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Toor Dal Recipe

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This recipe for Toor Dal is from Our Family Cookbook "Kitchen Favorites", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 cup toor dal (split pigeon peas, oily kind)
2 green chilies, washed and finely chopped
3 stems cilantro, washed, and finely chopped
1 green onion
1/8 tsp whole cumin (jeera)
1/8 tsp full methi
pinch asofetida (hing)
2-3 tbsp oil
2 cloves fresh garlic, peeled and minced
1/2 tsp tamarind paste
10-12 curry leaves (or 2 stems), washed
1 medium sized tomato, washed and finely diced
Water
Salt to taste

Directions:
Directions:
1. Soak toor dhal for 1-1.5 hours with enough water to cover it and 2-3 above daal.
2. Wash daal then boil or pressure cook until soft. Cool then blend with water it cooked in. Set aside with additional 2-3 cups water added.
3. Heat oil in a skillet on low heat.
4. To hot oil, add garlic. Once browned slighly, add cumin and methi seeds and hing. 5. 5. Do not brown or burn jeera and methi seeds.
6. Immediately add liquid daal.
7. Add curry leaves, salt, tamarind, chilies, tomtato, cilantro, green onion.
8. Cook on medium heat; stir occasionally (Foam on top will disappear).
9. Cook on low heat for at least 30 mins.
10. Serve with white rice. Enjoy!

Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
My absolute comfort food!

 

 

 

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