Toor Daal with Bay Leaf and crisp Cilantro (Pigeon Pea soup) with Jeera Rice
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
soaking time
30 mins
-
Total Time
40 mins
-
Servings
2 servings
-
Calories
213 kcal
-
Course
Main Course
Toor Daal with Bay Leaf and crisp Cilantro (Pigeon Pea soup) with Jeera Rice
Report
Comfort food for any day! A vegan and gluten free recipe.
Share:
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
Add to Shopping List
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 Information
Show Details
Calories
213kcal
(11%)
Carbohydrates
49g
(16%)
Protein
19g
(38%)
Fat
5g
(8%)
Sodium
174mg
(7%)
Potassium
942mg
(27%)
Fiber
19g
(76%)
Sugar
8g
(16%)
Vitamin A
875IU
(18%)
Vitamin C
42.1mg
(47%)
Calcium
54mg
(5%)
Iron
3.9mg
(22%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 49g | 16% |
| Protein | 19g | 38% |
| Fat | 5g | 8% |
| Sodium | 174mg | 7% |
| Potassium | 942mg | 20% |
| Fiber | 19g | 76% |
| Sugar | 8g | 16% |
| Vitamin A | 875IU | 18% |
| Vitamin C | 42.1mg | 47% |
| Calcium | 54mg | 5% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
Baingan Bharta, Sambhar, Roti And Papad (Roasted Mashed Eggplant, Pigeon Pea Curry, Indian Flat Bread And Lentil Chips)
Indian, Vegan
0.0
(0 reviews)
Yellow lentil Dal Stew/soup with Carrots and Zucchini/Brussels sprouts (Mung Daal)
Indian, Vegan, gluten-free
5.0
(3 reviews)
Whole Red lentil and Mung bean Daal stew with shallots and tomatoes.(Sabut Masoor aur Mung)
Indian
5.0
(6 reviews)
Fat-free Red Lentil Stew with Garlic and Shallots. Masoor Daal. Vegan glutenfree
Indian, Vegan
5.0
(3 reviews)
