*  Exported from  MasterCook  *
                              YELLOW TOOR DAAL
 Recipe By     : 
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Main Dish                        Vegetables
                 Vegetarian                       Indian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Toor daal
                         -OR- mung beans or lentils
    1 1/2   c            Water
      1/2   tb           Vegetable oil
    1       t            Cumin seeds
      1/8   ts           Asafetida or “hing” (opt.)
    1       sm           Dry, whole red chili
    1       t            Salt
      3/4   ts           Fresh green serrano chilies
                         - (minced)
    2       ts           Brown sugar or honey (opt.)
      1/2   ts           Turmeric powder
    2       tb           Tomatoes, chopped
    1       tb           Fresh cilantro, chopped
                         - (optional)
    1       tb           Yogurt -- -OR-
      1/2   ts           Lemon or lime juice
   'Daal' refers to a variety of lentils, peas and beans
   that are used to make soups and stews also known as
   'daal'.  This recipe calls for 'toor daal', split
   yellow pigeon peas, but you can substitute mung beans
   or red lentils. Vaghar, the method used here to saute
   spices in oil is a basic Gujarati cooking technique
   used in making most dishes.
   DIRECTIONS: ÿÿÿÿCover daal with water and soak
   30 minutes. If using a pressure cooker, reduce soaking
   time to 10 minutes. Discard soaking water in a large
   saucepan or pressure cooker. Cook 50 minutes by
   conventional method or 15 minutes in a pressure
   cooker.  If using red lentils, cook 30 minutes by
   conventional method or 10 minutes in pressure cooker.
   For a souplike consistency, add 1/4 to 1/2 cup more
   water if needed. Puree daal with a handheld electric
   blender or in a food processor.
   Heat oil in a small skillet over medium heat.  Add
   cumin seeds and asafetida.  Cook until cumin seeds
   turn golden brown, about 1 minute. Add to the daal and
   bring to a boil.
   Stir in chilies, salt, sugar, turmeric and tomatoes.
   Lower heat and simmer uncovered 5 minutes.  Remove
   daal from heat.  Stir in cilantro and yogurt or lemon
   juice and serve immediately.
   Makes 3 to 4 servings
   Calories per serving: 116 Grams of fat: 2 % Fat
   calories: 16 Cholesterol: 0 mg Grams of fiber: 2.5
   Source: Delicious! April 1994 Typed for you by Karen
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