Saturday, March 21, 2009

Toor Dal

Did you know that Toor Dal has the most interesting English name and it's called Split Pigeon Peas? Well, my association with Toor Dal started 3 years ago when I got married into a Maharashtrian family. Since then, it's been part of our meals and I have developed a taste for it too. Today I am going to share with you a simple recipe of Toor Dal. Before I begin, I would like to mention for the 'health conscious' people, Toor Dal is high in protein content and is light on the stomach too!

Easy Toor Dal

2 cups of Toor Dal (Split Pigeon
1 Tbsp of Mustard Seeds
A pinch of Asfoetida (hing)
Half Tsp of Turmeric(Haldi)
2 Green Chillies
1 Tsp of Sugar
Oil or Ghee

Quick Method to boil the Dal - Wash the Dal in water by rinsing it in flowing water 3 or 4 times and put the Dal with water in a pressure cooker. After 5 whistles, put off the gas and let the Dal cool down

Time consuming but tastier Method - Wash the Dal in water by rinsing it in flowing water 3 or 4 times and put the Dal in a heavy bottomed Karahi or Utensil and put to Boil. Stirring it from time to time, bring it to a boil and let it simmer for good 30mins. As soon as you see that the dal has broken down and has become soft, it is ready. Put of the gas and let it cool down a bit.

Once the Dal has been boiled, it is ready to be tempered with spices. Take a fresh utensil and put it on the gas. Put one and a half Tbs of Oil (Ghee for the ones who can afford to have it!) and let it get heated.
Once the oil gets heated, put the asfoetida and mustard seeds in it. Fry them for 15 secs. A lot of people prefer to put curry leaves at this time but it's not something that is preferred by my dear hubby so I make it sans it.
Once the mustard seeds start crackling, put the Turmeric and green chillies and then, pour the boiled Toor Dal. Stir the Dal till the Turmeric is well dissolved. Add the salt and sugar and bring the Dal to boil. Don't boil it too much or else the Dal will completely break and dissolve!.. After 3-5mins, you can switch of the gas and our the Dal in a Dal handi for serving. You can serve it with boiled rice or have it with Rotis. Wasn't that simple?

Btw, there is a sweet and sour variety (Khati Dal) and in that you can use a Tsp of Tamarind paste when the Dal is getting boiled. That also tastes yummy:)!

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