Toor dhal
Protein-rich Dhal dish
Toor Dhal is very high in protein and is a tasty legume to favour in your diet. Not a legume to consume every day, however, a few times a week enjoyed at lunchtime is very nourishing and nutritional for the body.
Doshic Effect
VATTA
Slightly Aggravating
PITTA
Balancing
KAPHA
Balancing
Toor Dhal
Serves: 4
Prep time: 1 HourCook time: 45 MinTotal time: 1 H & 45 M
Ingredients
- 1 cup of toor dhal
- 8 cups of water
- 1 tsp turmeric powder
- 1 tsp of coriander powder
- 1/2 tsp of garam masala
- pinch of black pepper
- pinch of asafoetida/hing
- 1 tsp salt
- 2 tbsp of tamarind pulp
- fresh coriander to garnish
TADKA (SPICE TEMPERING)
- 1 tbsp ghee
- 1/4 tsp of black mustard seeds
- 1 tsp cumin seeds
- 1 tbsp fresh ginger root
- A handful of spinach leaves
- 7-8 fresh curry leaves
Instructions
- Soak dhal for 1-2 hours in water
- In a small bowl soak the tamarind pulp with about 1 cup of hot water for about 15-20 minutes. Strain and keep the water and pulp in two separate bowls.
- Rinse dhal until the water is clear. Add the rinsed dhal with 8 cups of water and bring to boil in a pot.
- Once it has reached boiling, turn the heat down and continue to cook on medium heat until the dhal has reached a creamy texture (you may need to add water as you go, depending on desired consistency). This should take about 30-40 minutes. Scrape off the white foam from the surface whenever it forms during this cooking process.
- Once dal has reached a creamy texture, turn off the heat. You want this legume to not be crunchy and hard. You can cook it further until it becomes even more creamy, whichever is your preference. Add in all the powder spices, turmeric, pepper, salt, and tamarind water and stir well.
- Prepare in a skillet/fry pan with 1 tbsp ghee add the ginger and seeds and cook for a minute. Add in the curry leaves, thing, and chopped up spinach and cook for a little longer. Once the aroma is there and spinach is cooked it’s ready. Add this cooked spice mix to the dhal, stir well and let it sit for 5-10 mins. Garnish with fresh coriander.