Best Toor Dal Recipes

SUBRU UNCLE'S TOOR KI DAL(SINDHI STYLE) DAD, MOM AND I LOVE AND

Steps:

• Pressure cook the lentils (toor dal) in a pressure cooker alongwith 6 cups of water until the lentils are tender.
• Heat oil in a pot on medium-high flame.
• Once its hot, add mustard seeds, methi seeds and cumin seeds.
• Allow to splutter and crackle.
• Once they stop doing so, add in the curry leaves and ginger.
• Stir-fry for 5 minutes until the raw smell of ginger is gone.
• Add asafoetida powder and continue to stir-fry for another 5-7 minutes.
• Toss in the green chillies, mix well and continue to stir-fry for another 2-3 minutes.
• Then add in the tomatoes and 1/4 cup of water to cook the tomatoes.
• Mix well and cook on high flame until the tomatoes are softened.
• Add salt, red chilli powder and turmeric powder.
• Mix well.
• Extract tamarind pulp from tamarind to use as tamarind water.
• To do this, soak about 3 inches piece of tamarind in 1 cup of hot water.
• Squeeze to extract the tamarind pulp and let it mix with the water to form'tamarind water' (that's what I call it).
• There is no need to pass this through a strainer- use it directly!
• Measure out 2/3 cup of tamarind water in a cup and add this tamarind water to the tomato mixture.
• Mix well and allow it to cook on medium-high flame for 5 minutes.
• In the meantime, open the pressure cooker (by this time the lentils will be tender and the whistle would have blown) and with the help of a beater/mashing tool (we use what we call a'mandira' in Hindi. This is a long wooden spoon with a round base that we use for mashing lentils, bananas, etc), in round circular motions, mash the lentils completely, until they mix with the water in which they were being cooked.
• Now add 5 cups of water alongwith the lentil and water mixture that was used to cook the lentils. Add the tamarind-tomato mixture, mixing gracefully, as you sing your favourite kitchen song side-by-side!
• Allow this to come to a boil.
• Lower flame and cook for 10 more minutes on a simmer.
• Remove from flame and serve immediately with cooked long-grain white Basmati rice.
• Serve hot (we serve it immediately because it doesn't taste very good once it gets cold) alongwith low-fat plain yogurt on the side for a complete wonderful Asian-Indian meal in rice and lentil curry heaven!
• My brother, Manav, says that my wud-be hubby is a lucky man cos I'll cook this for him and oh my, my bro adores this curry!
• Please note: If you have a sore throat, a running nose, fever, cough and cold, then PLEASE omit the tamarind altogether because using tamarind juice in this recipe when you have a bad throat, will only make your throat worse. This curry cooks awesome even without the tamarind juice. Enjoy!

TOOR DAL

Steps:

• Rinse lentils and bring to a boil in 3 cups water.
• Reduce heat and cover.
• Cook for 30-40 minutes until lentils are very soft, the consistency of thick soup.
• Add cumin, coriander, turmeric, salt and cayenne.
• Allow to simmer uncovered while preparing garlic and mustard seeds: In a small frypan, heat oil to med hi.
• Saute minced garlic in oil with mustard seeds until just beginning to brown.
• Add to dal and serve immediately.

AARSI'S ULTIMATE TOOR DAL/ SPLIT PIGEON PEA LENTILS:

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!

TOOR DAL (SPLIT YELLOW PIGEON PEAS)

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.

TOOR DAL

Steps:

• Fry onion and garlic in the oil for a couple of mins then add cumin, turmeric and coriander. Fry for another minute.
• Add lentils to the fried mixture, stir, add water (4cm above lentils), cover and cook for 45 mins. Use a potato masher to break it up a bit.