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Toor dal tadka
Ingredients
250g toor dal (yellow split peas)
1 litre water
1 tsp turmeric powder
6 cloves garlic, crushed
1cm piece ginger, crushed
Salt to taste
2 tbsp vegetable oil
1 tsp mustard seeds
2 tsp cumin seeds
2 to 3 dry chillies
8 to 10 curry leaves
Chilli powder
Pinch of asafoetida powder
200g chopped tomatoes
Coriander leaves
Preparation
Wash and drain the toor dal. Put into a heavy based pan with water. Add turmeric and boil for 45 to 60 minutes until the dal is soft when pressed between the thumb and index finger.
In a mortar and pestle, pound garlic and ginger with a good pinch of salt to a paste. Heat oil in a small pan over low heat. Add mustard seeds and allow to pop. Add cumin seeds, dried chillies, curry leaves, chilli powder, asafoetida, ginger and garlic paste and fry. Pour the hot flavoured oil into the dal and stir well.
Add chopped tomatoes and simmer for another 10 minutes. Season with salt and garnish with coriander leaves. Serve with steamed rice or Indian breads.
Indian Restaurants
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| Restaurant | Suburb | |
| 1. | Royal India Restaurant | West Perth |
| 2. | Gopal's Vegetarian Restaurant | Melbourne |
| 3. | Jehangir | Mawson |
| 4. | Jewel of India | Manuka |
| 5. | Rama's | Pearce |
| 6. | Tandoor House | Kingston |
| 7. | Tandoor Indian Restaurant | Belconnen |
| 8. | Hanuman | Darwin |
| 9. | Keller's Swiss and Indian Restaurant | Alice Springs |
| 10. | Taste of Asia | North Hobart |
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