Toor Dal
Ingredients
- 250 gtoor dal (rinsed)
- 750 mlMineral water
- 1 tspTurmeric powder
- 1 pinchGray sea salt
- 2 tbspghee
- 1 tspWhole cumin seeds
- 1 pcOnion (finely diced)
- 3 pcGarlic (finely minced)
- 1 pcThai chili (slit lengthwise)
- 2 pcRound tomato (small dice)
- 1 pinchasafoetida
- 1 tbspLime juice
- 1 tbspFresh cilantro (chopped)
Method
A velvety, bright yellow lentil puree where the grains melt delicately on the palate. Spices toasted in ghee provide a smoky depth that warms you instantly.
- 1
Rinse the toor dal under clear water until the water runs clear. In a pot, combine lentils, mineral water, turmeric, and a pinch of salt. Bring to a boil, then simmer over low heat until the lentils mash easily between your fingers.
- 2
In a small pan, heat the ghee. When it starts to smoke slightly, toss in the cumin seeds. They should sizzle immediately. Add the diced onion, minced garlic, and slit Thai chili. Sauté until the onion is translucent and the garlic is well-colored.
- 3
Add the diced tomatoes and asafoetida to the pan. Cook until the tomatoes break down and the fat begins to separate from the sauce at the edges.
- 4
Pour the contents of the pan (the Tadka) directly into the pot of lentils. Stir well. The sauce should coat the spoon. Add the lemon juice and freshly chopped cilantro just before serving.
Frequently asked questions
How do you get this dish right?
- Don't oversalt at the beginning, as the dal reduces and concentrates flavors.
- If the dal is too thick, thin it with a little boiling water at the end.
- The secret is in the cumin's sizzle: if it doesn't sing in the ghee, it won't release its aroma.
How long does this dish keep?
Keeps for 3 days in the fridge. The dal thickens as it sits, add a splash of hot water when reheating.
