( Tangy Curry made with Pigeon Pea )
Toor Daal also known as Arhar ki daal or Tuvar Daal is a most common daal used in Indian Household. In many families it is cooked daily. Gujarati’s make it slightly sweeter, South Indian make it with Vegetables and spices and call it sambhar. In our family we are the first generation who ate toor daal. My grandparents were from Pakitsan and in northern states like Punjab and Himachal toor daal was not used. But since my grandfather came to India during independence, and settled in UP , we got introduced to the Daal & Chawal meals and liked it alot. My Mum used to make it only on Tuesday as that day dad used to fast. Over the years dad has also started eating toor daal.
Here I bring you a simple variation of Toor Daal, with a slight twist. Twist of raw mango. Raw mango adds a tang that is not very strong, and gives daal very nice flavour.