Mori Dal - Varan Dal
Pigeon pea/ toor dal boiled simply with turmeric and salt, tampered with oil, mustard seeds, fenugreek seeds and cumin seeds to make very delicate dal to go with steamed rice and kadhi!
Servings: 4
Ingredients
- 1 cup Pigeon pea/ toor dal
- ¼ tsp Turmeric Powder
- 1 tsp Salt
- Water as needed
Tampering
- 1 tbsp Oil or ghee
- ½ tsp Mustard Seeds
- ½ tsp Fenugreek Seeds
- ½ tsp Cumin Seeds
- ¼ tsp Asafetida
- 6 Curry Leaves
Instructions
- Wash the Pigeon pea/ toor dal with warm water very well, specially if the toor dal you are using is oily.
- Soak it in very warm water for 20-30 minutes.
- Pressure cook soaked toor dal with enough water, salt and turmeric powder. Do 3-4 whistles.
- Once the pressure is completely released from the pressure cooker, open it and add more water if needed. The consistency should be like soup, not too watery not too thick.
- Mix the dal using whisker just enough so that the dal is not too smooth. Taste it and add more salt if needed. Mix well.
- Heat 1 tbsp of oil or ghee in a small pan. Once hot, add mustard seeds, fenugreek seeds and cumin seeds. Once they stop popping (make sure it does not burn), add asafetida and curry leaves.
- Immediately add the tampering to the prepared dal.
- Stir it to mix the tampering.
- Serve it hot with steamed water. Adding Gujarati kadhi to varan bhat is like cherry on top of the cake!
