Split Pigeon Peas - Toor Dal

This dal is must all over India. It is the basic staple for both the rich and poor. This is one of the greatest sources of protein in our diet.

Cooking Preparation Time: 30 Minutes
Serves: 4-6

Ingredients:

1	Cup	Toor Dal (Pigeon Peas)
4	Cups	Water
2 1/4	TBsp Tsp	Ghee or Oil Astofedia
1/4	Tsp	Turmeric
1	Tsp	Mustard and Cumin Seeds
		Salt to taste
1/4	Tsp	Chili Powder
1	Small	Piece of Ginger
1	Small	Green Chili
2	TBsp	Sugar or Jaggry or Gur
1	Tbsp	Lemon Juice
1	Small	Tomato, cubed
Few		Curry Leaves
Few		Peanuts

How to Prepare:

1. Wash dal thoroughly.
2. Bring to a boil in a pot and when it's done, use a hand blender to blend it smoothly.
3. Return to pot and bring to a boil on medium heat, add spices and sugar and lemon juice, ginger chili and cut tomatoes.
4. Now in a very small pan add oil or ghee of your choice. When it is heated, add cumin and mustard seeds. It will start popping. Add a little astofedia and turmeric.
5. Add this mixture from the small pan on top of the dal. It is also called chok or vaghar.
6. Garnish with cilantro.

Tips: Sugar and lemon juice goes together. It is totally up to personal taste. Hope you will like it!

Single Serving Size

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Health Benefits of The Split Pigeon Pea


From: A2ZVegetarianCuisine.blogspot.com

Pigeon Pea cures cough, poisoning effect, gas troubles, acidity, stomach pain and piles. It makes a balanced human food, quells swelling of internal organs and with water it cures intoxicating effects. It is useful in the treatment of internal organ swelling. Some herbal practitioners/researchers are of the opinion that it diminishes the swelling of internal organs like stomach, liver, intestines etc. In case of wound or cancer of these organs it is helpful in reducing them.