Toor/Arhar dal

Ingredients

• Split peas

  Mature seeds, raw

  ½ cup or 99g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Ginger

  Spices, ground

  100g

• Chili

  No beans, canned entree

  100g

• Garlic

  Raw

  2 clove or 6g

• Salt

  Table

  ½ tsp or 3g

• Oil

  Submarine Sandwich - Wegmans

  ⅓ tbsp or 5g

• Cumin

  Spices, cumin seed

  ½ tsp, whole or 1g

• Mustard seed

  Spices, ground

  ½ tsp or 1g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Coriander leaf

  Spices, dried

  ½ tsp or 0.3g

• Curry paste

  ½ tsp or 3g

• Cayenne pepper

  Spices, red or cayenne

  ⅜ tsp or 0.7g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Lemon juice

  Raw

  1 tsp or 5g

• Fresh cilantro

  Coriander leaves, raw

  1 sprigs or 2g

Directions

1. Drain the split peas and keep aside. Blend tomatoes, ginger, chili, garlic, salt into a puree and keep aside. Heat oil in a pressure cooker or saucepan over medium heat. When the oil is hot, add cumin and mustard seeds and cook until they start to pop. about 1 minutes. Add curry leaves, cilantro and spices and mix well. Add blended tomato mixture and cook until it thickens a bit, stirring occasionally. 4 to 5 minutes. Add drained split peas. Cook with 2 cups of water in pressure cooker for 10 minutes after the pressure has reached (Manual 10 mins in Instant Pot with natural release) . (1 whistle at medium high, 2 whistles at medium-how heat). Saucepan: Cook with 3 cups of water in saucepan over medium heat, cover and cook for 45 minutes or until tender. Mash some of the split peas. Taste and adjust salt and spice. Garnish with lemon juice and cilantro,