All Recipes Main Dish Recipes Rice Beans and Rice Recipes

Ingredients

1 cup toor dal (pigeon peas) 1 teaspoon salt ½ teaspoon olive oil 1 teaspoon ground cumin 1 small onion, finely chopped 1 (3 inch) piece fresh ginger, finely chopped, or to taste ½ teaspoon ground turmeric 2 large tomatoes, chopped 10 sprigs fresh cilantro 1 green chile pepper, finely chopped 1 lemon, juiced

Nutrition Info

197.7 calories carbohydrate: 39.7 g cholesterol: : - fat: 3.5 g fiber: 10.4 g protein: 9.3 g saturatedFat: 0.6 g servingSize: - sodium: 1189.2 mg sugar: 7.7 g transFat: : - unsaturatedFat: : -

Place toor dahl in a mesh colander and rinse in warm water. Transfer to a saucepan. Cover with 2 cups water and salt, bring to a boil. Cook, covered, over medium heat, until tender, about 40 minutes.
Heat olive oil in a skillet. Add cumin, cook until cumin swells and turns golden brown, 1 to 2 minutes. Add onion, ginger, and turmeric, cook and stir until onion is softened, about 5 minutes. Add tomatoes, cilantro, and green chile, cook and stir until softened, about 10 minutes. Stir in the dhal. Simmer, covered, until flavors combine, about 10 minutes. Stir in lemon juice.

2 servings

My mom's recipe - delicious Indian comfort food that goes well with rice or roti.