Toor (Arhar) daal / Yellow lentils

This daal / lentils is known by various names - Toor daal, Tuvar daal, Arhar daal or simply yellow lentils. The yellow lentils part can be confusing because I know of at least 2 more types of lentils that are of very similar color, yet very different in taste and preparation. In any case, while most lentils usually carry an earthy flavor, this recipe makes this daal carry unusual tones of tang and sweetness making it delectable.

Ingredients:

• 1 Cup Toor daal
• 3 Cups water
• 2 medium tomatoes
• 1 tblsp tamarind paste
• 1/4 Tsp turmeric powder
• 1.5 Tsp salt
• 2 tblsp Oil
• 1/2 Tsp cumin seeds
• 1/2 Tsp mustard seeds
• 5-6 curry leaves
• A pinch of asafetida (hing)
• 1 dried whole red chilli
• 1/4 tsp red chilli powder
• 1/2 Tsp sugar

Wash the daal well twice and put it in the pressure cooker with 3 cups water, salt and the turmeric powder. Stir well and pressure cook on medium high heat for up to the first whistle and then turn off the heat. You want to allow the pressure cooker to release the steam on its own, so just set it aside for about 15 minutes.

Dice the tomatoes and puree them. Making a puree is optional - I just don't like tomatoes pieces in the daal personally. Now, In a small saucepan heat 1Tsp of oil and add the tomatoes to it. Cook them on medium heat, stirring occasionally. you want to cook them until you see oil oozing from the sides - that when they are done. That is step 2 complete.

For step 3, you basically want to just mix the tamarind paste, sugar and 2 Tblsp of water in a cup. As long as you have clean hands, you can use your fingers to do this. Just ensure that the paste is converted into a brown liquid with clean consistency. Step 3 - complete.

By now, the cooker should have released the steam. Open it and place the open cooker on medium-low heat, stirring the daal well. Cook for about 5 minutes - if you feel the water is less, add some more. Add the tomatoes and the tamarind juice from steps 2 and 3 above to the daal and mix them in. Cook for a couple more minutes, while you complete the last step - step 4.

In step 4, we can reuse the pan we used for the tomatoes. Heat the remaining 1 Tblsp oil in the pan and add the mustard seeds to it. Once they begin to splutter add the cumin seeds as well. Once those start to crackle, add the curry leaves, red chilli, asafetida and red chilli powder and fry for about 30 seconds. Then quickly add this to the daal in the cooker. Once again mix well, and cook the daal for another few minutes. The daal should have the desired consistency and taste by now. Adjust water or salt as desired at this time.

That's it. Serve hot over rice or with chapati.