This easy dal recipe can be ready in about 30 minutes, but the longer you simmer this tasty soup, the smoother it becomes! Split pigeon peas are also known as Toor Dal, and have been enjoyed for least 3,500 years. The center of origin is probably peninsular India.
I found a huge bag of toor dal peas at Costco, so I’ll have lots of dal soup in my future! You may also find toor dal on Amazon and have it shipped to your home.
The pea to water ratio is 4:1, although I watch it as it simmers and often add a bit more water as I like my soup on the thinner side.
You will Need
- 1 cup toor dal
- 4 cups water
- 1 tsp cumin seed
- 1 tsp coriander
- 1/2 tsp red pepper flakes
- 1 tsp garlic powder
- 1 tsp salt (or to taste)
- 1 tsp black pepper
- 2 medium tomatoes, chopped
- 2 cups of raw spinach, chopped
- 1-2 tablespoons olive oil
- 1 small diced white onion (optional)
How to Prepare
Simmer the peas in the water and olive oil for approximate 15 minutes. The oil helps the peas not stick to the sides as much.
Add in spices, tomatoes and spinach. Simmer on low for another 15 minutes or longer if you have the time. Stir occasionally to help the peas breakdown which will make a smoother soup consistency. Add more salt to taste if needed, especially if you are adding more water.
