Strengthening Tur Dal

Strengthening Tur Dal is the source title for a layered tur dal finished with a tomato-and-spice vagar. The recipe is substantial, but the presentation here stays culinary rather than making health promises.

The tur dal is soaked briefly, simmered with turmeric, salt, hing, oil, and optional curry leaves, then kept separate while the vagar is prepared.

The vagar combines black mustard seeds, dried chilies, ginger, garlic, cumin, coriander, cayenne, tomato, and tomato purée. Lemon and optional sweetener are added after the vagar is folded into the dal.

Ingredients

• 2 cups dried tur dal
• 6 cups water, for soaking
• 7 cups water, for cooking
• 1 teaspoon salt
• 1/8 teaspoon hing
• 1/4 teaspoon turmeric
• 1 teaspoon good oil
• 4–6 curry leaves, optional
• 2 teaspoons good oil, for the vagar
• 2–3 dried red chilies
• 1 teaspoon black mustard seeds
• 1 teaspoon fresh ginger, minced
• 1 teaspoon garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper, or to taste
• 1 cup tomatoes, chopped
• 2 tablespoons tomato purée
• 2 tablespoons lemon juice
• 1 teaspoon sweetener, optional
• 1/4 cup fresh cilantro leaves or parsley, chopped, for garnish

Method

Soak the tur dal in 6 cups water for 1–2 hours, then drain. Combine the dal with 7 cups water in a large pot, bring to a boil, and skim away any froth. Add turmeric, salt, hing, oil, and optional curry leaves, then reduce to a simmer and cook about 45 minutes. For the vagar, heat the oil over medium-high heat, cook the dried chilies until darkened, then add the mustard seeds and let them pop under a lid for 30 seconds. Add the remaining vagar ingredients except lemon juice and sweetener and sauté 5–7 minutes. Stir the vagar into the dal, add lemon juice and optional sweetener, and simmer another 10 minutes. Garnish and serve. Makes 2–4 servings.