Lately I have been experimenting with Toor Dal, trying different recipes. Mostly in the past, I made soups and dals with either mung dal or urad dal, but the toor dal has a unique flavor. In the Indian province of Gujarat, toor dal is so widely used that the word dal means only toor dal. Other dals are known by their specific names.

Recipe:

1 cup toor dal (washed and rinsed)

4 cups water

2 tsp salt

1 tsp tumeric

4 medium tomatoes (chopped or can)

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