Easiest Way to Make Appetizing Toor Dal or Yellow Split Pea Soup

Toor Dal or Yellow Split Pea Soup. Split peas are field peas that are grown specifically to be dried. The whole round pea is split in half before packaging for quicker cooking. The name may refer to any yellow-colored lentil or a specific variety, such as mung dal or toor dal.

Yellow split pea is cheaper than the Chana Dal. It is illegal but some manufactures mix the two seeds to produce lower cost ground flour called Besan. The whole seeds are deorticated and split and called Arhar Dal or Toor Dal. You can have Toor Dal or Yellow Split Pea Soup using 16 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Toor Dal or Yellow Split Pea Soup

1. It's 1.5 cups of toor dal or yellow pigeon peas.
2. You need to taste of Salt.
3. It's 1/4 teaspoon of turmeric powder.
4. It's of To season the dal.
5. Prepare 1/4 teaspoon of asafoetida or hing.
6. You need 1/2 teaspoon of cumin seeds.
7. It's 1 teaspoon of cumin powder.
8. It's 1 teaspoon of coriander powder.
9. Prepare 1/2 tablespoon of turmeric powder.
10. It's 1 teaspoon of ginger paste.
11. It's 1/2 teaspoon of garlic paste.
12. You need 1/2 of Serrano pepper, sliced thinly.
13. You need 1 of medium onion, finely chopped.
14. Prepare 2 of small tomatoes, finely chopped, the riper the better.
15. You need to taste of Salt.
16. Prepare 1/2 teaspoon of ghee.

Some of the toor Dal is coated with castor oil for preservation. The Indian toor dal (split pigeon peas) and chana dal (split yellow gram, desi chickpeas) are commonly also referred to as peas, although from In the Caribbean split peas are a key ingredient in many Indian dishes. Moroccan Berber cuisine has "tamaraqt" or yellow split pea soup with olive oil. This yellow split pea soup with Chinese eggplant recipe is quite a Mauritian classic.

Toor Dal or Yellow Split Pea Soup step by step

1. Wash toor dal and soak for at least 4 hours.
2. Put soaked toor dal, the 1/4 teaspoon of turmeric powder, and salt into a pressure cooker. Cook for 30-40 minutes on medium heat..
3. Whisk the dal till smooth, and keep it aside..
4. In a pan, heat oil on medium heat. Add hing and cumin seeds..
5. Add ginger, garlic, and sliced peppers..
6. When ginger and garlic turn golden, add onions and cover the pan for 2-3 minutes or until onions soften..
7. Add tomatoes, cover till they’ve become slightly mushy, then mix in the three powdered spices and a pinch of salt..
8. Pour in the dal, and mix well. Simmer for 10-12 minutes..
9. Turn off the heat, and garnish with finely chopped coriander leaves. Serve with rice or chapattis..

The Mauritian Dal dish (Dholl et Bringelle) is quite easy to make. To this day and even prior to my vegan days, my favourite soup has always been dal or yellow split pea soup. I often say that I could live on rice and. Yellow split pea soup with Indian curry spices. Photography Credit: Sheryl Julian and Emma Christensen.