Toor dahl is sweet and warming. It’s a nice change from Mung and Masoor. Vaidya Yashashree Mannur told me this recipe–and it’s delicious!
Vaidya Yash is the Director of Shubham Ayurveda a Classical Ayurveda Clinic and Classroom.
Vaidya Yash's Delicious Toor Dahl
Put the soaked and drained toor dahl into a pot with 3 to 4 cups of water and 1/8 teaspoon of Turmeric and the salt. Bring this to a boil and then simmer on moderate-low until the toor dahl becomes soft--this can take a while, usually at least an hour. You can add water if you need to to keep the dahl cooking.
When the dahl is cooked (it should be falling apart soft) make the Tadka: Melt the ghee in a saute pan. Add the mustard seeds and when they just start to sizzle add hing and then the onions. Saute the mustard seed/onion mix until the onions become soft and you can see through them. Then add the turmeric and chili powder. Stir a few times to coat the onions with the spices. Then scrape this mix into the pot with the toor dahl.
Stir the Tadka into the toor dahl and then add the pomegranate powder and sugar/jaggery if you are using. Taste and adjust spices and salt. Then let this simmer while you toast up some coconut flakes and mince the cilantro.
Serve over rice and sprinkle the coconut and cilantro over the top.