Ingredients:
1 cup toor dal (pigeon peas)
1 teaspoon salt
1/2 teaspoon olive oil
1 teaspoon ground cumin
1 small onion, finely chopped
1 (3 inch) piece fresh ginger, finely chopped, or to taste
1/2 teaspoon ground turmeric
2 large tomatoes, chopped
10 sprigs fresh cilantro
1 green chile pepper, finely chopped
1 lemon, juiced
Directions:
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.
Madras Dhal
Rating: 5/5
Preparation Time: 20 m
Cooking Time: 1 h 11 m
Total Time: 1 h 31 m
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