Ingredients

The following ingredients have 4 Servings
  • 1 cup toor dal ((split pigeon peas, dry))
  • 1 tsp vegetable oil
  • A pinch asafetida ((hing))
  • 1 tsp cumin seeds
  • 1 sprig curry leaves
  • 1 medium onion ((diced))
  • 1 tbsp ginger ((grated))
  • 3 large tomatoes ((diced))
  • 1 tbsp coriander powder
  • ½ tsp turmeric
  • 1 tsp cayenne ((or paprika for less heat))
  • 1 tbsp sambar powder
  • 2 tbsp cilantro
  • Salt to taste

Instruction

  • Cook the dal, either in a pressure cooker for three whistles, or you can do this in a saucepan --use enough water to cover the lentils by two inches. Bring to a boil, cover, lower the heat to a simmer and continue cooking 20-40 minutes or until the dal is very tender. Add more water if needed to the pot. when the dal is cooked, whisk to make it creamy or give it a whirl in the blender. Set aside.(If you don't have a cooker that whistles, cook the lentils for 5 minutes after reaching full pressure or follow manufacturer instructions for your pressure cooker. You can also cook for 10 minutes in the Instant Pot.)
  • Heat the oil in a saucepan.
  • Add the asafetida and cumin seeds. When the cumin sputters, add the curry leaves and onion and saute on a medium flame until the onions turn translucent.
  • Add the ginger and stir for a minute.
  • Add the tomatoes along with the turmeric, cayenne or paprika, coriander powder and sambar powder and cook, stirring occasionally, until the tomatoes turn mushy and start breaking down.
  • Add the cooked dal and salt to taste. Bring to a boil and then let it simmer on low heat for about 10 minutes until the flavors have merged. Add water if the dal gets too thick.
  • Garnish with cilantro, if desired, and serve piping hot.