Gujarati toor dal (split pigeon peas soup)

Main Dish
4 servings
15 min
15 min
Very Easy


Number of serving: 4
1 Cup Tuver/Toor Dal (Yellow Split pigeon Peas)

1 Tomato, Chopped

1 Small Carrot, Peeled & Chopped

2 Green Chillies, Slit

1 Red Chillie, Slit

1" Ginger, Peeled & Grated

3 tablespoons Cilantro, Chopped

8-10 Peanuts, Raw

8-10 Broken Cashew

1 teaspoon Red Chilli powder

1/2 teaspoon Turmeric Powder

Lemon Juice to taste

1 Can Water, to dilute

Salt to taste

Jaggery to taste

For Tempering:

3 teaspoons Ghee

1/2 teaspoon mustard seeds

1 teaspoon cumin seeds

1/2 teaspoon methi seeds

2-3 cloves

1/2" Cinnamon stick

5-6 curry leaves

1/4 teaspoon pinch Asafoetida


  • Pressure Cook Toor Dal & Carrot with turmeric & salt for atleast 4 whistles. Let it cool. Blend it well with a hand blender.
  • Take a saucepan/pot, heat ghee, add mustard seeds, as it spluters, add methi seeds, cumin seeds, cloves, cinnamon, curry leaves & asafoetida.
  • Add chopped tomato, red chilli powder, peanuts & cashew cook for a while.
  • Now add blended toor dal, water, jaggery, some chopped cilantro, and lemon juice. Bring it to boil then simmer it for another 10-15 minutes.
  • Remove from flame, add the rest of cilantro and lemon juice if needed.

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