Toor Daal with Bay Leaf and crisp Cilantro (Pigeon Pea soup) with Jeera Rice

A bowl of toor daal and rice on patterned fabric

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5 from 1 vote

Toor Daal with Bay Leaf and crisp Cilantro (Pigeon Pea soup) with Jeera Rice

Comfort food for any day! A vegan and gluten free recipe.

Prep Time10

Cook Time30

soaking time30

Total Time40

Course: Main Course

Cuisine: Indian, Vegan

Keyword: comfort food, Indian main meal, vegan main course

Servings: servings

Author: Vegan Richa

Ingredients

3/4 cup Toor Daal Split pigeon Pea
2 cups water

Tadka/Chaunk/Tempering:

2 Teaspoons organic canola oil or coconut oil
1/2 teaspoon black mustard seed Raee
2 bay leaves tejpatta
a generous pinch of asafetida hing
1 whole red chili broken into 2 or 1 green chili chopped
3-4 Tablespoons cilantro chopped
1/2 teaspoon turmeric
1 medium tomato chopped
3/4 - 1 teaspoon salt or to taste

Variations:

Add 1/4 teaspoon paprika or 1/4 teaspoon cumin powder to the tadka
Add greens with the cilantro.
Add 2-3 tomatoes.
Add a teaspoon of Tamarind pulp

US Customary - Metric

Instructions

Wash and soak daal/lentils for half an hour. If not using pressure cooker then soak for atleast 4 hours.
In pressure cooker or a medium deep pan, add oil and heat on medium heat.
Test the heat by adding a few mustard seeds to the oil; if they crack immediately, the oil is ready.
Add mustard seeds, and after a few seconds, add bay leaves and red chili/green chili, stir for 10-15 seconds.
Add the chopped cilantro and cook for a minute or so until it crisps up.
Add the tomatoes and turmeric. Mix well and cook covered until tomatoes are half done.(3-4 minutes)
Rinse Daal and add with water and salt. Mix.
Pressure cook for 2 whistles on medium, or cook covered for 20-30 minutes on medium-low, or until daal is starts to mix with the water.
Serve hot with fresh cumin Rice.
Add lemon juice if needed. Or serve along with some Indian Pickle/Achar.

Notes

Cumin Rice: In a deep pan, add a teaspoon of oil, add 1/2 teaspoon of cumin seeds, heat on medium till fragrant. Add washed 1/2 cup of Basmati rice. Mix and add 1 cup of water, 1/4 teaspoon salt or to taste. Mix and cook partially covered until rice is done. Serve hot.

Nutritional values based on one serving without rice

Nutrition

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