Aarsis Ultimate Toor Dal Split Pigeon Pea Lentils Food

TOOR DAL (SPLIT PIGEON PEAS)

Steps:

• Wash lentils very well before cooking. The easiest way to do this is to pass them through a sieve under running water. When the water runs clear, the lentils are washed.
• Tip the washed lentils in a pressure cooker and add water. Add ground chilli, turmeric and salt and close the lid.
• Cook on high until full pressure is built up (one whistle). Lower the heat and simmer for 4-5 minutes.
• Remove from the stove and wait for the steam to escape naturally (10-12 minutes). If you're in a hurry, you can place the cooker under cold, running water and the cooker will be depressurized instantly. You'll hear a popping sound. Don't worry, the contents won't spill out because the lid is still latched.
• Transfer the cooked lentils to a dish and prepare the tempering.

INDIAN YELLOW SPLIT PEA DAL

Steps:

• Gather the ingredients.
• In a large pot, combine the uncooked yellow split peas and the water or vegetable broth. Bring to a slow simmer.
• Add the turmeric , cayenne, and 1/2 teaspoon of salt, and cover.
• Cook for at least 20 minutes, covered, until the yellow split peas are fully cooked, stirring occasionally. If you prefer a smoother texture, continue to cook the dal for an additional 10 to 15 minutes to allow the yellow split peas to break up even more.
• Once the split peas are almost done, in a separate large skillet or frying pan, heat the onion, cumin, and clove in the margarine. Cook for 4 to 6 minutes, or until the onion is soft.
• Add the spiced onion mixture to the split peas, and allow to simmer for at least 5 more minutes.
• Add a dash of pepper and more salt, if desired, and serve hot with rice or alone in a soup bowl. Enjoy!

TOOR DAL (SPLIT YELLOW PIGEON PEAS)

Steps:

• Prepare the dal: Soak the pigeon peas in a large bowl of warm water for about 1 hour. (They will have swelled a little.) Thoroughly rinse the soaked pigeon peas with fresh water, then tip the drained pigeon peas into a pot.
• Add tomatoes, turmeric, salt and 5 cups water, and bring to a boil over high. Reduce the heat to medium and simmer until very tender, 25 to 30 minutes.
• Use an immersion blender to purée some of the dal, leaving some intact and getting some very smooth, or whisk vigorously to break up some of the soft dal. Stir in the peanuts and continue to simmer, stirring occasionally, until the dal is very tender, about 30 minutes. Taste and adjust with salt. If the dal has become too thick for your liking, stir in a splash of water.
• Prepare the tempering: In a small saucepan over medium heat, warm the ghee. When hot, carefully add all of the tempering ingredients (the mustard seeds will sputter!) and swirl the pan until you can smell all the toasted spices, about 30 seconds. Pour everything over the hot dal.

AARSI'S ULTIMATE TOOR DAL/ SPLIT PIGEON PEA LENTILS:

Steps:

• Wash the lentils at least 4-5 times until the water is somewhat clear.
• Soak the lentils in fresh water for 40 minutes.
• Heat ghee in a pressure cooker.
• Add cumin seeds, asafetida, turmeric powder, mustard seeds and the curry leaves.
• When the above starts splattering, add the tomatoes, along with the garam masala, coriander powder and red chili powder. Stir to combine.
• Place a lid and let this cook for 6-8 minutes until the tomatoes become tender and the ghee starts separating from them. Stir regularly.
• Add the drained lentils along with the water and salt to the tomato mixture. Stir to combine.
• Place the pressure cooker lid with the whistle on and let the lentils cook on medium heat until they become tender but retain their round shape. I like to give it, at least 5 whistles.
• Switch off the gas and place the pressure cooker aside to cool.
• Remove the lid and add the lemon juice and fresh cilantro leaves. Stir gently to combine.
• Serve hot with rice and enjoy with your loved ones!