Toor daal is a light, easily digestible lentil and quite a favorite in North Indian households. Typically it’s served with basmati rice but also pairs well with roti and sabzi.
This recipe is inspired by a typical South Indian spice profile which often includes mustard seed as a base. It’s relatively simple to make and, if lentils are soaked overnight, cooks on stovetop within an hour without pressure cooking.
- 1 tbsp ghee
- 1/2 tsp black mustard seed
- 1/2 tsp coriander seed powder
- 1/2 tsp Himalayan pink salt
- 1 tsp mango powder
- 2 tbsp date sugar
- 2 tbsp marinara sauce
- 1 cup toor daal lentils
- Soak lentils for at least 1/2 hour or overnight.
- Warm ghee in a medium-sized saucepan on medium heat until you begin to smell its aroma in the air.
- Add mustard seeds to the hot ghee and immediately cover with the lid.
- The mustard seeds will start popping, and you can hear them hitting the lid.
- Add the soaked lentils and stir them with the mustard seeds.
- Add enough clean water to cover the lentils by about an inch or two depending on the width of the pan.
- Add salt, mango powder, coriander, date sugar, and marinara sauce and mix them in.
- Bring to a boil in high heat, then cover and reduce heat to low.
- Daal should be ready in about 60 minutes. Add more water to dilute, if desired.