TOOR DHAL

toordhal.jpg
 

SERVES 4 : Easy-moderate

PREP TIMe : 1 hour

COOKING TIME : 45-60 minutes

DOSHIC EFFECt + aggravates - Balances

- Vata   - Pitta    - Kapha 

 

iNGREDIENTS                                            

  • 1 cup of split yellow moong dal 

  • 1 tbsp fresh ginger root 

  • 1 tsp cumin seeds

  • 1/2 tsp of ajwain seeds

  • 1/2 tsp turmeric powder

  • pinch of black pepper

  • 1 tsp cumin powder

  • 1 tsp coriander powder

  • 7-8 fresh curry leaves

  • pinch of asafoetida/hing

  • 1 tsp salt

  • lemon to taste

  • fresh coriander to garnish

  • 8 cups of water

  • 1 tbsp ghee

Additional add-ins                                            

  • garlic

  • onion

  • garnish with fresh basil

  • add oregano into dhal

METHOD   

                                            

  1. Soak moong for 1-2 hours in water

  2. Rinse moong until the water is clear.

  3. Add the rinsed moong with 8 cups of water and bring to boil.

  4. Once it has reached boiling, turn the heat down and continue to cook on medium heat until the dhal has reached a creamy texture (you may need to add water as you go, depending on desired consistency). This should take about 30-40 minutes.

  5. Once dal has reached creamy texture, turn off from the heat and add in all the powder spices, turmeric, pepper, salt, and lemon and stir well. 

  6. Prepare in a skillet/fry pan with 1 tsbp ghee add the ginger and seeds and cook for a minute. Add in the curry leaves and hing and still for a little longer. once aroma is there, it’s ready.

  7. Add this cooked spice mix to the dhal and stir well.

  8. Garnish with fresh coriander.

 

In order to provide the most energy to your body, dhal should be made the day that you wish to eat it and served hot. If traveling or on the go, is best kept in a thermos to keep it yummy and warm!