My mom's recipe - delicious Indian comfort food that goes well with rice or roti.

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Recipe Summary

prep:
20 mins
cook:
1 hr 11 mins
total:
1 hr 31 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

198 calories; protein 9.3g 19% DV; carbohydrates 39.7g 13% DV; fat 3.5g 5% DV; cholesterolmg; sodium 1189.2mg 48% DV. Full Nutrition

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/07/2019
So tasty!! Read More
Rating: 5 stars
09/22/2017
I was unable to find pigeon peas but with some research I found out that black eyes peas were a good substitute so that is what I did. I very much enjoyed this recipe and it was one I will most definitely make again! Read More