Nutrition of Each Serving
Note: Makes 8 Servings
- 209 calories
- 5g fat
- 0mg cholesterol
- 156mg sodium
- 673mg potassium
- 30g carbohydrate
- 8g fiber
- 1g sugar
- 11g protein
Items Needed
Ingredients
- 1 cup of toor dal
- 5 cups of water
- 1 cup tomato
- ¾ teaspoon ginger root
- ¼ teaspoon thai chili
- 1 dried chili
- ½ teaspoon turmeric
- 2 teaspoon coriander powder
- 1 teaspoon kosher salt
- ½ teaspoon tamarind paste
- 2 tablespoon raw peanuts
- 2 tablespoons canola oil
- 1 teaspoon yellow mustard seeds
- ½ cup cilantro
Equipment
- crock pot
- medium sauce pan
- medium pan
- immersion blender
Steps
Preparation
- Soak for at least 30 minutes (then strain)
- 2 tablespoons raw peanuts
- ¾ cup hot water
- Pull apart
- 1 dried chili
- Destem and chop
- ½ cup cilantro
- Chop
- 1 cup tomato
- Mince
- ¾ teaspoon ginger root
- ¼ teaspoon thai chili
- Measure
- 3 cups of water
- 1 cup of water
- 1 cup of water
- ½ teaspoon turmeric
- 2 teaspoon coriander powder
- 1 teaspoon kosher salt
- ½ teaspoon tamarind paste
- 2 tablespoon raw peanuts
- 2 tablespoons canola oil
- 1 teaspoon yellow mustard seeds
Cook
- Using a crock pot you will cook the dal. Put the crock pot at low heat then add:
- 1 cup toor dal
- 3 cups water
- Cook for 3-4 hours and periodically stir.
- Pro Tip: If the water burns off and the dal gets stuck to the bottom add ⅓ cup of water and stir.
- Once the dal has completely broken down and there are no chunks turn off the crock pot.
- Add the cooked dal into a medium sauce pan and then turn to medium heat.
- While the dal is warming up slowly add 1 cup of water and constantly stir.
- Once the cup of water is added use an immersion blender to smooth out the dal.
- Pro Tip: If the water burns off and the dal gets stuck to the bottom add 2 tablespoons of water and stir.
- Once the immersion blender has mixed all of the dal add:
- ¾ teaspoon ginger root
- ¼ teaspoon thai chili
- ½ cup tomato
- ½ teaspoon turmeric
- 2 teaspoon coriander powder
- 1 teaspoon kosher salt
- ½ teaspoon tamarind paste
- 2 tablespoon raw peanuts
- Bring to a boil for a few minutes then lower to simmer and cook for 10-15 minutes.
- Pro Tip: Periodically stir to avoid the dal from sticking to the bottom of the saucepan. If needed add 2 tablespoons of water and stir.
- While the dal is cooking in a medium pan at medium heat add:
- 2 tablespoons canola oil
- 1 teaspoon yellow mustard seeds
- 1 whole dried chili
- ½ cup tomato
- Cover pan with lid until yellow mustard seeds begin to pop.
- Lower heat once all mustard seeds are dark brown(almost black) and continue to cook for a few minutes
- Pro Tip: Periodically stir to avoid the tomato from sticking to the bottom of the pan. If needed add 2 tablespoons of water and stir.
- Once the tomatoes are soft and the mixture is thick remove from heat.
- return to the dal sauce pan and add:
- the tomato mixture from the pan
- 1 cup of water
- ½ cup cilantro
- Cook for a few minutes.
- Flavor Test: You should start to taste to see if you want to adjust the flavor. Below are recommended incremental measurements you could use to adjust flavor:
- ¼ teaspoon ginger root
- pinch of salt
- pinch of thai chili
- Flavor Test: You should start to taste to see if you want to adjust the flavor. Below are recommended incremental measurements you could use to adjust flavor:
- If you added any additional spice cook for another 5 minutes if not you can remove from heat.
Serving Recommendation
I recommend you pair with Indian rice.