Coorgi Toor Dal

Name: Coorgi Toor Dal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2-3 servings
Cuisine: Coorgi
Ingredients: 1/2 cup toor dal (split pigeon peas); 2 cups water; 1 medium onion, finely chopped; 1 medium tomato, chopped; 2 cloves garlic, minced; 1 inch ginger, grated; 2 tablespoons coconut oil; 1 teaspoon mustard seeds; 1 teaspoon cumin seeds; 1 pinch asafoetida; 1 teaspoon turmeric powder; 1 teaspoon red chili powder; 1 teaspoon coriander powder; 1 cup water (extra for consistency); salt to taste; 2 tablespoons fresh coriander leaves, chopped

Veg Vegan

Split pigeon pea dal tempered in coconut oil with mustard seeds, dried red chilli, and curry leaves, finished with grated coconut. The Coorgi version is thinner than North Indian toor dal and uses coconut oil instead of ghee, sitting closer to the South Indian preparation but without tamarind — the kachampuli from the accompanying curries provides the sourness for the meal.

Cuisines

Coorgi

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 30 min Total: 45 min 2-3 servings

Ingredients

1/2 cup	toor dal (split pigeon peas)
2 cups	water
1 medium	onion, finely chopped
1 medium	tomato, chopped
2 cloves	garlic, minced
1 inch	ginger, grated
2 tablespoons	coconut oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 pinch	asafoetida
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	coriander powder
1 cup	water (extra for consistency)
—	salt to taste
2 tablespoons	fresh coriander leaves, chopped

Instructions

1 Rinse the toor dal thoroughly under running water and soak it in 2 cups of water for about 15 minutes.
2 In a pressure cooker, add the soaked dal along with the water and cook for 3-4 whistles or until the dal is soft and mushy.
3 In a pan, heat coconut oil over medium heat. Add mustard seeds and let them splutter.
4 Add cumin seeds and asafoetida, sauté for a few seconds.
5 Add the chopped onions and sauté until they turn golden brown.
6 Stir in the garlic and ginger, and sauté for another minute until fragrant.
7 Add the chopped tomatoes and cook until they become soft and mushy.
8 Mix in the turmeric powder, red chili powder, and coriander powder. Cook for another minute.
9 Add the cooked dal to the pan, mix well, and add additional water to achieve the desired consistency.
10 Season with salt to taste and let it simmer for 5-10 minutes on low heat.
11 Garnish with chopped fresh coriander leaves before serving.

Tips

For a richer flavor, you can add a teaspoon of ghee while serving.