Ingredients
1 cup toor dal (split pigeon peas)
2 cups water
1 small onion, finely chopped
2 tomatoes, chopped
2-3 green chilies, slit
1/2 tsp turmeric powder
1 tsp red chili powder (adjust to your spice preference)
1 tsp cumin seeds
1 tsp mustard seeds
A pinch of asafoetida (hing)
1/4 tsp fenugreek seeds
1/2 tsp garam masala
2-3 cloves of garlic, minced (optional)
1-2 tablespoons oil or ghee
Salt to taste
Fresh coriander leaves, for garnish
Lemon wedges, for serving
Instructions
Rinse and Soak Toor Dal:
Start by rinsing the toor dal under cold water until the water runs clear.
In a pressure cooker, add the rinsed dal, 2 cups of water, turmeric powder, and a few drops of oil. Pressure cook the dal for about 3-4 whistles or until it’s soft and mushy.
Prepare the Spice Mixture:
In a small bowl, combine the red chili powder, garam masala, and a little water to make a smooth paste. Set aside.
Temper the Dal:
Heat oil or ghee in a pan. Add cumin seeds, mustard seeds, asafoetida, and fenugreek seeds. Let them splutter.
Add the chopped onions and green chilies. Sauté until the onions turn translucent.
Add Tomatoes and Spice Paste:
Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
Combine Dal and Spices:
Once the tomatoes are cooked, add the spice paste and sauté for a few more minutes.
Combine Cooked Dal:
Add the cooked toor dal to the pan with the tempered spices. Mix well.
Simmer and Season:
Add salt to taste and simmer the dal for about 10-15 minutes on low heat. If the dal is too thick, you can adjust the consistency by adding more water.
Garnish and Serve:
Garnish the masala toor dal with fresh coriander leaves.
Optionally, add a squeeze of lemon juice just before serving for a tangy kick.