Dahiwaali Toovar Dal

After the black gram and the split chick peas based dals, here is a dal prepared using toor dal / yellow lentils. Toor dal or pigeon peas is used in my kitchen almost on a daily basis and is a pantry staple like many households of India. In fact, for the south Indian folks who eat a rice platter served with a vegetable preparation, lentil based side dish and yogurt for their lunch and dinners, these lentils are the most commonly used ones. Today's dal however doesn't come from a south Indian kitchen and I happened to try this version from Tarla Dalal. This dal is a simple one with an unusual addition of yogurt to it. A good addition to everyday kind of dals to rotate.

Ingredients:
1/2 cup pigeon peas / toovar dal
1/8 tsp. turmeric powder
1/2 cup low fat yogurt
1/2 tsp. chickpea flour / besan
1 tbsp. oil
1 tsp. cumin seeds
1 onion, finely chopped
Salt to taste
Chili powder to taste
1 tsp. cumin powder
1 tsp. coriander powder
2 tbsp. minced cilantro to garnish

Directions:
* Rinse and pressure cook pigeon peas adding a cup of water and turmeric for three whistles or until the lentils are softly cooked. When the valve pressure is gone, remove the lid and mash the lentils well.
* Whisk together yogurt and chickpea flour together in a bowl and keep aside.
* Heat oil in a non stick pan and add cumin seeds. When they start to brown, add onion. Fry until the onion turns light brown. Lower the heat and add mashed dal, salt, chili powder, cumin powder, coriander powder and the yogurt mixture. Stir well and add about 1/4 cup of water. Cook the mixture for about 5 minutes. Turn off the stove.
* Garnish with cilantro and serve warm with rice / rotis.

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