Different versions of Toor dal,Moong dal,Channa dal,urad dal and Masoor dal are cooked in almost all Indian families.South Indians use dals for their sambhar,medu wadas,idlis and dosai.Even other Indian families have dal in one form or the other in their daily diet.
Toor dal is popular among all the dals specially with all rice lovers.
The best method to cook the toor dal is with the pressure cooker.The dal cooks well if it is soaked in water atleast for half an hour.
Pair this dal with steaming hot rice and lime/mango pickle and this becomes the best and the easiest comfort food.
1/2 cup toor dal
3-4 Curry leaves
1 tsp musturd seeds
pinch of hing (asafoetida)
1tbsp ginger garlic paste
1/2 medium onion finely chopped or 1 shallot
1 dry red chilli
1-2 green chilli
1 tsp tumeric
1 small tomato finely chopped
2 tbsp cilantro
1 tbsp lemon juice
1 Tbsp oil
Wash and soak the dal for half an hour and pressure cook it with enough water for 4 whistles.Once done mix the dal well so that there and no lumps.
Heat oil in a kadhai.When it is hot enough add hing,musturd seed when they crackle add the curry leaves,red chilli,green chillis,ginger galic paste when the paste turns light brown add the onions,fry until they are translucent.Add the tomato when it is soft enough add dal ,tumeric powder,salt ,cilantro and 1/2 cup water.Cover and cook for 10 mins.Turn off the heat and add the lemon juice.
Note:Adjust the thickness of the dal according to your liking.