1/2 cup Toor dal
1/2 teaspoon salt
1/4 teaspoon turmeric powder
1 tablespoon ghee or clarified butter can be substituted with oil
1 tablespoon channa dal
1 tablespoon urad dal
1/2 teaspoon of mustard seeds
a pinch of fenugreek seeds or methi
2 dry red chili or according to taste
1/4 teaspoon of asafoetida
1 tablespoon of lemon juice
a few cilantro leaves for garnish
Enough water for preparation
Preparation: Cook the dal in 2 cups of water in medium high heat, when the water starts boiling reduce the heat to medium-low. Let the dal cook for 30 to 35 minutes or until it is cooked.
For seasoning heat clarified butter in a pan on medium heat add channa dal and urad dal, when the dal sizzles add mustard seeds, when the mustard seeds crack add the dry chili and fenugreek seeds turn the heat off add turmeric and asafoetida and add it to the cooked dal. Add salt and mix. If the dal is too thick add some water let it come to a boil. Turn the heat off add lemon juice and garnish with cilantro leaves.
Serve with rice or chapati.
Toor dal is a very important part of Indian vegetarian diet. It is high in protein. In southern India toor dal is used to make a variety of soups, with and without vegetables.