Indian Toor Dal with Pigeon Peas, Cumin and Chili

The Indian Toor Dal with pigeon peas, cumin and chili is quick and easy to make.

Nutrient profile: This high-fiber dish is extremely rich in folic acid and all essential amino acids.
However, some of the heat-sensitive ingredients are lost during the cooking process, which slightly reduces the amount per serving. The ratio of omega-6 to omega-3 fatty acids is 4:1, which is below the maximum recommended ratio of 5:1.
You can find further information on this topic at the following link: Vegans often eat unhealthily. Avoidable nutritional errors.

Pigeon peas: The   Pigeon peas have a mild, nutty taste. Like all pulses, they are particularly rich in protein. They are mainly used in Indian, Caribbean and African cuisine. Like lentils, they are not eaten raw. The ripe variety is dried, which is why they are usually used in recipes that require longer cooking times. For Toor Dal, the halved, dried pigeon peas are used.

Cumin: Due to the similar name, there is often confusion between cumin and caraway. However, they are not closely related and also differ greatly in taste. Cumin is often used in Indian, Turkish and Greek cuisine.

Turmeric: Turmeric, also known as yellow ginger or turmeric root, originates from South Asia and belongs to the ginger family. Fresh turmeric has a resinous, slightly burning taste; dried, as is often used in India, it tastes milder and slightly bitter.

Coriander seeds: Coriander seeds are spherical and have a bitter-spicy to sweet aroma. The ground seeds are used as a spice in the kitchen. The coriander seeds taste particularly spicy if you roast them briefly and then grind them or crush them in a mortar.

Curry leaves: The leaves of the curry tree, which is native to Asia, are called curry leaves. Curry leaves are used as a spice in many vegetarian dishes, especially in Sri Lankan and South Indian cuisine. The aroma of curry leaves is fresh, slightly fruity to smoky. The thin leaves do not need to be removed from the dish; they can be eaten. They are usually fried in hot oil or ghee before adding the other ingredients. In Ayurveda, the traditional Indian natural medicine, curry leaves are used to treat stomach upsets and indigestion, eczema and diabetes. Experiments have shown a drop in blood sugar levels.

Black mustard: The ripe and dried, intensely fragrant seeds are used primarily in Indian cuisine. They are usually roasted in ghee or oil beforehand. The mustard seeds give the dish a slight spiciness, which is, however, very different from the taste of creamy mustard. Like all cruciferous seeds, mustard seeds contain oil, which in black mustard is around 30%, with a high proportion of unsaturated fatty acids. Mustard seeds have a stimulating effect on digestion.

Mortar: The mortar, which is often used in oriental and Asian cuisine, can be used to grind ingredients to the desired consistency. A higher degree of grinding ensures a larger total surface area of the ground material, which intensifies the flavor. If you don't have a mortar, you can also use a coffee grinder. Another alternative is ready-made coriander seed and cumin powder, although this tastes less intense than freshly ground seeds.

Cold-pressed rapeseed oil is not suitable in this case, as cold-pressed oils can only be heated slightly, in the case of cold-pressed rapeseed oil up to a maximum of 120 °C, as otherwise harmful substances are created. See the following link ( cold-pressed rapeseed oil). But refined rapeseed oil should also be heated up to a maximum of 180 °C. Under no circumstances should it start to smoke, although decomposition will begin before that.