There are many types of Dhal or Lentils in the market and each of them will give different taste to the curry. The famous lentils used by Indians are usually Mung Beans, Urad Dal, Chickpea or Garbanzo Beans, Masoor Dal, Toor Dal or Pigeon Pea.
In Asian countries, Lentils such as Black-eyed pea or cow pea, Azuki bean or red cow pea, Kidney bean and Pea are widely consumed.
Where else, in Europe Lentils such as French Green, Spanish Pardina, Marrow, Petite Estoria, Petite Castillo, Lenticche Verdi, Puy and Black Beluga are commonly used.
In India, Lentil curry is definitely in the household menu almost everyday because it is vegetarian and source of protein from lentils. Toor dhal curry recipe goes well with Rice, Idli, Thosai, Chapati, Roti Canai, Parotha, Naan bread and even Wholemeal Bread.
Preparation Time : 10 minutes if you have the ingredients in your pantry
Cooking Time : 30 Minutes
Serves : 4-5
Ingredients (a):
1 cup Toor Dhal @ Malawi Lentils
300 grams Ladies finger @ Okra
1 Tomato – slice it 2 ripe chilli 1 cup
Tamarind juice
2 garlic – cut into half
1 tablespoon cumin seed powder
1 teaspoon turmeric powder
3 small red onions 1/2 Big Onion
1 tablespoon Indian sesame oil (gingelly or til oil) is golden
Salt to taste
2 liters washed water of rice grain before cooking
Ingredients (b):
1 tablespoon ghee or clarified butter
1 teaspoon urad dhal @ ulandu
1/2 teaspoon mustard seed
1 stem curry leave
1 dry chilli
Cooking Method:
Step 1: Firstly, soak toor dhal in plain water for 15 minutes.
Step 2: Then cook toor dhal with garlic, small onions, cumin seed powder, turmeric powder, 1/4 teaspoon salt, tomato, small onions and 2 cups plain water in pressure cooker for 15 minutes or till you hear 3 whistle blows.
Note: Do not open the pressure cooker immediately after cooking because it is pressurized and can cause scalding to skin. Open the tap, and let the closed pressure cooker sit under running water for few minutes if your rushing to cook your curry. If you can remove the pressure regulator easily without steam then it is safe to open the pressure cooker.
Step 3: Remove the pressure cooker lid and cook the curry in medium fire. Add tamarind juice to the curry and let it boil.
Step 4: Fry the ladies finger in lightly oiled wok in medium fire and add into the curry.
Step 5: Heat the wok and sauté the Ingredients (b) and add to the curry as well.
Tip: You must hear the sizzling sound. Mustard seed must sizzle when it is sauteed in the oil. Finally, serve the Lentil curry hot with your preferable staple.
