40 minutes.
- Heat ghee in a pressure cooker.
- Add cumin seeds, asafetida, turmeric powder, mustard seeds and the curry leaves.
- When the above starts splattering, add the tomatoes, along with the garam masala, coriander powder and red chili powder. Stir to combine.
- Place a lid and let this cook for 6-8 minutes until the tomatoes become tender and the ghee starts separating from them. Stir regularly.
- Add the drained lentils along with the water and salt to the tomato mixture. Stir to combine.
- Place the pressure cooker lid with the whistle on and let the lentils cook on medium heat until they become tender but retain their round shape. I like to give it, at least 5 whistles.
- Switch off the gas and place the pressure cooker aside to cool.
- Remove the lid and add the lemon juice and fresh cilantro leaves. Stir gently to combine.
- Serve hot with rice and enjoy with your loved ones!
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