Sunday, January 29, 2012

Tur Daal

Tur daal is the best source of gaining proteins, lysine and tryptophan. It is used in the making of many cereals. It is very famous in Indian homes, especially in those ones which prefer vegetarian food. Down is the simplest way of making toor daal. This recipe is quite tangy and mouthwatering.

  • 2 cups of Tuvar or arhar daal (split pigeon peas)
  • 3 tomatoes (big sized)
  • Salt as per taste
  • Five curry leaves (kurry patta)
  • One teaspoon dry coriander (grounded)
  • One teaspoon red chilli powder (laal mirch powder)
  • One teaspoon aamchoor or dry mango powder
  • One medium sized piece of ginger (adrak), chopped
  • Half teaspoon haldi (turmeric powder)
  • One teaspoon cumin seeds (jeera)
  • A pinch of heeng (asafetida)
  • Green chillies as much liked
  • Fresh coriander leaves as much liked
  • Quarter cup of oil
Preparation Process:
Soak the tuvar daal for an hour. Then boil it in the pressure cooker and keep it aside. Add cumin seeds in the hot oil and when they start cracking and an aroma arise then add chopped ginger and tomatoes. Fry the tomatoes as much that they become soft and blended. Add salt, curry leaves, dry coriander, red chilli powder, aamchoor, haldi and heeng with little amount of water and cook for a while. When you notice the oil coming visible at surface then add boiled lentil in it and mix well. Add quarter cup of water and cover the pan so that the tuvar daal may get ready in steam on low flame. When water gets absorbed, add green chillies and coriander leaves for garnishing.

Delicious toor daal is ready. Serve it with raeta and roti.

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