Toor Dal Recipes

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.

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.