Split Pigeon Peas – Toor Dal

by | Nov 9, 2011 | Gluten Free, Gujarati Food, Indian Food, Lentils / Daals, Low Glycemic Recipes, No Garlic, No Onion, Quick Recipes

This dal is must all over India. It is the basic staple for both the rich and poor. This is one of the greatest sources of protein in our diet.

Cooking Preparation Time: 30 Minutes
Serves: 4-6

Ingredients:

1    Cup Toor Dal (Pigeon Peas)
4    Cups Water 
2
1/4		 TBsp
Tsp		 Ghee or Oil
Astofedia
1/4 Tsp Turmeric
1    Tsp Mustard and Cumin Seeds
Salt to taste
1/4 Tsp Chili Powder
1 Small Piece of Ginger
1    Small Green Chili
2    TBsp Sugar or Jaggry or Gur
1    Tbsp Lemon Juice
1    Small Tomato, cubed
Few Curry Leaves
Few Peanuts

How to Prepare:

  1. Wash dal thoroughly.
  2. Bring to a boil in a pot and when it’s done, use a hand blender to blend it smoothly.
  3. Return to pot and bring to a boil on medium heat, add spices and sugar and lemon juice, ginger chili and cut tomatoes.
  4. Now in a very small pan add oil or ghee of your choice. When it is heated, add cumin and mustard seeds. It will start popping. Add a little astofedia and turmeric.
  5. Add this mixture from the small pan on top of the dal. It is also called chok or vaghar.
  6. Garnish with cilantro.

Tips: Sugar and lemon juice goes together. It is totally up to personal taste. Hope you will like it!

Single Serving Size
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Health Benefits of The Split Pigeon Pea


From: A2ZVegetarianCuisine.blogspot.com

Pigeon Pea cures cough, poisoning effect, gas troubles, acidity, stomach pain and piles. It makes a balanced human food, quells swelling of internal organs and with water it cures intoxicating effects. It is useful in the treatment of internal organ swelling. Some herbal practitioners/researchers are of the opinion that it diminishes the swelling of internal organs like stomach, liver, intestines etc. In case of wound or cancer of these organs it is helpful in reducing them.