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My "Love Affair" with Toor Dal Tadka (Yellow Split Pigeon Peas Lentils)


By All My Cooking (Visit website)






So the reason I named this dish, "My Love Affair with Toor Dal Tadka," is because this is the very first dish my husband ever cooked for me.  It is quite funny, actually.  Growing up, I never liked the way my mom made dal at home and hated dal for the longest time, until I met my husband.  Toor Dal Tadka was one of the few dishes my husband was able to make.  During the time he was courting me, he would invite me over for dinner and make this dish for me.  I was so amazed by his talent!  He taught me how to make dal and the tadka that goes along with it.  I thought I may be marrying a chef, every woman's dream!

 
Sadly, now our roles are reversed :-(  He claims I make even better Dal Tadka than he does, I'm sure it's a trick he uses so he doesn't have to cook at all.  On a lazy day, I make this dish, it takes 30 minutes, tops! 

 
Toor Dal Tadka (Dal Chawal) is my husband's favorite dish, and a dish that remains very close to my heart!  It goes best with rice, hope you enjoy it!

 
NUTRITION: Toor Dal is high in protein, however it is also high in carbohydrates.  Many people assume Dal does not contain carbs, however it does.  It is very good for you and a good source of protein for all you non-meat eaters.

 




INGREDIENTS:



Toor Dal - 1 cup

Water - 3 cups

Turmeric Powder - 1/2 tsp

salt to taste

Red Chili Powder - 1/2 tsp 

For Tadka: (Tadka means frying spices in oil and adding the flavors to the main dish)

Jeera Seeds - 1 tsp
Mustard Seeds - 1 tsp

Hing - 1/4 tsp

Dry Red Chillies - 3 (broken)



DIRECTIONS:

  
1. Wash a cup of toor dal and set aside.







2. Add toor dal, water, salt and turmeric powder, in a pressure cooker.  You should have an opaque yellow color.



NOTE: Be EXTREMELY careful when handling a pressure cooker - it is best to have someone teach you before you work with one.







3. Cover and seal the pressure cooker, set the gas on low-medium heat.  Wait for the first whistle and turn off the stove.  This will take about 10-15 minutes.  As soon as you hear the whistle, turn off the gas. 






4. Wait about 20-30 minutes before you open the pressure cooker.  Check the pressure to make sure all the steam has been released.  This is what you should have.




5. Now set aside the spices for the tadka. 







6. Heat a very small pot on medium heat, wait until the pot is really hot.  Add oil.







7. Add the tadka spices.  Cook the spices for about 1-2 minutes, or until the seeds crackle and you smell the jeera and hing.







8. Add the tadka to the dal. 







9. Add 1/2 tsp of red chili powder for extra spice. 











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