2 cup Toordal
2 Tbsp. canola oil
1 tsp. cumin seeds (jeera)
1/4 tsp. asafetida (hing)
3 roma tomatoes, chopped
2 tsp. ginger paste
1 jalapeno chopped
1/4 tsp. chili powder (optional)
1 tsp. turmeric powder (haldi)
salt to taste
1 Tbsp. stevia
juice of 1 lemon
For the garnish – 4 Tbsp. chopped cilantro
Pick through the dal and then wash it. Drain the water. Add 3 cups of water to a heavy pot, add the dal, turmeric, salt to taste. Boil the dal. Reduce heat and let it simmer.
As dal is simmering, heat oil in a small sauce pan and fry the cumin seeds till brown.
Add the asafetida, tomatoes, stevia, ginger, jalapeno, chili powder and fry the seasonings for 2-3 minutes.
Pour the seasonings into dal and let it continue to simmer on low, until the grains and vegetables are soft and cooked. Adjust the water so that the dal has the consistency you like (from soup like consistency to thick soup).
Add lime juice. Garnish with chopped cilantro.
Great with Sweet & Sour Tofu Cabbage and Spicy Cauliflower and Turnips.