Tomato and toor dal soup
In the Indian province of Gujarat, toor dal is so widely used that the
word dal means only toor dal. All other dals are known by their specific
names. In Barcelona toor dal is also becoming well known to the hundreds
of people who come to our restaurant for lunch. This dish is a favorite
there, and many people ask the devotees how to cook it.
Preparation and cooking time: 1 hr
1 cup (200 g) toor dal
8 cups (1.9 l) water
3 teaspoon salt
1/2 teaspoon turmeric
1 tablespoon ghee or vegetable oil
1 teaspoon cumin seeds
1 teaspoon grated fresh ginger
1 teaspoon ground coriander
1/2 teaspoon asafoetida
3 medium-sized tomatoes, washed and chopped
1 tablespoon chopped fresh coriander leaves
1 lemon, sliced
Pick through the dal and wash it under warm running water until the grains
appear free from their oily coating. Then drain them.
Bring the water with the salt and turmeric added to a boil. Pour the dal
into the water, cover, and cook over medium heat for 30 minutes, stirring
every now and then. When the dal is tender, heat the ghee or oil in a
small saucepan and fry the cumin seeds. Let them sizzle for a few seconds.
Put in the grated ginger, ground coriander and asafoetida, then stir in
the tomatoes. Stir-fry for 2 or 3 minutes. Finally, pour the fried
tomatoes and seasonings into the dal and simmer, stirring occasionally,
until the grains are soft and fully cooked.
Garnish each serving with fresh chopped coriander or parsley leaves and a
slice of lemon.