Toor dal (split, hulled pigeon peas) is one of the most popular everyday dals enjoyed in Indian homes. It's easy to make stovetop, or it can be prepared quickly in a pressure cooker or Instant Pot. It can be lightly seasoned or spiced as desired. In Northern India, it's typically served plain.
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In Southern India, vegetables are added to the cooked dal and highly seasoned to make a different dish called sambar. Toor dal complements most vegetable side dishes and is great with roti and/or rice.

Ingredients:

Cooking time: 30 minutes

Serves: 6

• 1 onion, thinly sliced
• ¾ cup toor dal (also known as Pigeon Peas or Yellow Lentils)
• 4 cups water
• 1 tsp peeled and grated fresh ginger
• ¾ tsp salt, or to taste
• ½ tsp turmeric powder
• 2 tsp canola or vegetable oil
• ½ tsp cumin seeds
• 1 tsp ground coriander (these are ground, dried cilantro seeds)
• ¼ tsp cayenne pepper, or to taste
• 3 Tbsp tomato sauce (or 1 Tbsp tomato paste mixed with 2 Tbsp water)
• ¼ tsp garam masala

Garnish with (all optional):

• 2 Tbsp chopped fresh cilantro
• 2 Tbsp minced fresh garlic, fried
• 2-3 dried red chilies, fried (if you are looking for a little kick)
• 1 tbsp fresh curry leaves, fried (If you are feeling adventurous)

Directions:

1. Fry the sliced onion in 1 tbsp olive or avocado oil.
2. Place dal in a bowl and wash in 2 to 3 changes of water. Rub dal between your hands as you wash. Soak in water 2 hours or longer. Drain, wash in fresh water one more time, and drain again.
3. In a saucepan, combine drained dal, water, ginger, salt, and turmeric. Place over medium-high heat and bring to a boil. Once boiling, reduce heat to medium and cook at a low boil, uncovered, 25 to 30 minutes, until the beans are very soft.
4. Stir several times to mix beans with liquid.
5. To make the chounk, heat oil in a small skillet over medium-high heat. Add asafet-ida, if desired, and cumin seeds. Cook for a few seconds until cumin seeds are golden brown. Remove from heat, add coriander and cayenne pepper, and cook for a few more seconds. Stir in tomato sauce, return to heat, and simmer 10 seconds. Stir chounk and garam masala into dal.
6. Simmer seasoned dal 5 to 7 minutes.
7. Transfer to a serving bowl and garnish as desired. Serve hot.

Cooking Tips:

• Dal thickens as it cools. You may want to add water, if desired.
• You may also cook this in a pressure cooker on low heat, medium pressure for 15 minutes.

Enjoy this comforting Southeast asian dish in a simple menu of delicious yellow lentils, some sauteed veggies, and a low-sugar dip or chutney. Cooking toor dal has embellished my cooking style and launched some new interests in southeast asian foods and flavors!  I'll make a double batch next time.

Nutrient Analysis per serving (½ cup)

Calories: 103  |  Total fat: 2.5g  |  Sat fat: 0g  |  Sodium: 336 mg  |  Total carbohydrate: 17 g  |  Dietary fiber: 4 g  |  Protein: 6 g