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.
- 1/2 cup Toor Dahl (split pigeon peas) soak the dahl for at least 2 hours or overnight
- 1/8 tsp turmeric powder
- 1 tsp Pink Himalayan Salt or Saindhav
- 1-2 Tblsp ghee You can use peanut oil for this instead of ghee
- 1 tiny pinch Hing or Asafoetida
- 1/2 to 1 tsp black mustard seeds
- 1/4 tsp turmeric powder
- 1/2 tsp Paprika or Chili Powder (mild)
- 1/8 cup Onions finely minced
- 2-3 tsp Dried Pomegranate Powder (Anardana)
- 1 to 2 tsp Sugar or Jaggery this is optional
- 1 tblsp Coconut flakes yummy toasted
- 1/8 to 1/4 cup Cilantro minced
- 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.
Share this Recipe