Toordal Recipes

TOOR DAL (SPLIT YELLOW PIGEON PEAS)

Toor Dal (Split Yellow Pigeon Peas) image

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

Ingredients

1 cup toor dal (split yellow pigeon peas)
2 Roma tomatoes, roughly chopped
1/4 teaspoon ground turmeric
1/2 teaspoon kosher salt
1/4 cup raw whole peanuts
1/4 cup/55 grams ghee
1 sprig fresh curry leaves
3 small pieces Indian cinnamon or 1 cinnamon stick
3 red dried chiles, such as chile de árbol
3 cloves
1/4 teaspoon black mustard seeds
Pinch of asafoetida

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

Toor Dal image

My own Toor Dal recipe

Provided by derek.robertson3

Time 1h

Yield Serves 4

Number Of Ingredients 0

Ingredients

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.

TOOR DAL

Toor Dal image

Great vegan dal dish. Tastes wonderful with rice. Although the recipe doesn't specify, I tend to soak my lentils over night (or during the day if I'm making this at night.) You don't have to do that though!

Provided by basia1

Categories Lentil

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup red lentil
1 clove garlic, minced
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon turmeric
1/4 teaspoon cayenne (does not make it very hot though) (optional)
1/4 teaspoon black mustard seeds
salt
3 cups water (for cooking lentils)
1/2 teaspoon canola oil (or less)

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.

Nutrition Facts : Calories 173.6, Fat 1.7, SaturatedFat 0.2, Sodium 7.3, Carbohydrate 28.9, Fiber 5.3, Protein 12.1

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