Pigeon Peas Dal/Toor Dal – Shanti’s recipe from 9 March 2014
http://www.manjulaskitchen.com/2007/02/16/toor-dal/
Toor dal, also known as Arhar, is a popular dish in almost every household.
Below, I describe 2 different chaunk variations, one with added vegetables and another just with ghee (clarified butter).
Serves 2 to 4.
Ingredients:
· 1 cup toor dal
· 4 cups water
· 1 teaspoon salt
· 1/2 teaspoon turmeric (haldi)
· 1 tablespoon fine chopped ginger
· 1 teaspoon mango powder (amchoor)
· 1/2 teaspoon fenugreek
Vegetable Seasoning/Chaunk version:
· 2 tablespoons clear butter (ghee)
· 1/2 teaspoon cumin seed (jeera)
· 1/2 teaspoon black mustard seed (rai)
· 1/2 teaspoon red chili powder (lal mirch)
· 6 curry leaves (tejpati)
· Pinch ofasafetida (hing)
· 1 medium size chopped tomato
· 1 small zucchini chopped into 1 inch long cubes
· 6 string beans chopped about 1 inch long
Ghee Seasoning/Chaunk version:
· 2 tablespoons clear butter (ghee)
· 1/2 teaspoon cumin seed (jeera)
· 1/2 teaspoon black mustard seed (rai)
· 6 curry leaves (tejpati)
· Pinch of asafetida (hing)
· 4 whole red chili (sabut lal mirch), optional
· 1/4 teaspoon paprika
Method
1. Wash dal, changing water several times until the water appears clear.
2. Soak dal in 4 cups of water for 30 minutes or longer.
3. In pressure cooker add dal, water, salt, turmeric, fenugreek and ginger, and cook on medium high heat.
4. As the pressure cooker starts steaming turn the heat down to medium and cook for about 7 minutes.
5. Turn off the heat and wait until steam has stopped before opening the pressure cooker.
6. Mix dal well so there are no lumps. If dal is thick add more boiling water and make the consistency as you desire.
7. Mix the mango powder with a few spoons of water and add the mixture to the dal.
For vegetable chaunk:
1. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add hing, cumin seeds, mustard seeds.
2. After seeds crack add bay leaves and chili powder, stir for few seconds and add the vegetables.
3. Stir the vegetables and cook for 4 to 5 minutes till the vegetables are tender.
4. Add vegetable to dal and mix gently.
Ghee chaunk:
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
Add hing, cumin seeds, mustard seeds. After seeds crack stir for few seconds and add curry leaves, whole red chili and paprika.
Stir for a second and add 1 tablespoon of water so mixture does not burn.
Pour the spice mix over dal.
Serve with steamed rice or any Indian bread.