The lentils used in this recipe are “Toor” which are split and yellow. They are sold with an oily coating, I prefer to use the dry ones. This dal is a staple in most Maharashtrian households. “Toor dal” has a mild nutty flavor and is rich in protein and nutritious.
This recipe is from my mom in law but I do know another variation on this, made by my mom (I shall save that for another post). This recipe has coconut milk and is tempered with Asafetida, curry leaves and whole cumin. This lentil gets its subtle sweet taste from the sugar and coconut milk and the tamarind paste adds a bit of tang.
Dal tends to thicken when kept in the refrigerator and will loosen when reheated. While reheating, I always add hot water if I want the consistency to be slightly more runny. Serve warm with steamed basmati rice and pickle.
- 1 cup yellow lentils “Toor”, rinsed and soaked for 1/2 hour.
- 1/2 teaspoon turmeric powder “haldi”
- 1/4 teaspoon red chilly powder
- 2 green chillies, cut in half
- 3 tablespoons of finely chopped cilantro
- 3 teaspoons of sugar or jaggery
- 1/4 cup coconut milk
- 1 to 2 teaspoons of tamarind paste
- salt to taste
For tempering the lentil:
- 4 tablespoons of oil
- 1/4 teaspoon asafetida “hing”
- 1/2 teaspoon whole cumin seeds “jeera”
- 4- 5 curry leaves “kadi patha”