Yellow Toor Daal

• 1/2 cup toor dal
• 1 1/2 cups water
• 1/2 tablespoon vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon salt
• 2 teaspoons brown sugar
• 2 tablespoons tomatoes chopped
• 1 tablespoon cilantro chopped
• 1 tablespoon yogurt
• 1/2 teaspoon lemon juice

1. Cover daal with water and soak 30 minutes.
2. If using a pressure cooker, reduce soaking time to 10 minutes.
3. Discard soaking water in a large saucepan or pressure cooker.
4. Cook 50 minutes by conventional method or 15 minutes in a pressure cooker.
5. If using red lentils, cook 30 minutes by conventional method or 10 minutes in pressure cooker.
6. For a souplike consistency, add 1/4 to 1/2 cup more water if needed.
7. Puree daal with a handheld electric blender or in a food processor.
8. Heat oil in a small skillet over medium heat.
9. Add cumin seeds and asafetida.
10. Cook until cumin seeds turn golden brown, about 1 minute.
11. Add to the daal and bring to a boil.
12. Stir in chilies, salt, sugar, turmeric and tomatoes.
13. Lower heat and simmer uncovered 5 minutes.
14. Remove daal from heat.
15. Stir in cilantro and yogurt or lemon juice and serve immediately.

toor dal, water, vegetable oil, cumin seeds, salt, brown sugar, tomatoes, cilantro, yogurt, lemon juice

Taken from recipeland.com/recipe/v/yellow-toor-daal-46063 (may not work)