Description
A comforting and nourishing toor dal made with split yellow pigeon peas simmered until creamy and finished with an aromatic tempering of cumin, mustard seeds, garlic, and ginger. Perfect with rice or flatbread.
Ingredients
Units
Scale
- 1 cup toor dal (split yellow pigeon peas), rinsed
- 3 cups water
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt, divided or to taste
- 1 medium tomato, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 2 tablespoons olive oil or ghee
- 1 green chili, finely chopped (optional)
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
Instructions
- Place a medium pot over medium heat.
- Add rinsed toor dal, 3 cups water, turmeric powder, and 1/2 teaspoon salt to the pot. Bring to a boil.
- Reduce heat to low, cover, and simmer for 25 to 30 minutes until the lentils are soft and creamy.
- Lightly mash some of the lentils with the back of a spoon to thicken the dal.
- Stir in the chopped tomato and simmer for an additional 5 minutes.
- In a small skillet, heat olive oil or ghee over medium heat.
- Add cumin seeds and mustard seeds. Once they begin to pop, add minced garlic, grated ginger, and green chili. Sauté briefly until fragrant.
- Pour the tempered spices over the cooked dal and stir well.
- Add the remaining 1/2 teaspoon salt and lemon juice. Adjust seasoning to taste.
- Garnish with fresh cilantro and serve hot.
Notes
- Rinse lentils thoroughly before cooking for best texture.
- Adjust water for a thicker or thinner consistency.
- Add lemon juice at the end to keep flavors bright.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 4g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg