1 cup oily toor daal
oil, mustard/cumin seeds
1/4 cup chopped cashews
1/4 tspn turmeric
1 tspn hot chili powder
1 Tbsp dhanajiru (50/50 mixture of ground cumin and coriander)
1/2 tspn white sugar
MAX 1/4 cup lemon juice
chopped cilantro to taste
1. Soak 1 cup oily toor daal in water for one hour.
2. Rinse three times with hands. The water should be mostly clear after the third wash.
3. In a rice cooker or pot, boil the daal in enough water to cover it (About 2.5 cups water per cup daal). If the water runs low, add more. You should have to drain the water when you are done. You will know it is done boiling when the daal has grown in size and is easily crushed by a spoon or your teeth.
4. Drain the daal and pour the daal into a blender. Blend until smooth.
5. Place a pot on the stove, on medium heat. Add oil, mustard and cumin seeds.
6. When the seeds begin to pop, add the blended daal and stir.
7. Add chopped cashews and a stick of cinnamon here. Use 1 stick cinnamon per 2 cups daal. Use technology to chop the cashews.
8. Stir in the following spices: 1/4 tspn turmeric, 1 tspn hot chili powder, 1 Tbsp dhanajiru, 1/2 tspn white sugar, salt to taste.
9. You can also add (no more than 1/4 cup) lemon juice to help dilute the daal slightly.
10. Stir and bring the mixture to a boil. Add in 1/2 to 1 finely chopped tomato.
11. After the mixture is boiling, set the heat to low and let cook for 10 minutes. Stir occasionally.
When you are ready to serve, garnish with chopped cilantro.