Toor dal / split yellow pigeon peas . 100% oil free …

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Oil less cooking is no longer impossible … Presenting 100 % oil less toor daal recipe …

Toor / tuvar dal/ yellow split pea is widely used across Indian cuisine . Toor dal is convenient to cook than chana dal as it doesn’t require any soaking at all. You Simply rinse and cook them . What could be better? Toor also makes for a quick and inexpensive meal and taste awesome with plain steamed rice

Serves 2

Ingredients:

1 cup toor dal / split pigeon peas thoroughly rinsed

4 cups water

2 dried red chillies

4 cloves of garlic, finely chopped

1 inch ginger , finely chopped

1 medium onion , chopped length wise

1 medium tomato , diced fine .

1 tsp turmeric

A pinch of asafoetida / hing

1tsp red chili powder

1 tsp salt

1 tbs lime juice

Cilantro / Coriander leaves for garnishing

Method:

Bring the dal to the boil along with all the other ingredients EXCEPT lime juice and tomato in a large pan with 4 cups of water – skim off any scum that forms. It should take around 40-45 minutes to break down into a soft-consistency. Add extra water while cooking if needed .

Add lime juice and mix well .Finish the dal off with a finely chopped tomato and cilantro and season to taste. Serve hot with rice and chapatis and oil free bindhi masala .

ALTERNATIVELY

In pressure cooker add dal, water, salt, and all other ingredients except tomatoes and Cilantro and lime juice .
Cook over medium high heat.
When the pressure cooker starts to steam, lower the heat to medium and cook for seven to eight minutes.
Turn off the heat and wait until all steam has been released before opening.
Mix the dal well. If the dal is thick, add more boiling water to desired thickness. Add tomatoes , lime juice and garnish with Cilantro before serving .

Note :

You can even temper / season the dal once its cooked .

For tempering

1/2 teaspoon black mustard seed (rai)
Pinch of asafetida (hing)
4 whole dried red chili (sabut lal mirch)
1 teaspoon red Chili powder .

Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away, the oil is ready. Add hing, cumin seeds, and mustard seeds. After the seeds crack, stir for a few seconds.
Add whole red chilies, and red chili powder Stir for a second &
Pour in spice mix over dal.

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11 comments

  1. I can highly recommend this dish. If someone is shy about trying Indian cooking, this is a great place to start (I did). You can make it as hot as you like, or just stick with the sweet spices. I love the addition of lime juice to it. Thanks for bringing it to Fiesta Friday.

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