Thin Toor Dal 

Ingredients

• ½ cup toor dal (pigeon pea)
• 1 tomato, chopped fine
• 1 green chili, chopped fine
• ½ tsp grated ginger
• 1 tsp mustard seeds (rai)
• 1 tsp cumin seeds (zeera)
• 2 cloves
• 2 dried whole red chilies
• ½ tsp turmeric powder
• ½ tsp red chili powder
• 3-4 curry leaves
• 1 tbs oil
• 1 ½ cup water
• ½ tsp lemon juice
• Chopped cilantro for garnish
• Salt to taste

RECIPE

1. Wash the toor dal thoroughly under running water.
2. Boil for 30 minutes (or until the dal is soft) with turmeric, tomato, a little oil, and some salt. You may also use an Instant Pot or pressure cooker.
3. Once cooked, blend the mixture and set it aside.
4. In a saucepan, heat the oil, then add whole red chilies and cloves.
5. When the chilies turn slightly darker, add mustard and cumin seeds. Don’t let the chilies turn black. Once they begin to crackle, add curry leaves.
6. As soon as the curry leaves splutter, add the blended toor dal mixture.
7. Add ginger, green chili peppers, lemon juice, and red chili powder.
8. Stir in more water if needed to achieve a thinner consistency.
9. Cover and cook on low heat for 10 minutes, then add cilantro. Continue cooking for another 10–15 minutes.
10. Enjoy with rice.

NOTES

For best results, soak dal overnight or at least 2 hours prior to cooking.

Variations:

1. Variation 1: Stir in 1 tsp ground jaggery for a touch of sweetness.
2. Variation 2: Add 1 tsp tamarind paste for a tangy flavor.