Ingredients with Measurements:
- 1 cup of toor dal (split pigeon peas)
- 3 cups of water
- 1 teaspoon of turmeric powder
- 1 teaspoon of salt
- 2 tablespoons of oil
- 1 teaspoon of mustard seeds
- 1 teaspoon of cumin seeds
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tomato, chopped
- 10-12 curry leaves
- 2 green chilies, chopped
- 1 teaspoon of red chili powder
- 1 teaspoon of coriander powder
- 1/2 teaspoon of cumin powder
- 1/2 teaspoon of garam masala
- 1 tablespoon of lemon juice
- 2 tablespoons of chopped coriander leaves
Special equipment needed:
- Pressure cooker or a large pot
- Blender or immersion blender (optional)
Step-by-step instructions:
1. Rinse the toor dal in cold water until the water runs clear. Drain and transfer to a pressure cooker or a large pot.
2. Add 3 cups of water, turmeric powder, and salt to the pot. Stir to combine.
3. Cook the dal in the pressure cooker for 4-5 whistles or simmer in a pot for 30-40 minutes until the dal is soft and fully cooked.
4. Once the dal is cooked, use an immersion blender or a regular blender to blend the dal until it is smooth and creamy. Set aside.
5. In a separate pan, heat 2 tablespoons of oil over medium heat. Add mustard seeds and cumin seeds and let them splutter.
6. Add chopped onion and garlic to the pan and sauté until the onion is translucent.
7. Add chopped tomato, curry leaves, and green chilies to the pan. Cook for 2-3 minutes until the tomato is soft and mushy.
8. Add red chili powder, coriander powder, cumin powder, and garam masala to the pan. Stir to combine.
9. Pour the cooked dal into the pan and stir to combine with the spice mixture. Add more water if the dal is too thick.
10. Let the dal simmer for 5-10 minutes until the flavors are well combined.
11. Add lemon juice and chopped coriander leaves to the dal. Stir to combine.
12. Serve hot with rice or naan.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 6g
Carbohydrates: 25g
Protein: 8g
Fiber: 7g
Substitutions for ingredients:
- Toor dal can be substituted with any other lentil or bean.
- Curry leaves can be substituted with bay leaves or basil leaves.
- Green chilies can be substituted with jalapenos or serrano peppers.
Variations:
- Add chopped spinach or kale to the dal for a healthy twist.
- Add coconut milk to the dal for a creamy texture.
- Add diced potatoes or carrots to the dal for extra flavor.
Tips and tricks:
- Soak the dal for 30 minutes before cooking to reduce the cooking time.
- Use a pressure cooker for faster cooking.
- Adjust the spice level according to your taste.
Storage instructions:
Store the leftover dal in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the dal in a microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve the dal in a bowl with a sprinkle of chopped coriander leaves on top.
Garnishes:
Garnish the dal with chopped coriander leaves or a dollop of yogurt.
Pairings:
Serve the dal with rice, naan, or roti.
Suggested side dishes:
Serve the dal with a side of cucumber raita or roasted vegetables.
Troubleshooting advice:
- If the dal is too thick, add more water to thin it out.
- If the dal is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
Make sure to cook the dal thoroughly to avoid any foodborne illnesses.
Food history:
Dal is a staple dish in Indian cuisine and is enjoyed by people all over the world.
Flavor profiles:
The dal has a creamy and spicy flavor with a hint of tanginess from the lemon juice.
Serving suggestions:
Serve the dal as a main dish or as a side dish with other Indian dishes.
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Region: Indian