Pigeon pea, more popular as toor dal, is an essential constituent in Indian cuisine, especially since the rich nutty flavour carries a highly nutritious value. These beans are versatile, forming part of many recipes ranging from quick and easy meals to the most elaborate festive preparations. The common toor dal recipe involves cooking the split peas until tender and then seasoning with a blend of aromatic spices. A classic toor dal recipe starts with the washing of dal and soaking it for a reduction of cooking time and improvement of texture. Dal is boiled in water with turmeric and salt until it reaches a tender state. In another pan, heat some oil and temper by adding mustard seeds, cumin seeds, dried red chillies, and curry leaves. The seasoning is full of flavour and will temper the boiled dal with a burst of spices. Onions, tomatoes, garlic, and ginger may be saut ed to add to it for more enrichment. Toor dal can be digested alone or paired with rice or Indian bread, such as chapatis. This dish is soothing and very rich in protein, yet considered healthy as it aids digestion and contains all the necessary nutrients.

• 1/2 tsp turmeric powder
• 1 tsp salt
• 2 tbsp ghee
• 1 tsp cumin seed
• 2 dry red chilli
• Hing
• 8-10 curry leaves
• Coriander

• Let's begin by cleaning the dal. Rinse the washed 1 cup of toor dal under cool running water. Drain the excess water using a fine-mesh sieve or a bowl until the water runs clear. This helps in the removal of dust and impurities, and while doing so, most of the excess starch gets washed away, usually turning the dal mushy.
• Now, it's time to soak the dal. Wash the dal in a strainer and add it to a large bowl. Add 3 cups of water to it. Allow the dal to soak for about 30 minutes. This makes the dal soft and helps cut down on overall cooking time because you can then cook them more evenly.
• Drain and wash the soaked dal into a pressure cooker. Now, you can use the water used for soaking to get a thicker consistency. Let's add the spice to our dal. Add 1/2 tsp turmeric powder and 1 tsp salt.
• Now, close it with its lid and cook in a pressure cooker on medium heat. Let the cooker give out 3 to 4 whistles depending upon your cooker, as the cooking time may vary. But this typically makes sure the dal gets soft and is fully cooked. Once the whistles blow, wait for natural release. This gentle release further helps soften the dal and meld the flavours of the dal together.
• Once the dal is done, please turn it off and let the pressure release naturally. Now, carefully open the lid. The consistency of the dal should be soft but not watery. If it's too thick, add some boiling water little by little, enough to obtain the consistency desired. Mix it well. This will ensure that the added water gets evenly distributed.
• While the dal is cooked, prepare a tempering to give flavour. Take 2 tbsp of ghee in a small pan on medium heat. Once the ghee is hot, add 1 tsp of cumin seeds. Immediately after the cumin seeds start sizzling and giving an aroma, add 2 dry red chillies. You can break the chillies into pieces for a more intense flavour.
• Next, add a pinch of asafoetida in the pan. Asafoetida is one special spice that adds an aroma that is somewhat pungent but perfect in dal.
• Add 8-10 leaves of curry into the pan. These leaves should crackle and become crispy, releasing their fragrant essential oils in a mix and flavour. Immediately after the tempering ingredients sizzle and release their flavours into the oil, carefully pour this hot tempering mixture over the cooked dal into the pressure cooker. Handle carefully, as it may splash. Stir the dal well to distribute the seasoning in the preparation.
• The dal is almost ready, but only with some garnishing. Throw some freshly chopped coriander leaves into the dal. This really adds in explosive freshness and colour to the dish.
• Serve hot toor dal with steamed rice, roti, or any Indian bread you choose. This spicy and aromatic dal with rice or roti can make for a very satisfying and wholesome meal. This recipe of toor dal- the blend of the essence of traditional Indian cuisine and personal taste- is manifested in this rich-flavoured dal elevated by tempering, turning this into a comfort and delicious dish that you and your family will love.