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1/2 c Toor daal
-OR- mung beans or lentils 1 1/2 c Water
1/2 tb Vegetable oil
1 ts Cumin seeds
1/8 ts Asafetida or “hing” (opt.)
1 sm Dry, whole red chili
1 ts Salt
3/4 ts Fresh green serrano chilies
- (minced) 2 ts Brown sugar or honey (opt.)
1/2 ts Turmeric powder
2 tb Tomatoes, chopped
1 tb Fresh cilantro, chopped
- (optional) 1 tb Yogurt; -OR-
1/2 ts Lemon or lime juice
‘Daal’ refers to a variety of lentils, peas and beans that are
used to make soups and stews also known as ‘daal’.
This recipe
calls for ‘toor daal’, split yellow pigeon peas, but you can
substitute mung beans or red lentils.
Vaghar, the method used here
to saute spices in oil is a basic Gujarati cooking technique used
in making most dishes.
DIRECTIONS:
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Cover daal with
water and soak 30 minutes.
If using a pressure cooker, reduce
soaking time to 10 minutes.
Discard soaking water in a large
saucepan or pressure cooker.
Cook 50 minutes by conventional method
or 15 minutes in a pressure cooker.
If using red lentils, cook 30
minutes by conventional method or 10 minutes in pressure cooker.
For a souplike consistency, add 1/4 to 1/2 cup more water if
needed.
Puree daal with a handheld electric blender or in a food
processor.
Heat oil in a small skillet over medium heat.
Add cumin
seeds and asafetida.
Cook until cumin seeds turn golden brown,
about 1 minute.
Add to the daal and bring to a boil.
Stir in
chilies, salt, sugar, turmeric and tomatoes.
Lower heat and simmer
uncovered 5 minutes.
Remove daal from heat.
Stir in cilantro and
yogurt or lemon juice and serve immediately.
Makes 3 to 4 servings
Calories per serving: 116 Grams of fat: 2 % Fat calories: 16
Cholesterol: 0 mg Grams of fiber: 2.5 Source: Delicious! April 1994
Typed for you by Karen Mintzias
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