Name: Toor Dal
Yield: Serves 8
Cuisine: India
Ingredients: 10 cm (4 inch) cinnamon stick; 5 green chillies, finely chopped; 500 g (1 lb 2 oz) toor dal (yellow lentils); 7 cloves; 5 × 5 cm (2 inch) pieces of kokum; 2 teaspoons coriander seeds; 2 teaspoons cumin seeds; 2 tablespoons oil; 2 teaspoons black mustard seeds; 10 curry leaves; 20 g (½ oz) jaggery or 10 g (¼ oz) molasses; coriander (cilantro) leaves; ½ teaspoon ground turmeric; 400 g (14 oz) tin chopped tomatoes

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Food of India

By Priya Wickramasinghe

Published 2005

About

In some parts of India it is common to combine a sweet and sour taste, particularly in lentil curries such as this one. Plan in advance when you want to make this dish as the dal has to be Soaked before you cook it.

Ingredients

500 g (1 lb 2 oz) toor dal (yellow lentils)
5 × 5

Method

Soak the lentils in cold water for 2 hours. Rinse the kokum, remove any stones and put the kokum in a bowl with cold water for a few minutes to soften. Drain the lentils and put them in a heavy-based saucepan with 1 litre (4

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Ingredients

Method

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