TOOR DAL (SPLIT YELLOW PIGEON PEAS)
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
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.
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Ruska Regmi
[email protected]I'm not a big fan of Indian food, but this toor dal recipe is an exception. It's so delicious, I could eat it every day.
Judy Price
[email protected]This toor dal is so easy to make and it's packed with flavor. I'll definitely be making it again.
Fatma Aidaby
[email protected]I made this toor dal for dinner last night and my family loved it. It's a great recipe for a weeknight meal.
Dhdhdh dhdhx
[email protected]I've never had toor dal before, but I'm definitely a fan now. This recipe is amazing!
Azaln Ehsan
[email protected]This toor dal is delicious! I love the combination of spices and the creamy texture.
Ali Qurban
[email protected]I'm so glad I found this toor dal recipe. It's now one of my favorite dishes to make.
Awadh Yadav
[email protected]This toor dal is a great way to get your daily dose of protein and fiber. It's also very affordable and easy to make.
Phillip Mwacha
[email protected]I'm not usually a fan of lentils, but this toor dal recipe changed my mind. It's so creamy and flavorful, I could eat it every day.
Lucia Mondragon
[email protected]This toor dal is the perfect comfort food. It's warm, hearty, and flavorful. I especially love it on a cold winter day.
Melissa Armstrong
[email protected]I love how versatile this toor dal recipe is. I've made it with different vegetables and spices, and it always turns out delicious. It's a great way to use up leftover lentils.
Games Only
[email protected]This was my first time making toor dal and it turned out great! The instructions were easy to follow and the dish was ready in no time. I'll definitely be making this again.
Maynul Islam
[email protected]I've made this toor dal several times now and it's always a hit with my family. The lentils cook up perfectly and the spices are well-balanced. I like to serve it with rice and a side of yogurt.
Tani Akter
[email protected]This toor dal recipe is a keeper! It's simple to make, yet so flavorful and comforting. I especially love the addition of coconut milk, which gives the dish a rich and creamy texture.