Gujarati Toor Dal (Split Pigeon Peas Soup)

Know What You Eat:

Pigeon pea meal has a very high content of potassium, phosphorus, moderate content of calcium and magnesium and low content of iron, zinc, copper and manganese.They are good amount of Vitamin A, Niacin and small amount of thiamin, riboflavin, Vitamin B6, folate and pantothenic acid.

Health Benefits of Pigeon Pea: Pigeon Pea cures cough, poisoning effect, gas troubles, acidity, stomach pain and piles. It makes a balanced human food, quells swelling of internal organs and with water it cures intoxicating effects. It is useful in the treatment of internal organ swelling. Some herbal practitioners/researchers are of the opinion that it diminishes the swelling of internal organs like stomach, liver, intestines etc. In case of wound or cancer of these organs it is helpful in reducing them.

Ingredients

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)

For Tempering:

3 tsp Ghee (Clarified Butter)
1/2 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp methi seeds (dried fenugreek)
2-3 cloves
1/2" Cinnamon stick
5-6 curry leaves
1/4 tsp pinch Asafoetida

Method:

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.

Event Participation:

Susan's 14th helping of My Legume Love Affair

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