Description
A creamy toor dal base paired with a fiery sun-dried tomato and Kashmiri chili oil topping. This recipe balances savory, creamy, and spicy flavors for a comforting and vibrant meal.
Ingredients
Scale
- 200 g (1 cup) Toor Dal (Split Pigeon Peas)
- 700 ml (3 cups) Water
- 2.5 ml (0.5 teaspoon) Turmeric Powder
- 5 ml (1 teaspoon) Fine Sea Salt
- 45 ml (3 tablespoons) Neutral Vegetable Oil or Ghee
- 5 ml (1 teaspoon) Black Mustard Seeds
- 5 ml (1 teaspoon) Cumin Seeds
- 1 ml (0.25 teaspoon) Asafoetida (Hing)
- 1 Sprig Fresh Curry Leaves (about 8–10 leaves)
- 15 g (1 tablespoon) Grated Fresh Ginger
- 10 g (1 tablespoon) Minced Garlic
- 120 g (1 medium) Yellow Onion, finely chopped
- 1–2 Green Chilies, slit lengthwise
- 30 g (0.25 cup) Finely Chopped Fresh Cilantro
- 45 ml (3 tablespoons) Olive Oil, for chili oil
- 30 g (2 tablespoons) Oil-Packed Sun-Dried Tomatoes, drained and minced
- 15 ml (1 tablespoon) Kashmiri Chili Powder
Instructions
- Cook the Toor Dal until tender: Rinse the toor dal thoroughly under cold water. Combine the dal in a medium pot with 700 ml water and turmeric powder. Bring to a boil, then reduce heat and simmer for 25-30 minutes (or pressure cook for 2-3 whistles) until the dal is tender and mushy.
- Prepare the Fiery Chili Oil Topping: While the dal cooks, heat 45 ml olive oil in a small pan over medium-low heat. Add the minced sun-dried tomatoes and sauté for 2 minutes until softened. Stir in the Kashmiri chili powder and cook for 30 seconds to infuse the oil; remove from heat immediately and set aside.
- Create the Main Tempering (Tadka): Heat the remaining 45 ml vegetable oil or ghee in a separate medium pan. Add the black mustard seeds and allow them to splutter vigorously. Add the cumin seeds and asafoetida, then sauté for 10 seconds until fragrant.
- Sauté Aromatics and Onions: Add the curry leaves, grated ginger, and minced garlic to the tempering pan. Sauté for 1 minute until aromatic. Stir in the finely chopped yellow onion and slit green chilies. Cook until the onion softens and turns translucent, about 5-7 minutes.
- Combine Dal and Tempering: Pour the cooked and lightly mashed dal directly into the tempering pan, stirring well to combine the flavors. Add the 5 ml fine sea salt and adjust the consistency by adding a splash of hot water if needed. Bring everything to a gentle simmer for 5 minutes, allowing all the flavors to meld together.
- Finish and Serve: Ladle the hot toor dal into serving bowls. Drizzle generously with the prepared fiery sun-dried tomato and Kashmiri chili oil, then garnish with fresh cilantro.
Notes
To achieve a creamy consistency, use a heavy-bottomed pot and mash the dal lightly after cooking. Rinsing the dal beforehand prevents froth. This recipe can be made ahead of time and reheats well.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main dish
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 375 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 10 g
- Protein: 10 g
- Cholesterol: 0 mg