Pudina Toor Dal | Split Pigeon Peas Mint Soup

Pudina Toor Dal | Split Pigeon Peas Mint Soup

Author: Rumki Paul
Course: Main
Cuisine: Indian
Preparation Time: 5 minutes
Cooking time: 20 minutes
Total time: 25 minutes
Servings: 4 Persons

Today’s recipe is a complete refreshment for the summer season. Pudina Toor Dal (Split Pigeon Peas Mint Soup) is a hugely popular dal in India during summers. It is one the most reliable comfort food to beat the scorching Sun. In this recipe, Toor dal (Split Pigeon Peas) is cooked with Pudina (Mint leaves) paste, Ginger paste and some spices. This dish goes outstanding with steamed Basmati rice, pickle and papad.

Pudina (Mint) leaves are renowned for their refreshing flavour and cooling effect. Since my childhood, I have seen the use of these magical leaves in many food items like chutneys, beverages, desserts, biryani, curries and many more. It can be used in both dried or fresh forms.

I am not a die heart pudina lover, but Pudina Toor Dal is one of my favourite dal recipes. The reason behind it is the lightness and freshness of the dish. This dal tastes completely different from other dal dishes. If you have never tried mint dal then you must try it once to believe me.

The best part of the dish is it’s a No Onion-No Garlic recipe and goes great in special Puja days. Normally, during the days in summer, we try to skip Onion, Garlic and spices to fight the heat and that is the reason behind its popularity.

In this recipe, I have used Cumin seeds (Jeera) and Fennel seeds (Saunf) for tempering. I have added Ginger paste and roasted Cumin seeds powder to this preparation for flavouring. These ingredients go superb with the flavour of Mint leaves. At the end, I have added some Lemon juice. The tanginess of Lemon highly complements the dish.

I have used Mint paste rather than chopped leaves. According to me it gives better flavour to the dish and makes every bite smoother and tastier.

How to make Pudina (Mint) paste?

To make a smooth paste of Pudina, pluck the fresh leaves from stem and put them in a jar of grinder. Add very small amount of water and grind them for a minute.

Benefits of Pudina (Mint)

Pudina (Mint) leaves are one of the most useful herbs. They are using as home remedies from ancient times to fight against many diseases. It has great use in Ayurveda. In fact, Mint oil is used in tooth pastes, chewing gum, mouth fresheners etc. for refreshing breath.

Pudina (Mint) contains Menthol and it helps to get relief from sore throat. It is very good for our digestive system too. It helps to get rid of indigestion and gastric ulcer.

Benefits of Toor dal (Split pigeon peas)

Toor dal (Split pigeon peas) is one of the healthiest dals. It contains folic acid which is very important for women’s body, especially if she is planning to conceive. Folic acid can prevent many birth defects for children. It is a great source of fibre, protein and carbohydrate. Hence, it is very healthy for growing children. Regular consumption of Toor dal can reduce many health risks.

Pudina Toor Dal is a very quick and easy recipe and it takes less than half an hour to get prepare. It can be a healthy addition to your regular diet.

Ingredients:

• 1 cup Toor dal (Split pigeon peas)
• 2 cups of Water, to boil the dal
• 1 tablespoon Pudina (Mint) paste
• 2 Green Chillies
• ½ Lemon, deseeded
• ¼ teaspoon Cumin seeds (Jeera)
• ¼ teaspoon Fennel seeds (Saunf)
• 1 teaspoon Ginger paste
• ½ teaspoon Turmeric powder (Haldi)
• ½ teaspoon Roasted Cumin powder

1. Wash and soak Toor dal in water for 30 minutes.
2. Put the dal into a pressure cooker.
3. Add Salt, green Chilli and water into the cooker.
4. Close the lid and cook them in medium flame for 3-4 whistles.Tip: Number of whistles may vary due to the quantity, quality of dal, temperature of flame and region. Always check the dal when pressure settles down.

5. Let the pressure settle down.
   

6. On the other hand, add Oil into the pan.
7. Once the Oil is hot, add Cumin seeds, Fennel seeds and let them crackle.
   

8. Add Ginger paste and give a nice mix.
   

9. Cover the pan immediately and cook it in low flame until the raw smell goes away.
10. Add the boiled dal (Step 5) into the pan.
    

11. If required add some extra water to get desire consistency.
12. Cook the dal in high flame until simmers.
13. Add Turmeric powder, mint paste and give a nice mix.
    

14. Cover the pan and cook them in low flame for couple of minutes.
15. Add roasted Cumin seeds powder and give a nice mix.
    

16. Cover the pan and cook them in low flame for another minute.
17. Switch off the flame and put the pan down.
18. Squeeze the Lemon at the end and give a nice stir.