Toor Dal

There is something extremely comforting about dal. 

Leftovers keep well in the fridge and I happily eat this the following day for breakfast but then I do have more of a savoury tooth!

Serves 6 as a side dish.

Ingredients

200g toor dhal, rinsed and drained

800mls water

1/2 teaspoon turmeric powder

Salt to taste

50g ghee

1 teaspoon brown mustard seeds

1 teaspoon cumin seeds

2 dried chillies

1 shallot, finely sliced

Method

In a medium pan, bring the dal and water to the boil. Skim off the foam, add the turmeric, stir well and then leave to simmmer, partially covered, for 50-60minutes, stirring occasionally.

Once the dal is cooked, heat a small frying pan over high heat.

Add the ghee and once hot add the mustard seeds, cumin seeds and chilli. As soon as the mustard seeds start to pop, add the shallots and fry until golden.

Pour the fried seasoning and ghee into the dal with a little salt, stir well, check for seasoning and serve.

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