Ingredients for Toor Dal
- Red Lentil
- 2 cloves minced garlic
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon turmeric powder
- Pinch of cayenne pepper (optional)
- Black Mustard Seeds
- 1/2 teaspoon salt (or to taste)
- 3 cups water
- Canola Oil
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How to Make Toor Dal
- Rinse 1 cup of toor dal (split pigeon peas) thoroughly under cold water.
- In a medium saucepan, combine the rinsed dal with 3 cups of water. Bring to a boil over high heat.
- Reduce heat to low, cover the saucepan, and simmer for 30-40 minutes, or until the dal is very soft and has the consistency of a thick soup. Stir occasionally to prevent sticking.
- While the dal simmers, prepare the tempering: In a small skillet, heat 1 tablespoon of oil over medium-high heat.
- Add 1 teaspoon of cumin seeds and 1 teaspoon of coriander seeds to the hot oil. Saute for 30 seconds until fragrant.
- Add 2 cloves of minced garlic and saute for another 30 seconds until lightly browned.
- Stir in 1/2 teaspoon of turmeric powder, 1/2 teaspoon of salt (or to taste), and a pinch of cayenne pepper (optional).
- Once the dal is cooked, gently stir in the prepared tempering.
- Serve hot with steamed rice or naan bread. Garnish with fresh cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
1g
Carbs
9g
