Ingredients with Measurements:
- 1 cup split yellow pigeon peas (toor dal)
- 1 tablespoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon ghee or oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt to taste
- 4 cups water
- Fresh coriander leaves for garnish
Special equipment needed: None
Step-by-step instructions:
1. Rinse the toor dal in water until the water runs clear.
2. In a pressure cooker, add the toor dal, cumin seeds, turmeric powder, red chili powder, and 4 cups of water. Stir well.
3. Close the pressure cooker and cook on high heat until 3 whistles. Then, reduce the heat to low and cook for 10 minutes.
4. Turn off the heat and let the pressure release naturally.
5. In a pan, heat ghee or oil over medium heat. Add mustard seeds and let them splutter.
6. Add cumin powder, coriander powder, and salt. Stir well.
7. Add the cooked toor dal to the pan and mix well.
8. Cook for 5 minutes on medium heat, stirring occasionally.
9. Garnish with fresh coriander leaves.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature: Medium heat
Serving size: 4
Nutritional information:
Calories: 200
Fat: 5g
Carbohydrates: 30g
Protein: 10g
Substitutions for ingredients:
- Toor dal can be substituted with split yellow mung beans or red lentils.
- Ghee can be substituted with vegetable oil or butter.
Variations:
- Add chopped onions and garlic to the pan before adding the mustard seeds for added flavor.
- Add chopped tomatoes to the pan for a tangy flavor.
- Add chopped spinach or kale to the pan for added nutrition.
Tips and tricks:
- Rinse the toor dal well to remove any dirt or debris.
- Use a pressure cooker for faster cooking time.
- Adjust the amount of red chili powder according to your spice preference.
- Stir the dal occasionally to prevent it from sticking to the bottom of the pan.
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 pan over medium heat until heated through.
Presentation ideas:
Serve the dal in a bowl with a sprinkle of fresh coriander leaves on top.
Garnishes:
Fresh coriander leaves
Pairings:
- Serve with steamed rice or naan bread.
- Serve with a side of cucumber raita or mango chutney.
Suggested side dishes:
- Steamed rice
- Naan bread
- Cucumber raita
- Mango chutney
Troubleshooting advice:
- If the dal is too thick, add more water and cook for a few more minutes.
- If the dal is too thin, cook for a few more minutes until it thickens.
Food safety advice:
- Make sure to rinse the toor dal well before cooking.
- Store the leftover dal in the refrigerator and consume within 3 days.
Food history:
Toumin dal with cumin is a popular dish in Indian cuisine. It is a staple in many households and is often served with rice or bread.
Flavor profiles:
The dish has a warm and earthy flavor from the cumin and coriander powder. The red chili powder adds a spicy kick to the dish.
Serving suggestions:
Serve the toumin dal with cumin as a main dish with a side of rice or bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian