Toor Daal with Bay Leaf and crisp Cilantro (Pigeon Pea soup) with Jeera Rice
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A comforting Indian pigeon pea soup made with toor daal, aromatic spices, and fresh cilantro garnish. The soup is vegan and gluten-free, with earthy flavors brightened by turmeric and tamarind.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 3/4 cup Toor Daal (Split pigeon Pea)
- 2 cups water
- 2 Teaspoons organic canola oil or coconut oil
- 1/2 teaspoon black mustard seed (Raee)
- 2 bay leaves (tejpatta)
- a generous pinch of asafetida (hing)
- 1 whole red chili broken into 2 (or 1 green chili chopped)
- 3-4 Tablespoons cilantro chopped
- 1/2 teaspoon turmeric
- 1 medium tomato chopped
- 3/4 - 1 teaspoon salt or to taste
- Add 1/4 teaspoon paprika or 1/4 teaspoon cumin powder to the tadka
- Add greens with the cilantro.
- Add 2-3 tomatoes.
- Add a teaspoon of Tamarind pulp
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1151mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 666mg
- Calcium
- 157mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1151MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.