Yellow Toor Daal
1/2 c Toor daal -OR- mung beans or lentils 1 1/2 c Water 1/2 tb Vegetable oil 1 ts Cumin seeds 1/8 ts Asafetida or "hing" (opt.) 1 sm Dry, whole red chili 1 ts Salt 3/4 ts Fresh gr...
Ingredients
- 1/2c toor daal
- 1/2tb vegetable oil
- 1ts cumin seeds
- 1/8ts asafetida or "hing" (opt.)
- 1sm dry, whole red chili
- 1ts salt
- 3/4ts fresh green serrano chilies
- 1/2ts turmeric powder
Directions
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1/2 c Toor daal -OR- mung beans or lentils 1 1/2 c Water 1/2 tb Vegetable oil 1 ts Cumin seeds 1/8 ts Asafetida or "hing" (opt.) 1 sm Dry, w
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OR- 1/2 ts Lemon or lime juice 'Daal' refers to a variety of lentils, peas and beans that are used to make soups and stews also known as 'da
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This recipe calls for 'toor daal', split yellow pigeon peas, but you can substitute mung beans or red lentils
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Vaghar, the method used here to saute spices in oil is a basic Gujarati cooking technique used in making most dishes
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DIRECTIONS: =========== Cover daal with water and soak 30 minutes
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If using a pressure cooker, reduce soaking time to 10 minutes
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Discard soaking water in a large saucepan or pressure cooker
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Cook 50 minutes by conventional method or 15 minutes in a pressure cooker