Toor Dal
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  • 2 cups uncooked toor dal (or 4 cups cooked); Toor dal, aka Split Pigeon Peas, is available online here.
  • 12 tablespoons ghee
  • 12 teaspoons cumin seeds
  • 11 ½ teaspoons yellow mustard seeds
  • 11 medium onion, diced
  • 11 tablespoon garlic paste (or about 1 inch ginger, grated on microplane grater)
  • 11 tablespoon ginger paste (or about 2 large garlic cloves, grated on microplane grater)
  • 1¾ teaspoon turmeric powder
  • 11 teaspoon garam masala powder
  • 11 teaspoon red chili powder
  • 1½ teaspoon cumin powder
  • 11 roma tomato, finely diced (about 1/3 cup)
  • 11 tablespoon lemon juice
  • 1¼ cup chopped cilantro, plus additional for garnishing
  • 1 Salt, to taste (I used about 1 teaspoon)Start by rinsing dal in a colander, swirling often with your hands to ensure it is fully rinsed.
  • 1 Place rinsed dal in a bowl with plenty of water to soak for at least 1 hour.
  • 1 In a large saucepan add soaked dal and 6 cups of water. Boil uncovered for 30-40 minutes, or until dal is very mushy.
  • 1 Drain any excess water. Set aside. You should have about 4 cups of cooked dal.
  • 1 In a large saucepan or wok, heat the ghee over medium heat. Add cumin seeds and mustard seeds. Saute until seeds begin to pop and the mustard seeds have turned a deep brown color.
  • 1 Add onions and a pinch of salt and saute until the onions are lightly browned and softened.
  • 1 Next add the ginger and garlic pastes. Saute briefly- just about 30 seconds to 1 minute.
  • 1 Add remaining spices- turmeric, garam masala powder, red chili powder, and cumin powder. Saute for about 30 seconds.
  • 1 Then add diced tomato and ½ cup water. Cook down until water evaporates and the oil begins to separate from the mixture. Tomato should be very soft. (Takes about 6-7 minutes).
  • 1 Next, stir in the cooked dal. Season mixture generously with salt to taste. Stir in lemon juice.
  • 1 I added about 2 cups of additional water at this stage to thin out the dal. Feel free to add more or less water to your desired consistency.
  • 1 Cover and simmer for 15-20 minutes, stirring intermittently to prevent sticking, to allow flavors to come together.
  • 1 Lastly, stir in chopped cilantro. Add additional cilantro leaves to garnish bowls of dal.



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