This toor dal recipe creates a creamy and tangy soup-like lentil stew. It uses split pigeon peas and cooks in less than 30 minutes. The nutty flavor of the pigeon peas mingles with garlic, ginger, and spices to warm up your kitchen and create a comforting and flavorful stew. This vegan dal recipe may become your new go-to recipe for weeknights!
Prep Time5 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Course: Main Course, Soup
Cuisine: Indian
Servings: 4
Calories: 321kcal
Author: Rakhee Yadav
Ingredients
3tablespoonsolive oil
1onionchopped
1inch piecegingergrated
2clovesgarlicminced
3carrotsdiced
½teaspoonsturmeric powder
½teaspooncoriander powder
1teaspooncumin powder
4cupsveggie broth
1½cupsyellow split pigeon peastoor dal or replace with red lentils
Salt and pepperto taste
Juice of ½ lemon
Pumpkin seedsto garnish
Fresh herbs, like cilantroto garnish
Instructions
Heat the oil in a deep pan over high heat. Once hot, add the onion, ginger, and garlic. Cook until the onion is transparent and the raw smell of the ginger and garlic is gone, 2 to 3 minutes.
Lower the heat to medium and add the carrots, turmeric, coriander, and cumin and stir well to mix.
Cook for a few minutes and then add the broth and the peas. Bring to a boil on high heat and then cover with a lid and let simmer on low heat for 20 to 25 minutes or until the peas are thoroughly cooked.
Use an immersion blender to puree everything until completely smooth.
Season with salt and pepper and mix in the lemon juice. Serve with garnishes as desired.