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Toor Daal with Peanuts

By Roshan LadhaOrigin: Gujarat, India via Kampala, Uganda
Toor DalVeganVegetarian
Toor Daal with Peanuts

Flavour Notes

The daal that started it all! peanuts, jaggery

Ingredients

  • 5 cups of toor daal
  • 2 cups of peanuts
  • salt

Tarka / Vagar / Tempering

  • 3 tablespoons of oil
  • 1 tbsp of black mustard seeds
  • 2 tbsp of lemon juice
  • 3-4 methi/fenugreek seeds
  • 1 tsp of haldi/turmeric
  • 2 tsp of salt
  • 2 tsp of chili powder (not cayenne or Kashmiri)
  • 5-6 curry leaves
  • 1 tbsp ginger
  • 2 medium tomatoes chopped finely
  • small apple size of block jaggery

Method

  1. wash then soak toor daal for 2 hours
  2. Boil peanuts with water and some salt for 10-15 min in a pressure cooker
  3. Boil daal 20 min in pressure cooker, let it stay until pressure cooker has released.
  4. Use a hand blender to blend the daal. Then add 2 tbsp of lemon juice, set aside
  5. In the pressure cooker again, heat oil on medium and add mustard seeds heat for awhile
  6. then add 3-4 fenugreek seeds, salt, haldi, chili and stir.
  7. melt jaggery with 1 cup of hot water in a separate bowl
  8. add tomatoes and ginger, curry leaves and stir
  9. add cooked toor daal to pot, and then close it and cook for additional 15 min
  10. Open pressure cooker when cooled and stir the daal well.
  11. Stir in boiled peanuts at the end.

Notes

This is the recipe that inspired me to create the Daal Project.

This daal is meant to be a thinner daal. Serve with rice. You can adjust the chili level to your taste.