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Yellow Toor Daal

* Exported from MasterCook *

YELLOW TOOR DAAL

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Main Dish Vegetables
Vegetarian Indian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Toor daal
-OR- mung beans or lentils
1 1/2 c Water
1/2 tb Vegetable oil
1 t Cumin seeds
1/8 ts Asafetida or "hing" (opt.)
1 sm Dry, whole red chili
1 t Salt
3/4 ts Fresh green serrano chilies
- (minced)
2 ts Brown sugar or honey (opt.)
1/2 ts Turmeric powder
2 tb Tomatoes, chopped
1 tb Fresh cilantro, chopped
- (optional)
1 tb Yogurt -- -OR-
1/2 ts Lemon or lime juice

'Daal' refers to a variety of lentils, peas and beans
that are used to make soups and stews also known as
'daal'. This recipe calls for 'toor daal', split
yellow pigeon peas, but you can substitute mung beans
or red lentils. Vaghar, the method used here to saute
spices in oil is a basic Gujarati cooking technique
used in making most dishes.

DIRECTIONS: ÿÿÿÿCover daal with water and soak
30 minutes. If using a pressure cooker, reduce soaking
time to 10 minutes. Discard soaking water in a large
saucepan or pressure cooker. Cook 50 minutes by
conventional method or 15 minutes in a pressure
cooker. If using red lentils, cook 30 minutes by
conventional method or 10 minutes in pressure cooker.
For a souplike consistency, add 1/4 to 1/2 cup more
water if needed. Puree daal with a handheld electric
blender or in a food processor.

Heat oil in a small skillet over medium heat. Add
cumin seeds and asafetida. Cook until cumin seeds
turn golden brown, about 1 minute. Add to the daal and
bring to a boil.

Stir in chilies, salt, sugar, turmeric and tomatoes.
Lower heat and simmer uncovered 5 minutes. Remove
daal from heat. Stir in cilantro and yogurt or lemon
juice and serve immediately.

Makes 3 to 4 servings

Calories per serving: 116 Grams of fat: 2 % Fat
calories: 16 Cholesterol: 0 mg Grams of fiber: 2.5

Source: Delicious! April 1994 Typed for you by Karen
Mintzias

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