toor dal - split pigeon peas lentil curry

toor dal - split pigeon peas lentil curry


for dal preparation
1 cup split pigeon peas lentil (toor/urad dal)
5 cups water
1 teaspoon turmeric
1 teaspoon salt
for curry base
1 tablespoon oil
1/2 medium onion - finely chopped
1/2 teaspoon ginger - finely grated
1/2 teaspoon garlic - finely grated
2 medium tomatoes - pureed
1 tablespoon red chili powder
1/4 teaspoon turmeric
1/2 tablespoon tamarind pulp
1 teaspoon salt, to taste
for tempering
1 tablespoon ghee
5 dried red chilies
5 garlic cloves - sliced
1 teaspoon cumin seeds
1/4 teaspoon nigella seeds


for dal preparation
Wash dal and soak in water for 10 minutes.

Add soaked dal, 5 cups water, turmeric, and salt in a big pot and let it simmer on low-medium heat for 30-45 minutes.
for curry base
Heat a pan with oil and saute onion, ginger, and garlic for a minute on low-medium heat. Add pureed tomatoes, salt to taste, red chili powder, and turmeric and cook it for 3-5 minutes or until oil separates. Pour in the prepared dal and tamarind pulp and give it a stir. Keep the heat low-medium for 10-15 minutes.
for tempering
Melt a tbsp of ghee in a small pan on low-medium heat. Add garlic, dried red chilies, cumin, and black seeds. Saute until garlic is fragrant and golden brown. Pour over the dal curry and serve hot.

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