Toor Dal (Split Pigeon Peas)

Serves: 4

Preparation time: 10 minutes. Soaking time for toor dal: at least 8 hours preferably overnight. Total cooking time: 70 minutes.

Suitable for: Vegetarians, vegans (use vegetable oil instead of ghee/butter) and those on a gluten free diet

Serve piping hot with Aloo Gobi , Fine Beans and Potato curries, Bhindi; rotis or paranthas and plain boiled brown rice

Toor Dal (top right) shown here with Bhindi and Plain Brown Wholegrain Rice

Ingredients:   

3 tablespoons vegetable oil or ghee

1 teaspoon cumin seeds

4 whole cloves

1 medium onion, chopped finely

200g tinned plum peeled whole or chopped tomatoes or 3 fresh tomatoes skinned and chopped roughly

1½ - 2 chillies (green finger), chopped finely

2 level teaspoons salt

½ - ¾ teaspoon turmeric (haldi) - add higher amount if using fresh tomatoes

 ½ teaspoon of garam masala

2 cloves of garlic, crushed

1 inch piece of fresh ginger, peeled and grated finely

4 - 6 dried or fresh bay leaves

230g tool dhal, sorted (to remove stones etc), rinsed and soaked in fresh water preferably overnight (6 - 8 hours)

700ml water

handful of chopped fresh coriander

Juice of half a lemon

garnish with a drizzle of oil and fresh coriander leaves

Method:

1. Drain and rinse the soaked dhal and place in a deep pan with c. 700ml of water. Bring to the boil, turn down to heat to a low to medium setting. Cover the pan leaving very slightly ajar until the foaming settles (easily boils over at this this stage) and then cover the pan fully. The foam can be skimmed off and discarded. Simmer gently for about 45 minutes

2. Whilst the dhal is simmering, make the tarka. Heat the oil (butter or ghee) on medium heat until fairly hot (be careful with butter/ghee as these have lower smoking points). Add the cumin seeds and cloves and stir until they splutter (virtually immediately)

3. Turn the heat down to low/medium, add the onions and fry gently stirring occasionally until they soften.

4. Add the tomatoes, salt, turmeric, chillies, garlic, ginger stir. Continue to cook gently, ‘mashing’ the tomatoes until a paste like consistency forms. I use a potato masher.

5. Add the garam masala, stir and cook for a further minute or so or until oil oozes out of the paste when a wooden spoon is dragged along the base of the pan

6. Once the dhal has cooked (softened) add the tarka, stir to combine and bring back to the boil.

7. Add the bayleaves, place a lid on the pan and simmer gently for 20 minutes stirring occasionally.

8. Add the lemon juice and chopped coriander. Bring back to the boil on gentle heat.

9. Take off the heat. Remove the bay leaves. Serve piping hot garnished with fresh coriander leaves and a drizzle of oil with plain boiled rice and chapattis.

Notes:

I like to serve this alongside a side dish of Saag Aloo/Gobi Aloo/Bhindi Masala or Baby Bhangan Aloo.