Toor Daal recipe Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.
Here is the best “Toor Daal recipe” recipe we have found so far. This is gonna smell and look delicious.
Ingredients of Toor Daal recipe
- Make ready 1 of 1⁄2 cups yellow lentils, cleaned, washed and drained (Toor dal).
- Take 4 tablespoons of oil.
- You need 1 teaspoon of mustard seeds.
- Make ready 1 teaspoon of fenugreek seeds (methi).
- Make ready 1 teaspoon of cumin seed.
- Prepare 15 of fresh curry leaves, washed and torn.
- Prepare 3 inches of fresh ginger, peeled, washed and finely chopped.
- It’s 2 teaspoons of asafoetida powder.
- Make ready 2 of medium green chilies, washed and chopped.
- Make ready 2 of medium fresh tomatoes, washed, peeled and chopped.
- Take 11 of 1⁄4 cups water, divided.
- You need 2 of ⁄3 cup tamarind pulp.
- Take 1 of ⁄2 teaspoon red chilli powder.
- Make ready 2 teaspoons of turmeric powder.
- Make ready 4 teaspoons of salt.
Toor Daal recipe step by step
- Pressure cook the lentils (toor dal) in a pressure cooker alongwith 6 cups of water until the lentils are tender..
- Heat oil in a pot on medium-high flame..
- Once it's hot, add mustard seeds, methi seeds and cumin seeds..
- Allow to splutter and crackle..
- Once they stop doing so, add in the curry leaves and ginger..
- Stir-fry for 5 minutes until the raw smell of ginger is gone..
- Add asafoetida powder and continue to stir-fry for another 5-7 minutes..
- Toss in the green chillies, mix well and continue to stir-fry for another 2-3 minutes..
- Then add in the tomatoes and 1/4 cup of water to cook the tomatoes..
- Mix well and cook on high flame until the tomatoes are softened..
- Add salt, red chilli powder and turmeric powder..
- Mix well..
- Extract tamarind pulp from tamarind to use as tamarind water..
- To do this, soak about 3 inches piece of tamarind in 1 cup of hot water..
- Squeeze to extract the tamarind pulp and let it mix with the water to form'tamarind water.
- There is no need to pass this through a strainer- use it directly!.
- Measure out 2/3 cup of tamarind water in a cup and add this tamarind water to the tomato mixture..
- Mix well and allow it to cook on medium-high flame for 5 minutes..
- 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..
- 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!.
- Allow this to come to a boil.
Lower flame and cook for 10 more minutes on a simmer..
- Remove from flame and serve immediately with cooked long-grain white Basmati rice..