Name: Toovar Nu Dal
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup oily or unoily skinned split yellow pigeon peas; 1 tablespoon Ghee (or canola oil); 1 teaspoon black or yellow mustard seeds; 1 teaspoon cumin seeds; 0.5 teaspoon fenugreek seeds; 0.25 teaspoon ground asafetida; 1 tablespoon finely chopped fresh ginger; 12 to 15 medium-size to large fresh curry leaves; 4 fresh green Thai, cayenne, or serrano chiles (stems removed, slit in half lengthwise); 1 medium-size tomato (cored and finely chopped); 2 tablespoon finely chopped fresh cilantro leaves and tender stems; 1 tablespoon crumbled jaggery (or firmly packed dark brown sugar); 1.5 teaspoon coarse kosher or sea salt; 0.25 teaspoon ground turmeric; 1 dried black kokum (optional alternative for tartness)

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Toovar Nu Dal — Formulation & Method | CuliNect