Toor Dal Split Yellow Pigeon Peas Recipes

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TOOR DAL (SPLIT YELLOW PIGEON PEAS)



Toor Dal (Split Yellow Pigeon Peas) image

Dal can be made with all kinds of lentils and cooking methods. These vary not just from region to region, but also from day to day, mood to mood. Some cooks like dal soupy, others chunky. There are dals for special occasions, seasoned with charcoal smoke and butter or padded out luxuriously with cream, as well as lighter, leaner dals that can restore you when you're not feeling well.The flavor of this everyday, Gujarati-style dal comes from the pure nuttiness of split pigeon peas, boiled until tender and bolstered with spices bloomed in hot ghee. This fat-tempering technique, called vaghar in Gujarati, has many names and many uses across the country. In this case, the tempering is a great introduction to the resourcefulness and finesse of Indian home cooks: Just a few tablespoons of carefully seasoned fat, tipped in at the very last moment, transform an entire pot.

Provided by Tejal Rao

Categories     dinner, soups and stews, main course, side dish

Time 4h

Yield 4 to 6 servings (about 3 cups)

Number Of Ingredients 12

1 cup toor dal (split yellow pigeon peas)
2 Roma tomatoes, roughly chopped
1/4 teaspoon ground turmeric
1/2 teaspoon kosher salt
1/4 cup raw whole peanuts
1/4 cup/55 grams ghee
1 sprig fresh curry leaves
3 small pieces Indian cinnamon or 1 cinnamon stick
3 red dried chiles, such as chile de árbol
3 cloves
1/4 teaspoon black mustard seeds
Pinch of asafoetida

Steps:

  • Prepare the dal: Soak the pigeon peas in a large bowl of warm water for about 1 hour. (They will have swelled a little.) Thoroughly rinse the soaked pigeon peas with fresh water, then tip the drained pigeon peas into a pot.
  • Add tomatoes, turmeric, salt and 5 cups water, and bring to a boil over high. Reduce the heat to medium and simmer until very tender, 25 to 30 minutes.
  • Use an immersion blender to purée some of the dal, leaving some intact and getting some very smooth, or whisk vigorously to break up some of the soft dal. Stir in the peanuts and continue to simmer, stirring occasionally, until the dal is very tender, about 30 minutes. Taste and adjust with salt. If the dal has become too thick for your liking, stir in a splash of water.
  • Prepare the tempering: In a small saucepan over medium heat, warm the ghee. When hot, carefully add all of the tempering ingredients (the mustard seeds will sputter!) and swirl the pan until you can smell all the toasted spices, about 30 seconds. Pour everything over the hot dal.

TOOR DAL (SPLIT PIGEON PEAS)



toor dal (split pigeon peas) image

A simple and quick toor dal recipe, best had with freshly made white or brown rice. Comfort food at its best!

Provided by Saima Zaidi

Categories     Lunch

Time 25m

Number Of Ingredients 8

250 grams split pigeon pea lentils or toor dal
800 ml water
1 level tsp turmeric powder
1/2 tsp Kashmiri chilli powder
Salt
2 tbsp cooking oil
1 clove garlic (sliced)
1 dry red chilli (optional)

Steps:

  • Wash lentils very well before cooking. The easiest way to do this is to pass them through a sieve under running water. When the water runs clear, the lentils are washed.
  • Tip the washed lentils in a pressure cooker and add water. Add ground chilli, turmeric and salt and close the lid.
  • Cook on high until full pressure is built up (one whistle). Lower the heat and simmer for 4-5 minutes.
  • Remove from the stove and wait for the steam to escape naturally (10-12 minutes). If you're in a hurry, you can place the cooker under cold, running water and the cooker will be depressurized instantly. You'll hear a popping sound. Don't worry, the contents won't spill out because the lid is still latched.
  • Transfer the cooked lentils to a dish and prepare the tempering.

Nutrition Facts : Calories 244.8 kcal, Sugar 1.5 g, Sodium 610 mg, Fat 6.3 g, SaturatedFat 3.3 g, Carbohydrate 33.3 g, Fiber 8.4 g, Protein 13.6 g, Cholesterol 10 mg, ServingSize 1 serving

AARSI'S ULTIMATE TOOR DAL/ SPLIT PIGEON PEA LENTILS:



Aarsi's Ultimate Toor Dal/ Split Pigeon Pea Lentils: image

Toor dal is one of the most common preparations of yellow lentils that are made in Indian homes on daily basis. This dal is very nutritive and full of proteins. Use of the tomatoes and spices make it sweet and tangy! It can be enjoyed as a soup too!!

Provided by Aarsis Kitchen

Categories     Stew

Time P1DT17h

Yield 6 Cups, 4 serving(s)

Number Of Ingredients 15

1 cup split pigeon pea lentils (Toor Dal)
6 fresh curry leaves
2 small roma tomato, diced
1 teaspoon black mustard seeds
1 teaspoon cumin seed
1/2 teaspoon turmeric powder
1 1/2 tablespoons garam masala
1 tablespoon coriander powder
1/2 teaspoon red chili powder
2 teaspoons table salt
2 tablespoons ghee (Clarified Butter)
2 1/2 cups water
1/4 cup fresh cilantro leaves, chopped
fresh juice from half lemon
1 pinch asafoetida powder

Steps:

  • Wash the lentils at least 4-5 times until the water is somewhat clear.
  • Soak the lentils in fresh water for 40 minutes.
  • Heat ghee in a pressure cooker.
  • Add cumin seeds, asafetida, turmeric powder, mustard seeds and the curry leaves.
  • When the above starts splattering, add the tomatoes, along with the garam masala, coriander powder and red chili powder. Stir to combine.
  • Place a lid and let this cook for 6-8 minutes until the tomatoes become tender and the ghee starts separating from them. Stir regularly.
  • Add the drained lentils along with the water and salt to the tomato mixture. Stir to combine.
  • Place the pressure cooker lid with the whistle on and let the lentils cook on medium heat until they become tender but retain their round shape. I like to give it, at least 5 whistles.
  • Switch off the gas and place the pressure cooker aside to cool.
  • Remove the lid and add the lemon juice and fresh cilantro leaves. Stir gently to combine.
  • Serve hot with rice and enjoy with your loved ones!

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