Pairs with Split Toor Dal (Arhar Dal)

Toor Dal Tadka

Name: Toor Dal Tadka
Total time: 30 min
Yield: 4
Cuisine: North Indian
Ingredients: 1 cup toor dal (split pigeon pea), washed; 3 cups water; ½ tsp turmeric; 1 tsp salt; 1 small tomato, roughly chopped; For tadka: 2 tbsp cold-pressed mustard oil, 1 tsp cumin seeds, 2 dry red chillies, ½ tsp asafoetida (hing), 4 garlic cloves (crushed), 1 tsp Kashmiri chilli powder; Juice of ½ lemon; Fresh coriander to finish

30 minutesServes 4MainNorth IndianGluten Free Vegan Dairy Free High Protein Diabetic Friendly

The most-eaten dal in India, made properly — pressure-cooked until silky, finished with a sizzling mustard oil tadka. GI 22, 568µg folate, and the kind of depth a restaurant version never achieves at home.

Ingredients

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Key ingredient

Buy Split Toor Dal (Arhar Dal)Read the science — Toor Dal

Method

Field Note

The order of tadka additions matters: hing before garlic (it needs the oil's heat), chilli powder off the flame (it burns in 2 seconds). Mustard oil tadka for toor dal is the Bihar and UP tradition — it adds a pungency that sesame or coconut oil cannot replicate.

— From BeeaBeej —