MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Toor Dal (Split Yellow Pigeon Peas)
Categories: Vegetables, Herbs, Nuts, Chilies
Yield: 5 servings

MMMMM----------------------------SAL---------------------------------
1 c Toor dal (split yellow
- pigeon peas)
2 Roma tomatoes; rough
- chopped
1/4 ts Ground turmeric
1/2 ts Kosher salt
1/4 c Raw whole peanuts

MMMMM-------------------------TEMPERING------------------------------
1/4 c (55 g) ghee
1 Sprig fresh curry leaves
3 sm Pieces Indian cinnamon
+=OR=+
1 Cinnamon stick
3 Red dried chilies
3 Cloves
1/4 ts Black mustard seeds
pn Asafoetida

Prepare the dal: Soak the pigeon peas in a large bowl of
warm water for about 1 hour. (They will have swelled a
little.) Thoroughly rinse the soaked pigeon peas with
fresh water, then tip the drained pigeon peas into a
pot.

Add tomatoes, turmeric, salt and 5 cups water, and bring
to a boil over high. Reduce the heat to medium and
simmer until very tender, 25 to 30 minutes.

Use an immersion blender to purée some of the dal,
leaving some intact and getting some very smooth, or
whisk vigorously to break up some of the soft dal. Stir
in the peanuts and continue to simmer, stirring
occasionally, until the dal is very tender, about 30
minutes. Taste and adjust with salt. If the dal has
become too thick for your liking, stir in a splash of
water.

Prepare the tempering: In a small saucepan over medium
heat, warm the ghee. When hot, carefully add all of the
tempering ingredients (the mustard seeds will sputter!)
and swirl the pan until you can smell all the toasted
spices, about 30 seconds. Pour everything over the hot
dal.

By: Tejal Rao

Yield: 4 to 6 servings (about 3 cups)

RECIPE FROM: https://cooking.nytimes.com

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