Yellow Toor Daal
Yield
3 servingsPrep
15 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
toor dal
|
* |
| 1 ½ | cups |
water
|
|
| ½ | tablespoon |
vegetable oil
|
|
| 1 | teaspoon |
cumin seeds
|
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
brown sugar
|
|
| 2 | tablespoons |
tomatoes
chopped |
|
| 1 | tablespoon |
cilantro
chopped |
|
| 1 | tablespoon |
yogurt
|
|
| ½ | teaspoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
toor dal
|
* |
| 355 | ml |
water
|
|
| 7.5 | ml |
vegetable oil
|
|
| 5 | ml |
cumin seeds
|
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
brown sugar
|
|
| 3E+1 | ml |
tomatoes
chopped |
|
| 15 | ml |
cilantro
chopped |
|
| 15 | ml |
yogurt
|
|
| 2.5 | ml |
lemon juice
|
|
Directions
Cover daal with water and soak 30 minutes.
If using a pressure cooker, reduce soaking time to 10 minutes.
Discard soaking water in a large saucepan or pressure cooker.
Cook 50 minutes by conventional method or 15 minutes in a pressure cooker.
If using red lentils, cook 30 minutes by conventional method or 10 minutes in pressure cooker.
For a souplike consistency, add ¼ to ½ cup more water if needed.
Purée daal with a handheld electric blender or in a food processor.
Heat oil in a small skillet over medium heat.
Add cumin seeds and asafetida.
Cook until cumin seeds turn golden brown, about 1 minute.
Add to the daal and bring to a boil.
Stir in chilies, salt, sugar, turmeric and tomatoes.
Lower heat and simmer uncovered 5 minutes.
Remove daal from heat. Stir in cilantro and yogurt or lemon juice and serve immediately.
