Aarsi’s Ultimate Toor Dal/ Split Pigeon Pea Lentils:

Total Time: 41 hrs Preparation Time: 1 hr Cook Time: 40 hrs

Ingredients

• 1 cup split pigeon pea lentils (toor dal)
• 6 fresh curry leaves
• 2 small roma tomato, diced
• 1 teaspoon black mustard seeds
• 1 teaspoon cumin seed
• 1/2 teaspoon turmeric powder
• 1 1/2 tablespoons garam masala
• 1 tablespoon coriander powder
• 1/2 teaspoon red chili powder
• 2 teaspoons table salt
• 2 tablespoons ghee (clarified butter)
• 2 1/2 cups water
• 1/4 cup fresh cilantro leaves, chopped
• fresh juice from half lemon
• 1 pinch asafetida powder

Recipe

• 1 wash the lentils at least 4-5 times until the water is somewhat clear.
• 2 soak the lentils in fresh water for 40 minutes.
• 3 heat ghee in a pressure cooker.
• 4 add cumin seeds, asafetida, turmeric powder, mustard seeds and the curry leaves.
• 5 when the above starts splattering, add the tomatoes, along with the garam masala, coriander powder and red chili powder. stir to combine.
• 6 place a lid and let this cook for 6-8 minutes until the tomatoes become tender and the ghee starts separating from them. stir regularly.
• 7 add the drained lentils along with the water and salt to the tomato mixture. stir to combine.
• 8 place the pressure cooker lid with the whistle on and let the lentils cook on medium heat until they become tender but retain their round shape. i like to give it, at least 5 whistles.
• 9 switch off the gas and place the pressure cooker aside to cool.
• 10 remove the lid and add the lemon juice and fresh cilantro leaves. stir gently to combine.
• 11 serve hot with rice and enjoy with your loved ones!