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Toor Dal: The Easy Indian Vegetarian Meal I Make After a Long Day
Ingredients
  • subheading: For the Dal:
  • 1 cup toor dal or split pigeon peas (8 ¼ ounces; 235g), see notes
  • 1 tablespoon plus 1 teaspoon Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
  • 1 medium ripe plum tomato ( 2 ½ ounce; 70g), cut into 1-inch pieces
  • 1 small yellow onion (6 ounces; 170g), thinly sliced
  • ½ teaspoon ground turmeric
  • subheading: For the Tadka:
  • 2 teaspoons vegetable oil or ghee
  • ¼ teaspoon asafoetida
  • 1 teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 5 medium cloves garlic (25g), peeled and smashed
  • 2 teaspoons ground coriander
  • 2 teaspoons cayenne pepper
  • 15 fresh curry leaves
  • Cilantro leaves, for garnish
  • 1 tablespoon ghee (about ¾ ounce; 18g), to serve
  • subheading: To Serve (Optional):
  • Cooked white rice, such as basmati or jasmine
  • Roti
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