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Toor Daal with Bay Leaf and crisp Cilantro (Pigeon Pea soup) with Jeera Rice. vegan glutenfree

Name: Toor Daal with Bay Leaf and crisp Cilantro (Pigeon Pea soup) with Jeera Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 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

Published: Apr 15, 2012 · Modified: Jan 7, 2019 by Richa 34 Comments

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Good old Toor Daal (Pigeon Pea soup) and Chawal(Rice) today. Comfort food for any day!

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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.

More Daals/Lentil stews collection here.

A bowl of toor daal and rice on patterned fabric

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5 from 1 vote

Toor Daal with Bay Leaf and crisp Cilantro (Pigeon Pea soup) with Jeera Rice

Comfort food for any day! A vegan and gluten free recipe.

Prep Time10 mins

Cook Time30 mins

soaking time30 mins

Total Time40 mins

Course: Main Course

Cuisine: Indian, Vegan

Keyword: comfort food, Indian main meal, vegan main course

Servings: 2 servings

Calories: 213kcal

Author: Vegan Richa

Ingredients

3/4 cup (177.44 g) Toor Daal Split pigeon Pea
2 cups (500 ml) water

Tadka/Chaunk/Tempering:

2 Teaspoons organic canola oil or coconut oil
1/2 teaspoon (0.5 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 (3 Tablespoons) cilantro chopped
1/2 teaspoon (0.5 teaspoon) turmeric
1 medium tomato chopped
3/4 - 1 teaspoon salt or to taste

Variations:

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

Instructions

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.

Notes

Cumin Rice: 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.

Nutritional values based on one serving without rice

Nutrition

Nutrition Facts

Toor Daal with Bay Leaf and crisp Cilantro (Pigeon Pea soup) with Jeera Rice

Amount Per Serving

Calories 213 Calories from Fat 45

% Daily Value*

Fat 5g8%

Sodium 174mg8%

Potassium 942mg27%

Carbohydrates 49g16%

Fiber 19g79%

Sugar 8g9%

Protein 19g38%

Vitamin A 875IU18%

Vitamin C 42.1mg51%

Calcium 54mg5%

Iron 3.9mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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Toor Daal with Bay Leaf and crisp Cilantro (Pigeon Pea soup) with Jeera Rice

Ingredients

Tadka/Chaunk/Tempering:

Variations:

Instructions

Notes

Nutrition

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