Good old Toor Daal (Pigeon Pea soup) and Chawal(Rice) today. Comfort food any day. I remember sneaking out to my neighbors’ house every few days when I was 9 or 10, to eat some Daal Chawal. They used to make Toor Daal every 3-4 days and mostly the same recipe. It was a simple preparation, sometimes with tomatoes, sometimes without, and just a mild Chaunk/Tadka with bay leaf and red chili. A very few times there would be mustard seeds. But mostly It was the Toor Daal(split Pigeon Pea) in all its glory.
Like all Daal(lentil soup/stew) recipes, this is very flexible to taste. Add more spices or herbs, spice mixes, different types of chili, add garlic and/or ginger. Try out Paprika, dry whole red chili or green chili, Aleppo pepper flakes, poblano.. the taste of the Daal will change.
It was sunny in Seattle after a bunch of cloudy months! That means its almost like a state holiday. Everyone is on the road. And the city looks so gorgeous.
3/4 cup Toor Daal(Split pigeon Pea)
2 cups water
2 Teaspoons organic canola oil or coconut oil
1/2 teaspoon black mustard seed (Raee)
2 bay leaves (tejpatta)
a generous pinch of asafetida (hing)
1 whole red chili broken into 2, or 1 green chili chopped
3-4 Tablespoons cilantro chopped
1/2 teaspoon turmeric
1 medium tomato chopped
3/4 – 1 teaspoon salt or to taste
Add 1/4 teaspoon paprika or 1/4 teaspoon cumin powder to the tadka
Add greens with the cilantro.
Add 2-3 tomatoes.
Add a teaspoon of Tamarind pulp
Wash and soak daal/lentils for half an hour. If not using pressure cooker then soak for atleast 4 hours.
In pressure cooker or a medium deep pan, add oil and heat on medium heat.
Test the heat by adding a few mustard seeds to the oil; if they crack immediately, the oil is ready.
Add mustard seeds, and after a few seconds, add bay leaves and red chili/green chili, stir for 10-15 seconds.
Add the chopped cilantro and cook for a minute or so until it crisps up.
Add the tomatoes and turmeric. Mix well and cook covered until tomatoes are half done.(3-4 minutes)
Rinse Daal and add with water and salt. Mix.
Pressure cook for 2 whistles on medium, or cook covered for 20-30 minutes on medium-low, or until daal is starts to mix with the water.
Serve hot with fresh cumin Rice.
Add lemon juice if needed. Or serve along with some Indian Pickle/Achar.
In a deep pan, add a teaspoon of oil, add 1/2 teaspoon of cumin seeds, heat on medium till fragrant. Add washed 1/2 cup of Basmati rice.
Mix and add 1 cup of water, 1/4 teaspoon salt or to taste. Mix and cook partially covered until rice is done. Serve hot.