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Yellow Toor Daal

1/2 c Toor daal

-OR- mung beans or lentils 1 1/2 c Water

1/2 tb Vegetable oil

1 ts Cumin seeds

1/8 ts Asafetida or "hing" (opt.)

1 sm Dry, whole red chili

1 ts Salt

3/4 ts Fresh green serrano chilies

- (minced) 2 ts Brown sugar or honey (opt.)

1/2 ts Turmeric powder

2 tb Tomatoes, chopped

1 tb Fresh cilantro, chopped

- (optional) 1 tb Yogurt; -OR-

1/2 ts Lemon or lime juice

`Daal` refers to a variety of lentils, peas and beans that are used to make soups and stews also known as `daal`. This recipe calls for `toor daal`, split yellow pigeon peas, but you can substitute mung beans or red lentils. Vaghar, the method used here to saute spices in oil is a basic Gujarati cooking technique used in making most dishes. DIRECTIONS: =========== Cover daal with water and soak 30 minutes. If using a pressure cooker, reduce soaking time to 10 minutes. Discard soaking water in a large saucepan or pressure cooker. Cook 50 minutes by conventional method or 15 minutes in a pressure cooker. If using red lentils, cook 30 minutes by conventional method or 10 minutes in pressure cooker. For a souplike consistency, add 1/4 to 1/2 cup more water if needed. Puree daal with a handheld electric blender or in a food processor. Heat oil in a small skillet over medium heat. Add cumin seeds and asafetida. Cook until cumin seeds turn golden brown, about 1 minute. Add to the daal and bring to a boil. Stir in chilies, salt, sugar, turmeric and tomatoes. Lower heat and simmer uncovered 5 minutes. Remove daal from heat. Stir in cilantro and yogurt or lemon juice and serve immediately. Makes 3 to 4 servings Calories per serving: 116 Grams of fat: 2 % Fat calories: 16 Cholesterol: 0 mg Grams of fiber: 2.5 Source: Delicious! April 1994 Typed for you by Karen Mintzias

 

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