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                             YELLOW TOOR DAAL

Recipe By     : 
Serving Size  : 3    Preparation Time :0:00
Categories    : Main Dish                        Vegetables
                Vegetarian                       Indian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2   c            Toor daal
                        -OR- mung beans or lentils
   1 1/2   c            Water
     1/2   tb           Vegetable oil
   1       t            Cumin seeds
     1/8   ts           Asafetida or "hing" (opt.)
   1       sm           Dry, whole red chili
   1       t            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: ÿÿÿÿCover 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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