Toor Dal

 

Ingredients:

  • 1 cup toor dal
  • 4 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric
  • 1 tablespoon fine chopped ginger
  • 1 teaspoon mango powder
  • 1 teaspoon garam masala

Vegetable Chaunk version:

  • 2 tablespoons clear butter (ghee)
  • 1/2 teaspoon cumin seed
  • 1/2 teaspoon black mustard seed
  • 1/2 teaspoon red chili powder
  • 2 bay leaves
  • Pinch of hing (asafetida)
  • 1 medium size chopped tomato
  • 1 small zucchini chopped into 1 inch long cubes
  • 6 string beans chopped about 1 inch long

Ghee Chaunk version:

  • 2 tablespoons clear butter (ghee)
  • 1/2 teaspoon cumin seed
  • 1/2 teaspoon black mustard seed
  • 2 bay leaves
  • Pinch of hing (asafetida)
  • 4 whole red chili
  • 1/4 teaspoon paprika

Procedure:

Method

Wash the dal, changing water several times until the water appears clear.

Soak the dal in 4 cups of water for 30 minutes or longer.

In pressure cooker add dal, water, salt, turmeric and ginger, and cook on medium high heat. As the pressure cooker starts steaming turn the heat down to medium and cook for about 7 minutes. Turn off the heat and wait until steam has stopped before opening the pressure cooker. Mix dal well so there are no lumps. If dal is thick add more boiling water and make the consistency as you desire. Mix the mango powder and garam masala with a few spoons of water and add the mixture to the dal.

For vegetable chaunk:

Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add hing, cumin seeds, mustard seeds. After seeds crack add bay leaves and chili powder, stir for few seconds and add the vegetables. Stir the vegetables and cook for 4 to 5 minutes till the vegetables are tender, add dal and mix well.

Ghee chaunk:

Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add hing, cumin seeds, mustard seeds. After seeds crack stir for few seconds and add bay leaves, whole red chili and paprika. Stir for a second and add 1 tablespoon of water so mixture does not burn. Add dal and mix well.

Serve with steamed rice or any Indian bread. They both look and smell great.