Toor dal with tomatoes and ginger
A deliciously comforting lentil recipe, flavoured with tomatoes and ginger and tempered with ghee laden spices. This pairs well with both rice and rotis and tastes great even on its own
Equipment
- Pressure cooker
Ingredients
- ½ cup toor dal yellow lentils
- ½ cup chopped tomatoes canned or fresh
- ½ inch fresh ginger root grated
- 1 tbsp cumin seeds
- 1 tsp hing asafetida
- 2 tbsp ghee
- 1 tsp turmeric
- 2-3 tbsp coriander leaves chopped
- 2 fresh chilis optional
- 1 dried red chilli
- 2 cups water
- salt to taste
Instructions
- To the pressure cooker, add the dal, tomatoes, ginger, chilis (if using), turmeric, salt and water. Cook until the lentil is completely mushy (mine took about 15 minutes)
- Once the pressure settles, open the cooker and whisk the dal throughly. You may add some more water if you want the dal slightly runny and then put it to simmer on a low flame
- In a small pan, heat the ghee. Once it melts add the cumin seeds, hing and the dried chili
- When aromatic, lace the dal with this tempering. Add in the coriander leaves and mix well. Turn the flame off
- Serve this delicious toor dal with tomatoes and ginger with rice and some papad, along with a wedge of lemon. Enjoy!
Notes
- You can adjust the consistency of the dal as per your taste in step 2. Add more water to make it runny
- Before cooking, wash the lentils well and soak it in water for about 15 minutes
- 1 cup = 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon