Toor dal, also known as pigeon pea lentils, is a popular legume used in Indian cuisine. Here’s a simple recipe for cooking toor dal:
Ingredients:
- 1 cup toor dal (pigeon peas)
- 3 cups water
- 1 small onion, finely chopped
- 2 tomatoes, chopped
- 2-3 green chilies, slit lengthwise
- 2 cloves garlic, minced (optional)
- 1 teaspoon grated ginger
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1-2 dried red chilies
- A pinch of asafoetida (hing)
- Salt to taste
- 2 tablespoons oil or ghee (clarified butter)
- Fresh cilantro leaves for garnish
Instructions:
- Rinse the toor dal under running water until the water runs clear.
- In a pressure cooker or a large pot, add the washed toor dal and 3 cups of water. Also, add chopped tomatoes, green chilies, garlic, grated ginger, turmeric powder, and salt.
- Close the pressure cooker lid and cook the dal. If using a pressure cooker, cook for about 3-4 whistles on medium heat. If using a pot, bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the dal is soft and fully cooked, stirring occasionally. It may take about 30-40 minutes on the stovetop.
- Once the dal is cooked, heat oil or ghee in a small pan for tempering. Add cumin seeds, mustard seeds, dried red chilies, and a pinch of asafoetida. Let the seeds splutter.
- Add chopped onions to the tempering and sauté until they turn golden brown.
- Pour the tempering over the cooked dal and mix well.
- Check the consistency of the dal. If it’s too thick, you can add some hot water to adjust the consistency according to your preference.
- Garnish the dal with freshly chopped cilantro leaves.
- Serve hot with rice or roti.
Enjoy your homemade toor dal!