Tuvar Dal (Traditional Smooth Style)

Ingredients

• 1 cup Tuvar Dal (Split Pigeon Peas) (Originally '1 tipri'. Use new/fresh crop dal if available for faster cooking.)
• 1/2 teaspoon Turmeric powder (Originally '0.25 tola'.)
• 1 teaspoon Salt (Or to taste. Originally '1 tola' (approx 2 tsp), adjusted for modern palates.)
• 1 teaspoon Oil or Ghee (Added to the boiling water to prevent frothing.)
• 4 cups Water (Originally '1 seer' (approx 4 cups) for new dal, or '1.25 seer' (5 cups) for old dal. Plus extra for straining.)

Instructions

1. 1Pick over the tuvar dal to remove any stones or debris. Wash it thoroughly with cold water in a pot until the water runs clear.
2. 2In the pot with the washed dal, add the turmeric powder, oil (or ghee), and salt. Pour in 4 cups of cold water (use 5 cups if the dal is older/dryer). Cover the pot and place it over medium heat.
3. 3Allow the dal to cook undisturbed until it is completely soft and the water has mostly evaporated or absorbed. The grains should be tender enough to mash easily.
4. 4Remove the pot from the heat. Mash the dal thoroughly with a ladle to create a uniform consistency. To achieve the traditional smooth texture (like a paste), place a clean sieve or colander over a fresh pot. Pour the mashed dal into the sieve. Rub the dal through the sieve with a ladle while gradually adding small amounts of cold water to help it pass through, discarding any coarse skins left behind.
5. 5Adjust the consistency of the strained dal with a little more water if necessary. It is now ready to be heated through and served with roti.