Toor Daal recipe
Cooking Instructions
- 1
Pressure cook the lentils (toor dal) in a pressure cooker alongwith 6 cups of water until the lentils are tender.
- 2
Heat oil in a pot on medium-high flame.
- 3
Once it's hot, add mustard seeds, methi seeds and cumin seeds.
- 4
Allow to splutter and crackle.
- 5
Once they stop doing so, add in the curry leaves and ginger.
- 6
Stir-fry for 5 minutes until the raw smell of ginger is gone.
- 7
Add asafoetida powder and continue to stir-fry for another 5-7 minutes.
- 8
Toss in the green chillies, mix well and continue to stir-fry for another 2-3 minutes.
- 9
Then add in the tomatoes and 1/4 cup of water to cook the tomatoes.
- 10
Mix well and cook on high flame until the tomatoes are softened.
- 11
Add salt, red chilli powder and turmeric powder.
- 12
Mix well.
- 13
Extract tamarind pulp from tamarind to use as tamarind water.
- 14
To do this, soak about 3 inches piece of tamarind in 1 cup of hot water.
- 15
Squeeze to extract the tamarind pulp and let it mix with the water to form'tamarind water
- 16
There is no need to pass this through a strainer- use it directly!
- 17
Measure out 2/3 cup of tamarind water in a cup and add this tamarind water to the tomato mixture.
- 18
Mix well and allow it to cook on medium-high flame for 5 minutes.
- 19
In the meantime, open the pressure cooker (by this time the lentils will be tender and the whistle would have blown) and with the help of a beater/mashing tool (we use what we call a'mandira' in Hindi. This is a long wooden spoon with a round base that we use for mashing lentils, bananas, etc), in round circular motions, mash the lentils completely, until they mix with the water in which they were being cooked.
- 20
Now add 5 cups of water alongwith the lentil and water mixture that was used to cook the lentils. Add the tamarind-tomato mixture, mixing gracefully, as you sing your favourite kitchen song side-by-side!
- 21
Allow this to come to a boil.
Lower flame and cook for 10 more minutes on a simmer. - 22
Remove from flame and serve immediately with cooked long-grain white Basmati rice.
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