Oiled Yellow Dal
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Toor Dal (Gujarati) |
| Hearty, buttery and tasty. |
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Oiled Yellow Dal
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Toor Dal (Gujarati) |
| Rating: easy |
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Preparation time: 15 min. plus cooking time
If using a pressure cooker, figure on 15 to 20 min. If using a conventional on the stove pot, figure up to an hour of slow cooking. |
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Ingredients:(part 1, the soup)
1 cup arhar dal, washed well...at least three rinses* 4 cups warm water not quite a teaspoon of tumeric a little over a teaspoon of salt 1 tablespoon of Amchoor(Mango powder) (optional) 1 teaspoon sambar masala(optional) |
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Procedure:
Cook very slowly over medium heat (or use a pressure cooker for about 3 releases of steam pressure)until a soft puree with a few whole 'seeds' of dal still whole. Add more water if too thick. Go for a little thicker than mushroom soup. This is pretty much a personal preference. |
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Ingredients:(part 2, the 'chaunk')
Chaunk is butter or oil that is heated, spices added and then is dumped on top the cooked dal. 1/2 teaspoon cumin seeds tiny touch of heeng (asafoetida) (optional) 3/4 teaspoons of black mustard seed red pepper to taste 2 Table spoons of ghee (clarified butter) or, to be less traditional but more heart friendly, olive oil. |
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Procedure:
Heat the oil or ghee under a medium heat. Fry the mustard seed in the oil until it pops and jumps around the pan and the cummin turns golden. This step is extremly quick. As soon as the mustard pops throw in the rest of the spices and cook until the cummin just begins to turn gold. This whole procedure shouldn't take more than a minute or two...maybe less. Throw the hot oil with the spices on the dal. Serve immmediately or reheat for later. This is a good 'keeper' and can be reheated any number of times. |
