Hare Tarke Wali Toor Dal | Jalapeno Seasoning Seasoned Yellow Pigeon Pea Split

Toor Dal is a much loved staple in many Indian homes. It is usually served with steaming hot rice, a vegetable, and some spicy pickle on the side. I made this dal last week and seasoned it with slices of fresh green jalapeno fried gently in ghee (clarified butter)! For a different but equally delicious seasoning with this dal, drop by at my entry in 2007 for JFI Toor Dal.

Ingredients:
1 cup toor dal (soaked for an hour)
2 cups water
1/4 tsp turmeric
Salt to taste
1/2 tsp cumin
1 tsp ghee
4-6 slices jalapeno peppers
1/8 tsp asafoetida

Method:

1. Place the soaked dal, water, and turmeric in a pressure cooker.Cook for two whistles. Turn off the heat and allow the steam to drop on its own.
2. Open the cooker, mix the dal to blend well. If the dal is too thick, add a little water, and simmer for a few minutes. Do not add too much water, the consistency should be creamy. Add salt to taste.
3. Heat the ghee in a small sauce pan. Add the jalapeno slices. Fry for a couple of minutes, add the cumin seeds, and then the asafoetida.
4. Turn off heat. Pour the seasoning over the dal.
5. Serve hot with chappatis or rice.

For an accompaniment with this dal, try Patta Gobhi aur Nariyal Tarkari or Tamatar ki Chatney. This delicious dal joins other 'Delicious Dals' From India, an event hosted by Veggie Platter from 1st April to 31st May 2010!!

This dal also goes out to MLLA 22, a food event created by the lovely Susan of The Well-Seasoned Cook, and hosted this month by Ruchika @ Ruchika Cooks.

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