1 C Tuver/Toor Dal (Yellow Split pigeon Peas)
1 Tomato, Chopped
1 Small Carrot, Peeled & Chopped
2 Green Chillies, Slit
1 Red Chillie, Slit
1" Ginger, Peeled & Grated
3 Tbsp Cilantro, Chopped
8-10 Peanuts, Raw
8-10 Broken Cashew
1 tsp Red Chilli powder
1/2 tsp Turmeric Powder
Lemon Juice to taste
1 C Water, to dilute
Salt to taste
Jaggery to taste ( My dal is on the sweeter side)
3 tsp Ghee (Clarified Butter)
1/2 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp methi seeds (dried fenugreek)
1/2" Cinnamon stick
5-6 curry leaves
1/4 tsp pinch Asafoetida
1.. Pressure Cook Toor Dal & Carrot with turmeric & salt....for atleast 4 whistles. Let it cool. Blend it well with a hand blender.
2.. Take a saucepan/pot, heat ghee, add mustard seeds, as it spluters, add methi seeds, cumin seeds, cloves, cinnamon, curry leaves & asafoetida.
3.. Add chopped tomato, red chilli powder, peanuts & cashew...cook for a while.
4.. Now add blended toor dal, water, jaggery, some chopped cilantro, and lemon juice. Bring it to boil then simmer it for another 10-15 mins.
5.. Remove from flame, add the rest of cilantro and lemon juice if needed. Have it as a lentil soup or Serve it with Jeera Rice/ Roti.
Susan's 14th helping of My Legume Love Affair