Wednesday, August 21, 2013

Split Pigeon Peas Dal or Toor Dal

Split pigeon peas, also knows as "toor" in India are a staple source of protein in a daily meal. Here is a simple recipe using green chillies and tomatoes for a quick and nutritious dal.


1/2 cup of toor dal, soaked for about half an hour and then pressure cooked.
Six small tomatoes chopped into smaller pieces.
1/2 teaspoon of cumin seeds and mustard seeds each.
A pinch of Asafoetida.
1 teaspoon of turmeric.
2 green chillies chopped into smaller pieces - For a less spicy dal, use only 1 green chilli.
1 teaspoon Goda masala - this is a unique blend of spices used in the cuisine of Maharashtra (India)

Take about 1 tablespoon of canola oil in a deep saucepan. Add the cumin and mustard seeds once the oil is hot (the range setting should never be higher than medium) so that they crackle once they hit the oil. Then, add the turmeric, asafoetida and green chilli pieces. Saute the spices for about half a minute. Then, add the chopped tomatoes and let them sweat.

Now add the cooked toor dal and 1/2 a cup of water to the saucepan. Bring the mixture to a boil. After boiling the dal for about 2 minutes, set the range to a low setting and add 1 teaspoon of the Goda masala. Allow to simmer for about 5 minutes. Serve hot with Rice.


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