Toor Dal

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.

• Prep time: 10 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 331
• Protein: 16 g
• Carbs: 35 g
• Fat: 9 g

Ingredients

• 250 g toor dal ( rinsed )
• 750 ml Mineral water
• 1 tsp Turmeric powder
• 1 pinch Gray sea salt
• 2 tbsp ghee
• 1 tsp Whole cumin seeds
• 1 piece Onion ( finely diced )
• 3 piece Garlic ( finely minced )
• 1 piece Thai chili ( slit lengthwise )
• 2 piece Round tomato ( small dice )
• 1 pinch asafoetida
• 1 tbsp Lime juice
• 1 tbsp Fresh cilantro ( chopped )

Instructions

1. Cooking the lentils

   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. Preparing the Tadka

   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. Cooking tomatoes and aromatics

   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. Assembly and finishing

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. The dal thickens as it sits, add a splash of hot water when reheating.