Toor dal, also referred to as split pigeon peas, is a popular legume eaten in a variety of ways across India’s diverse culinary landscape.
Not only can toor dal be used to create a bevy of hearty dishes, but its health benefits are numerous as well. It is rich in folic acid and magnesium and can also provide an excellent source of dietary fiber and protein. If you are trying to cut down on your carb intake, you could just as easily nix the chapattis and eat both dishes as a stand-alone, one-pot meal, in which a dollop of yogurt and fresh herbs goes a long way in leaving you feeling full and satiated!
Delicious and healthy, toor dal is the way to go when you want to impress your guests the next time they visit! Check out these non-vegetarian and vegetarian variations of the recipe for toor dal!
Ingredients
Directions
Boil approximately 40 ounces of water in a medium to large heavy-bottomed pot over high heat. Then add dal and bring to a rolling boil. Keep the pot covered and reduce the heat/flame to medium—simmer until the dal is tender, which should be about 22 to 25 minutes. Continue simmering on low heat/flame.
In the meantime, in a separate deep skillet or wok, heat oil over medium to high heat. Add onions and cook until soft and translucent, about 8 to 10 minutes. Add the garlic, ginger, and green chilie—stir well.
Continue to cook for 2 to 3 minutes, then add cumin powder, coriander powder, turmeric powder, garam masala, salt, pepper, red chili powder, and nutmeg. Stir well to combine. Cook 4 to 5 minutes and reduce heat/flame to medium.
Slowly add the ground chicken, and using a wooden spoon, break down chicken to a mince. Keep stirring until the chicken is thoroughly broken up and beginning to brown, about 5 to 6 minutes. Add cooked dal and cook the mixture for another 5 to 6 minutes. Mix well to combine, reduce the heat to low, cover and simmer gently for 5-6 minutes.
Remove from heat, garnish with freshly chopped coriander leaves, and enjoy!
Ingredients
Directions
Boil approximately 40 ounces of water in a medium to large heavy-bottomed pot over high heat, then add dal and bring to a rolling boil. Reduce heat to medium-high once dal is tender and add spinach, turmeric, and salt to dal; stir and continue simmering for another 8 to 10 minutes.
Then, add tomatoes, reduce heat/flame to medium and cover. Let this simmer for 5 minutes before slowly adding red chilies and sambar powder. Simmer for another 5 minutes, then reduce heat/flame to low and continue cooking dal-spinach.
In a separate small sauté pan, heat oil over medium heat. Add garlic cloves, coriander, mustard seeds, cumin seeds, asafetida powder, and fenugreek powder. Cook for about 1½ to 2 minutes. Add spice mix to dal and stir. Add ghee and lemon juice, stir, and remove from heat.
Transfer to serving dish and enjoy your dal with a chappati!
For breaking news and live news updates, like us on Facebook or follow us on Twitter and Instagram. Read more on Latest Lifestyle News on India.com.