MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Toor Dal (Split Yellow Pigeon Peas)
 Categories: Five, Vegetables, Herbs, Nuts, Chilies
      Yield: 4-6 servings
 
MMMMM----------------------------DAL---------------------------------
      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 de arbol
      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 pur++e 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.
  
  Recipe by Tejal Rao
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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