My mom and sister make a really good version of this, and this my attempt. Tim (who does not eat a lot of vegetarian food) had two helpings. Toor Daal can be found at any Indian grocery store, but if you are looking at a non Indian store it is called Split Pigeon Peas. An additional ingredient you may have to locate in specialty store is Hing(Asafoetida).
Ingredients
1 cup toor daal
4 cups water
1/2 tsp cayenne powder
3/4 tsp kosher salt
1/4 tsp tumeric powder
1 tbs oil
2 dried chili peppers
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp hing
2-3 medium tomatoes chopped (or 6oz canned diced tomatoes)
2 tbs lemon juice
pinch of citric acid (be careful to much will make it tart)
4 cubes of sugar (about 1 tsp)
1 tsp garam masala
fresh chopped cilantro (optional)
In a pressure cooker add water, toor daal, cayenne powder, 1/2 tsp salt, and tumeric. Pressurize the mixture for about 15 minutes. If you do not have a pressure cooker you can place the same ingredients in a crock pot and cook 6 hours on low. The lentils should become soft. With a blender, blend into a smooth soup-like consistency.
In a large saucepan heat the oil and toast the dried chillies. When the chillies turn black add the mustard seeds, cumin seeds, and hing. Let sizzle for a few seconds and add chopped tomatoes and 1/4 teaspoon of salt. Cook until most of the moisture has evaporated. Now carefully add the toor daal mixture. Bring to a boil and lower the heat. Add the lemon juice, citric acid, and sugar. Let the mixture simmer until it is a thick creamy texture. Add garam masala and chopped cilantro.
Serve over rice.
Ingredients
1 cup toor daal
4 cups water1/2 tsp cayenne powder
3/4 tsp kosher salt
1/4 tsp tumeric powder
1 tbs oil
2 dried chili peppers
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp hing
2-3 medium tomatoes chopped (or 6oz canned diced tomatoes)
2 tbs lemon juice
pinch of citric acid (be careful to much will make it tart)
4 cubes of sugar (about 1 tsp)
1 tsp garam masala
fresh chopped cilantro (optional)
In a pressure cooker add water, toor daal, cayenne powder, 1/2 tsp salt, and tumeric. Pressurize the mixture for about 15 minutes. If you do not have a pressure cooker you can place the same ingredients in a crock pot and cook 6 hours on low. The lentils should become soft. With a blender, blend into a smooth soup-like consistency.
In a large saucepan heat the oil and toast the dried chillies. When the chillies turn black add the mustard seeds, cumin seeds, and hing. Let sizzle for a few seconds and add chopped tomatoes and 1/4 teaspoon of salt. Cook until most of the moisture has evaporated. Now carefully add the toor daal mixture. Bring to a boil and lower the heat. Add the lemon juice, citric acid, and sugar. Let the mixture simmer until it is a thick creamy texture. Add garam masala and chopped cilantro.
Serve over rice.
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