Toor Dal- Tangy Lentil Stew with Peanuts

Toor Dal- Tangy Lentil Stew with Peanuts

From Chandra Ram's The Complete Indian Instant Pot Cookbook

NOTE: this went horribly, terribly wrong for me. I used tamarind paste, and maybe mine is a lot stronger than what the author was working with, but it was inedible. I'd make this again because it sounds tasty and maybe trying it with the kokum or just significantly less than 1/2 cup tamarind paste. Also, I didn't use fresh curry leaves. Don't use dried curry leaves.

"I love the combination of tangy flavor from the kokum or tamarind and the sweetness from the jaggery. Seek out toor dal--A.K.A. pigeon peas or yellow lentils--for this dal, which comes from Gujarat. This seems incredibly basic until you spoon the toasted curry leaves and peanuts over top and suddenly, you're eating dinner enhanced by the world's greatest party mix."

2 cups dried toor dal, rinsed
1 tablespoon kosher salt
1 tablespoon jaggery or brown sugar
4 cups water
8 pieces dried kokum or 1/2 cup tamarind paste
3 tablespoons vegetable oil or cocnut oil, divided
1 tablespoon minced ginger
2 teaspoons mustard seeds
2 teaspoons cumin seeds
2 teaspoons ground turmeric
1/2 cup salted peanuts
12 fresh curry leaves, torn into pieces

1. Place the toor dal, salt, jaggery, water, and kokum in the inner pot. Secure the lid and cook on high pressure for 10 minutes.

2. Meanwhile, heat 2 tablespoons oil in a small skillet. Stir in the ginger; cook for about 1 minute, until softened. Add the mustard seeds, cumin seeds, and turmeric; cook for about 2 minutes, stirring frequently, until fragrant. Remove the skillet from the heat.

3. Once the dal is cooked, let the pressure release naturally.

4. Remove the lid and remove the kokum from the pot; discard. Using a wooden spoon, mash about three-quarters of the lentils.

5. Stir the tempered spice mixture into the dal. heat the remaining 1 tablespoon oil in the skillet. Add the peanuts and curry leaves; cook, tossing th pan regularly, for about 2 minutes, until the peanuts are toasted and the leaves are sizzling.

6. Transfer the dal toa platter, pour the peanut mixture over top, and serve.

Note: Kokum is a dark purple fruit grown in southern India. It is most often sold dried and is used to infuse a tart, sour flavor into soups and stews like this one. You can find it in an Indian grocery store or online.