Indian
Indian - Dals and Soups
Lemon Pickle Toor Dal
Chef's Menu Description
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 1/4 cup toor dal
- • 1 tsp black peppercorns
- • 2 tsp cumin seeds
- • 1 tbsp ghee
- • 1 tsp mustard seeds
- • 1/4 tsp asafoetida
- • 2 dried red chilies
- • 1 lemon, juiced
- • 1 tsp salt
Preparation Steps
1
Phase 1
Pressure-cook the toor dal with 1 cup water until very soft and whisk it smooth.
2
Phase 2
Coarsely crush the peppercorns, 1 tsp cumin seeds, and 1 dried red chili.
3
Phase 3
Heat ghee, pop the mustard seeds, remaining cumin seeds, remaining red chili, and asafoetida.
4
Phase 4
Add 1.5 cups water, the ground powder, whisked dal, and salt, and simmer until frothy.
5
Phase 5
Off the heat, stir in the lemon juice and serve as a soup or with steamed rice.