Jeera Dal | Cumin flavoured toor dal recipe

Today I am presenting you the  simple plain jeera dal ( sweet & sour cumin flavoured toordal) from my aunts  kitchen. “Jeera ” means cumin seeds. This sweet and sour lentil recipe is a welcome variation when you want to eat something simple & bored of eating spicy things.this is no onion no garlic recipe.

 


This is a slight modification of famous marathi Goda varan . Lentil and rice or “daal chawal” as it called in India, is a staple food all across India. A traditional varan is called “goda varan” or “sweet varan” is a simple comfort food eaten on daily basis in all Maharashtra homes.
Traditionally varan is served on a mound of hot steaming rice (Ambemohar or Basmati variety) with a spoon full of ghee (clarified butter) along with lemon and salt on the left side of the thali (plate).

Jeera dal is Best paired with basmati rice,fried papad & mango pickle.

This is my favorite food combo with side dish of either batata kaap (potato slices) or batata kachrya bhaji
There can be many variations to this basic lentil like moong dal varan, fenugreek seed varan, cumin flavored varan, etc. During important functions and weddings it is an important starter for the main course and the rice is pressed into a flower shaped mould and inverted on the plate before varan and ghee is poured on top of it.

Ingredients:
1-cup Pigeon peas lentil(tuvar/toor /arhar dal)
1 tsp. Turmeric powder
1/3 tsp. Asafoetida (hing)
3-4  green chillies chopped
2 tsp lemon juice
3-4 tbsp sugar or Jaggary
1/2 cup fresh Cilantro(kothimbir/dhania) leaves chopped
4-5 curry leaves (kadippata)

For Tempering:
2 Tbsp ghee
1/4 tsp. Asafoetida
1 tsp. Cumin Seeds (jeere)
1 green chili – seeds removed and cut lengthwise into two parts
5-6 Curry leaves

Method:

1.Wash toor dal & keep it soaked in water for minimum 1 hour .This reduces cooking time

2.Add 1 cup of water, asafoetida and the turmeric powder,to nicely washed tuvar dal. Pressure cook until soft .


3.Transfer the cooked lentil into a pot. Add 2 cups of water,split green chilli,chopped kadipatta . Blend the cooked lentil until it mixes thoroughly.


4.Add the  Jaggary and  bring it to a rapid boil. Add salt and let it cook for 8-10 minutes. Bring down the heat to medium and switch off gas


5.In another small pan, heat the ghee  until hot. Now add the asafoetida,  and cumin seeds

6.Once the seeds start sputtering, add the curry leaves and green chili.

7.Cook for a few seconds and then temper the toor dal  with this mixture& close with lid immediately.

8.At time of serving add lime juice & Garnish with more chopped cilantro leaves.

9.Serve with plain rice with a spoonful of ghee (clarified butter) ,mango pickle & papad.



Tip :
The sourness ,spice level & sweetness needs to be adjusted as per your taste.