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.
- 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
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.
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.