Turka Dal

Turka Dal

Prep time: 

Cook time: 

Total time: 

Serves: 4

Split lentil soup
Ingredients
  • ¾ cup uncooked masoor dal (split red lentils)
  • ½ green chili, finely minced (optional)
  • ½ inch ginger piece, finely minced
  • 1 teaspoon salt or to taste
  • ¼ teaspoon turmeric
  • ½ teaspoon dhana jeeru (spice blend of coriander and cumin powder)
  • 1 ½ tablespoons lemon juice
  • 1 tablespoon finely chopped cilantro, for garnish
  • 1 ½ cups of water
  • For Turka or Vaghar:
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • ½ medium size red onion, finely diced
  • ½ medium size tomato, finely diced
  • 1 clove garlic, finely minced
  • 5 to 6 curry leaves
  • 1 dry red chili (optional)
  • Pinch of red chili powder
  • ⅛ teaspoon garam masala
Directions
  1. Rinse dal and transfer to medium size soup pot. Add 1 ½ cups of water and let dal soak for 30 to 40 minutes. (Soaking is optional). Cook the dal in a pressure cooker according to manufacturer’s direction or cover the pot with a lid, and cook for about 45 minutes or until dal is cooked.
  2. Start heating dal on a medium heat. Add salt, turmeric, and dhana jeeru, green chili and ginger. Mix well. Let the dal simmer for 10 to 12 minutes, stirring occasionally.
  3. In a separate heavy bottom small pot, heat oil on a medium heat. Add cumin seeds and let it sizzle. Add curry leaves and red chili. Add garlic, onion, garam masala and sauté it until onion is light golden brown. Add tomatoes and sauté it for one minute and pour everything on top of the dal. Stir the dal and let it simmer for one minute. Add lemon juice and let it simmer for two more minutes. Garnish with cilantro and serve over rice.
Notes
You can follow the same recipe for whole and split mung beans, split and whole urad beans (known as dal makhani), split Indian chick peas and blend of split lentils and dark kidney beans (known as Rajma).

 

 

Slow Cooker Turka Dal

Prep time: 

Cook time: 

Total time: 

Serves: 12

Recipe can be adjusted depending on the size of slow cooker. Left overs can be frozen.
Ingredients
  • 3 cups uncooked masoor dal (split red lentils)
  • 1 green chili, finely minced (optional)
  • 1 inch piece of ginger, finely minced
  • 2 teaspoons salt or to taste
  • 1 teaspoon turmeric
  • 2 teaspoons dhana jeeru (spice blend of coriander and cumin powder)
  • 4 tablespoons lemon juice
  • 2 tablespoon finely chopped cilantro, for garnish
  • 6 cups of water
  • For Turka or Vaghar:
  • 2 tablespoons oil
  • 1 ½ teaspoons cumin seeds
  • 1 medium size red onion, finely diced
  • 1 medium size tomato, finely diced
  • 2 clove garlic, finely minced
  • 9 to 10 curry leaves
  • 2 dry red chili (optional)
  • Pinch of red chili powder
  • ¼ teaspoon garam masala
Directions
  1. Rinse dal and transfer to 3-quart slow cooker pot. Add 6 cups of water to cover dal. Add green chili, ginger, turmeric and dhana jeeru. Season with salt and stir the contents of pot.
  2. In a separate heavy bottom small pot, heat the oil on a medium heat. Add cumin seeds and let it sizzle. Add curry leaves and red chili. Add garlic, onion, garam masala and sauté it until onion is light golden brown. Add tomatoes and sauté it for one minute and pour everything on top of the dal. Stir the dal, cover slow cooker pot and let it cook on high for 5 hours.
  3. Uncover the pot, add lemon juice and stir. Cover the pot again and let it cook on high for another hour. Before serving adjust the seasoning. Garnish with cilantro and serve with rice.