Yellow Toor Daal Recipe

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Ready in: 1-2 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
1/2 cup Toor daal, mung beans or lentils
1 1/2 cup Water
1/2 tablespoon Vegetable oil
1 teaspoon Cumin seeds
1/8 teaspoon Asafetida or "hing" (opt.)
1 small Dry, whole red chili
1 teaspoon Salt
3/4 teaspoon Fresh green serrano chilies (minced)
2 teaspoons Brown sugar or honey (opt.)
1/2 teaspoon Turmeric powder
2 tablespoons Tomatoes, chopped
1 tablespoon Fresh cilantro, chopped (optional)
1 tablespoon Yogurt
OR
1/2 teaspoon Lemon or lime juice

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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.

Puree daal with a hand-held 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.

This recipe from CDKitchen for Yellow Toor Daal serves/makes 4