Indian
Indian - Dals and Soups
Medu Vada 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
- • 3 tomatoes, chopped
- • 1 tsp black peppercorns
- • 2 tsp cumin seeds
- • 4 garlic cloves
- • 1 tbsp ghee
- • 1 tsp mustard seeds
- • 1 sprig curry leaves
- • 1 tsp salt
Preparation Steps
1
Phase 1
Pressure-cook the toor dal with 1 cup water until soft and whisk it smooth.
2
Phase 2
Coarsely crush the peppercorns, cumin seeds, and garlic cloves.
3
Phase 3
Boil the tomatoes with 2 cups water, the crushed masala, and salt until the tomatoes turn pulpy, then add the dal and simmer until frothy.
4
Phase 4
Heat ghee, pop the mustard seeds and curry leaves, and pour into the rasam.
5
Phase 5
Rest 10 minutes and serve hot as a soup or with fried medu vadas.