I am not a dietitian, I am a Research and Development Chef with a Nutritional Concentration. This site is based on opinions I've formed through my research and experience working for manufactured food processors.

Thursday, September 2, 2010

Jaya Mummy's Toor Dal

1 cup toor dal (a.k.a. yellow pigeon peas), rinsed
2 cups of water
1 pinch turmeric

1 TBSP ghee
1 tsp black mustard seeds
2 tsp cumin seeds
2 dried red chilies

1 TBSP fresh ginger, minced
1 TBSP fresh garlic, minced
1/2 onion, minced
1 green chili, split
2 curry leaves

1 cup hot water
1/2 tomato, minced (I used a green heirloom)
2 TBSP fresh cilantro, minced
salt TT
cayenne pepper TT

Preparing the dal for this recipe can be accomplished via two different methods:
Method one: Use a pressure cooker (faster).
Method two: Cook in a covered pot over medium heat until tender.

Either method works, I like to use a covered pot.  That being said, combine the dal and 2 cups of water.   Cook it using one of the two methods.  In the interim, heat the ghee and add the mustard, cumin and dried red chilies.  Saute until the seeds start to pop.  Add the curry leaves, ginger, then the garlic one step at a time, and continue sauteing for one minute.  Incorporate the onions and green chili, cook until tender. 

Combine the cooked dal and onion mixture together, plus add one cup of hot water, and the tomato.  Toss in salt and cayenne pepper to taste and continue cooking an additional 5 minutes.   Stir in the cilantro just prior to serving.  The traditional Indian practice is to eat dal with warm roti (Indian flat bread). 

Jaya Mummy in action
My Dearest Jaya Mummy

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