This is another recipe adapted from "Mysore Style Cooking" by V. Sandhya. Such an elegant and informative book that is essential for cooks wishing to learn more about south Indian cuisine. As I enjoy toor dal and soup, I decided to make what she so charmingly calls "Sandhya's Soup". She tells us that it is particularly good for babies and children as it is easy to digest. You may wish to omit the hot peppers. It is also easy to prepare and delicious. Adjust the amount of water to achieve your desired consistency. I opted for a thicker version.
The toor dal — or toovar dal or split pigeon peas — used in this recipe is most likely the most popular of all dals in south Indian cooking. It has a slightly sweet, nutty flavor and full texture that makes it a delight in soups, but yellow split peas can be substituted in this recipe for an equally delicious result.
|Mysore-Style Toor Dal Soup|
|Recipe by Lisa Turner|
Adapted from V. Sandhya
Published on June 9, 2011
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