Toor Daal (Toor Lentil)
One of the tastiest and most popular sources of protein in Vedic cooking
- 3/4 cup Toor daal (toor lentil)
- 3/4 teaspoon Turmeric
- 1 teaspoon salt
- 1 teaspoon Sugar
- 1/4 cup curd or yogurt
- 3 cups Water
- 3 tablespoon Ghee
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 1/2 tablespoon lemon juice
- 1 pinch Asafoetida
Pour the dry daal onto a plate to ensure it is clean.
Pour into a pressure cooker or instant pot and wash the daal 2-3 times, draining the water each time.
Add 2 cups of water and let it soak for 15-20 minutes.
Add salt and turmeric to the daal and pressure cook it for 5 minutes in a pressure cooker or instant pot.
After 5 minutes, turn the heat off and let the pressure release on its own. This allows the daal to finish cooking without extra heat.
Once the pressure is released, open the cooker and add yogurt and sugar. Mix well (I use a whisk to make sure the daal is smooth).
Add one more cup of water and let it cook on medium heat for 5 more minutes (no need to pressure cook this time).
After 5 minutes, the daal will be creamy and smooth.
Make cumin-mustard tadaka, add it to the daal, and mix well.
Just before serving, add lime juice. Mix well.
Serve hot with roti and/or rice and enjoy!
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