Toor Dal

This is a dal I have prepared and find very good. Cooks quickly, without any hassles. Bachelors find it very convenient.

Toor Dal – 1/2 cup
Ginger – 2 to 3 slices
Turmeric powder – 1/4 teaspoon
Shallots (or onion) – 2 or 3 (1 medium)
Roma tomatoes – 2
Mustard seed – 1/2 teaspoon
Ground Cumin – 1/4 teaspoon
Ground Coriander – 1/2 teaspoon
Green chillies (optional) – 2 sliced lengthwise
Curry Leaves – 6 to 12
Chopped Cilantro – Garnish to taste
Salt – 1/2 teaspoon
Water – 4 cups

If you bought oily dal, wash it thoroughly before use. Put the dal and water into a generously sized pan. Add the slices of ginger and turmeric. Bring to boil, remoce scum if any, reduce heat to low and put the lid three quarters on, because the dal bubbles up so you need a good gap to prevent it boiling over. Simmer for about 30 minutes. You may prefer to remove the ginger pieces before using the boiled dal. Chop the onions finely. Wash and cut the tomatoes into small pieces. Heat the oil, add the mustard seeds. When they start popping, add the onions. Fry the onions on medium heat until they are somewhat browned. Add the chillies, if desired, and the curry leaves. Fry for another half a minute before adding the tomatoes and ground spices. Fry for about four to five minutes or until the tomatoes have softened and mixed with the other ingredients. Depending on the juiciness or otherwise of the tomatoes, you may need to add a tablespoon or two of water to prevent the seasoning drying out. Pour the cooked dal into the seasoning pan, add the salt, mix well and then transfer it back into the pan you used to boil the dal. Bring back to boil briefly.

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Toor Daal, 8.0 out of 10 based on 1 rating

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