---
 title: Toor Dal
 note: This can be challenging by virtue of how many ingredients are required. Worth the effort.
---
== Cooking the Dal ==

Optionally, soak @toor dal{1/2%cup} in water for ~{30%minutes}, then discard the soaking water.

Rinse the dal four times, then drain.

Pressure cook the dal with @water{3/2%cup} for ~{4%whistles}.

== Preparing the Vegetables ==

Microwave a small bowl of @water{1%cup} for ~{30%seconds}. Place @tamarind{1%tbsp} in the warm water to soak and soften.

Chop @onion{1/4-1/2%cup} into pieces.

Trim the top and bottom of @bhindi{2-3%pcs} and make a slit down the center of each.

Cut @carrot{1%pc} into pieces.

== All Together Now ==

In a large pot over medium heat, warm @sunflower seed oil{1-2%tbsp}.

Add a @methi{pinch}, @rai{pinch}, @jeera{pinch}, and @haldi{pinch}. A metal plate to pre-mix the spices before adding to heat is helpful here.

Squeeze and pulp the soaked tamarind into the pot and stir.

Add the pressure-cooked dal, @water{2%cup}, and a sprinkle of @sambar spice{}.

== Finishing Up ==

Add the prepared vegetables. If the dal looks too thick, add more water.

Let it boil until the vegetables are cooked through and the yellow rawness is gone from the surface. until done

Serve mixed with rice, a squeeze of @lime{}, and optionally @ghee{}. Add @salt{} to taste.