Turmeric powder – adds a bright yellow color to dishes and a bitter, chalky flavor (but used in combo with different spices is excellent, so don’t worry your food won’t taste like chalk). Saute briefly- just about 30 seconds to 1 minute. In a large saucepan add soaked dal and 6 cups of water. Asafoetida/ Hing – I actually refuse to keep this ingredient in my house as the smell gives me a severe headache and makes my kitchen smell awful, but if you are really committed to authenticity you might want to consider this ingredient. I use this in my favorite. But in my research about toor dal, one spice combo seems pretty universal and that is using a combo of whole mustard seeds and whole jeera (cumin) seeds. And, re: the black cardamom – oh no, that’s really unfortunate. Does anyone else intermittently get cravings for legumes? Click on my photo to learn more! I’ve found that if a recipe includes this, you can just up the amount of garlic a little bit and you won’t miss it. Mustard seeds (whole) – yellow seeds are milder than black seeds. I just ate mine plain, but you definitely should serve this however you prefer- rice or chapati are traditional accompaniments. So while I don’t have regular cravings for legumes, I have to tell you – after seeing this recipe I think that’s about to change! Add onions and a pinch of salt and saute until the onions are lightly browned and softened. Cloves (whole) – (See previous description). STEP 1. Designed and Developed by The Gourmet Gourmand. Cilantro, also known as coriander – a staple herb in Indian cooking. In a large saucepan or wok, heat the ghee over medium heat. you wouldn’t eat the entire herb sprig, but you use it to infuse the essence throughout the dish as it slow cooks. Some recipes do call for whole garam masala, which would be a combination of the aforementioned spices, toasted, whole and not ground. (Also- for anyone who is unfamiliar, or who hasn’t already deciphered this from context clues, dal is just the Hindi word for a vegetarian stew made with lentils or beans). Use a potato masher … or about 1 inch ginger, grated on microplane grater, or about 2 large garlic cloves, grated on microplane grater, Grilled Shrimp with Sundried Tomato Gremolata, Whoopie Pie Hearts with Raspberry Buttercream. 1 tablespoon ginger paste (or about 2 large garlic cloves, grated on microplane grater)”, Your recipe was actually very good I thought may be someone from Hyderabad but you are amazing.I don’t see any five star rating button but it’s 7 actually. Thanks for sharing this recipe. I’ve got all the spices from the samosas, so I’ll definitely give this one a go! Next, stir in the cooked dal. It’s really just for adding heat. Especially 1-10. Yes, I am aware that I spend my time in very strange and unique ways…. It’s not true garam masala if the spices haven’t been toasted. It’s customizable as well- I like my dal on the thin side- more like a soup than a stew. I’ve yet to find black cardamom anywhere on my travels ? Add additional cilantro leaves to garnish bowls of dal. I really like amchoor powder, but I do consider it optional. This is similar looking to chana dal It doesn’t have to be fancy- I just use a cheapo coffee grinder (please don’t use your regular coffee grinder for this job, unless you want some really funky food and drink). First and foremost: You will need a dedicated spice grinder. The rest is pretty much up for interpretation. Each family has their own spice blends that they prefer. My Indian “culinary training” is a combo of eating Dave’s mom’s amazing Indian cooking, eating out at Indian restaurants as often as humanly possibly, and studying in great detail numerous Indian home cooks and chefs on You Tube. Essential Indian Spices for the Home Cook: Less essential Indian Spices for the Home Cook, but Also Delicious: Toor dal is a great place to start your Indian food cooking journey, because it is a relatively forgiving dish if you don’t have a lot of experience. This might just be the push I needed, thanks – it looks absolutely divine! It is used in both savory and sweet Indian cooking. Drain any excess water. We have pretty easy access here at most of the Indian grocery stores. A small thing: you have your ingredients switched around: “1 tablespoon garlic paste (or about 1 inch ginger, grated on microplane grater) I adore dal, but I’ve never made it. Then add diced tomato and ½ cup water. No food is forbidden, variety is queen, and even healthy and convenient foods deserve to taste wonderful. In a large saucepan add soaked dal and 6 cups of water. Boil uncovered for 30-40 minutes, or until … Add cumin seeds and mustard seeds. So if you are a bean lover, rejoice. I think most of us are probably familiar with cumin. Boil uncovered for 30-40 minutes, or until dal is very mushy. Methi seeds (whole) – Also known as Fenugreek seeds- this spice adds a subtle and sweetness to many dishes- but will be very bitter if you do not roast the seeds prior to using them. Toor dal (split pigeon peas) is one of the most popular Indian dals to serve at home. Thus each toor dal you have is going to be slightly different. I think most Indian chefs use red onions, but it really doesn’t matter. You can also typically omit green chile from any recipe without any affect to the flavor of the dish. Cover and simmer for 15-20 minutes, stirring intermittently to prevent sticking, to allow flavors to come together. Hey Mary- thanks so much! Garam masala is typically referring to a ground spice blend of cumin, coriander, cardamom, cinnamon, and cloves. But seriously – once you go to the Indian grocer and realize how much cheaper you can acquire whole spices there vs. the ground stuff you can find at your local store you are going to want to grind everything yourself. Can be very bitter if you bite into it whole. Add remaining spices- turmeric, garam masala powder, red chili powder, and cumin powder. Ginger- same instructions as for garlic- it’s almost always used as a paste. Place rinsed dal in a bowl with plenty of water to soak for at least 1 hour. Season mixture generously with salt to taste. You should have about 4 cups of cooked dal. Tomato should be very soft. @2019 - All Right Reserved. These spices need to be roasted, cooled, and then ground. Cook down until water evaporates and the oil begins to separate from the mixture. Garlic – most Indian dishes also include garlic paste. My name is Sarah, and I cook and create out of my home kitchen in San Diego, California. Using whole garam masala is similar to using “aromatics” in western cooking; i.e. Omg given all your curries I just assumed you would have made it before. Definitely give it a go- it’s really not hard and the results are great! This is a very controversial herb- I love it in small amounts; my mom hates it. Cumin (whole and ground) – a warm, earthy, musty flavor. Set aside. (Takes about 6-7 minutes). At restaurant buffets you might get lucky and find yourself some toor dal, but what I’ve seen more often is dal makhani which is typically a combo of urad dal (black lentils) and rajma (kidney beans) in a creamy curry sauce. And if you haven’t yet discovered the vast world of Indian recipes, let this be your starting point.One thing I’ve discovered about Indian cooking, is that there is no one “right” way to flavor each curry dish. GO BLUE! Garam Masala- this is the only spice blend that I buy, but honestly it’s really not that big of a deal to prepare on your own. I LOVE the sound of this dish! Stir in lemon juice. Vegetarian Indian Toor Dal? However, in my experience as well as you-tube-comment-reading-black-hole moments, what I’ve found is that a lot of non-Indians are somewhat intimidated by the different spices and ingredients you can use in Indian cooking. The seeds are pale and round. STEP 2. I always make my own masala from scratch as I like to change the flavour according to what I’m eating. Onions – Almost every Indian curry starts with onions. Why yes, I will. It might be worth an online order if you can’t get it locally . Thanks Tandy! Saute until seeds begin to pop and the mustard seeds have turned a deep brown color. Some people suggest substituting smoked paprika if you don’t have access to black cardamom, but I don’t think it tastes as good. So let’s talk spices. I cook with a heck of a lot of coriander and find it a very versatile ingredient and I’m rarely regretful adding that extra teaspoon or 2…. So glad you stopped by the BHK today Sarah! Then you can add this to your recipes as indicated. Maybe I’m just a weirdo (we all knew that), but woahhh are they good. Save my name, email, and website in this browser for the next time I comment. I have had dal before and I love it! Dal is one of my favorites Let me know if you give the recipe a try! So nice to meet you. Great spice information. Green chiles- you can acquire the authentic ones at the Indian store as well, but in a pinch you can substitute with jalepeno or serrano chiles. You can make your own paste by using the flat of your chef’s knife and mashing it onto the cutting board until it forms a paste, or you can use a microplane grater (this is my preferred method). toor dal is known as pigeon pea in English.