Toor Dal (Split Yellow Pigeon Peas)

My thoughts from decades of toor dal making: curry leaf has a unique flavor, great if you can get it, but not necessary. Instead, add a generous handful of chopped fresh cilantro to the dal at the end. Ghee is nice but not necessary. I use canola oil or a mix of canola and ghee. Asafoetida is great, but can substitute minced garlic or chopped onion. A little lemon at the end is nice. I've never used peanuts but looking forward to trying. Toor dal is delicious and endlessly variable.

I have never seen curry leaves in a grocery store and I don't have access to an Indian market. Is there any substitute?

I don't really think there's any substitute for curry leaf (they do freeze reasonably well if you can find a stash at an Indian/Pakistani store), but also, tempering choices are super regional and vary from household to household. In the version of toor/arhar dal I am most familiar with, you'd temper with garlic and red chili (& maybe cumin? Ma, you there?)in ghee. Or you could use the mustard seed tempering here, and just skip the curry leaf. Or you could use cumin seed. Or ... you get the idea

i solved this problem by buying a curry leaf plant and growing it in a pot in my house. Always a fresh supply of curry leaf!

Fresh curry leaves are hard to find; what would the equivalent value be using dried ones?

Please don't try to substitute dried curry leaf for fresh – it's truly foul. The inclusion of asafoetida derives from its use as a substitute for alliums, prohibited for Brahmins because they are considered impure. You can use a shallot.

Tips from an Indian. For tempering, use mustard seeds, cumin seeds, garlic, curry leaves, asafoetida and dry chilli peppers (in that order). Asafoetida is a natural anti-flatulent. You get herbal medicines in India which are made of asafoetida. Never heard of the theory about Brahmins as somebody claimed here. Split peas and many beans cause gas and asafoetida adds a lovely pungent taste to dal as well as reduces gas caused by these foods. So only add a pinch.

Possible substitutes for curry leaves: bay leaf, lime zest, lemon balm, basil leaves https://www.foodsharkmarfa.com/curry-leaf-substitutes/

Delicious! Didn't have fresh roma's so opted for tomato paste, caramelized with a bit of onion before starting the yellow split peas which ended up working just as well - a perfect quarantine food

Too much water in this recipe. I’ve been cooking for over an hour and there is still way too much liquid. I would reduce to 3.5-4 cups and add only if you need to.

Most everyday Gujju cooks will pressure cook the daal (with or without the salt and turmeric, which can just as easily be added to the daal once cooked) and then proceed to mash/puree, add tomatoes and peanuts and temper.

I bought plants on-line from Logees.com.

Assuming you're asking because you'd like to have quick servings, it's worth noting that dal freezes very well. I often cook double the fairly standard 1 cup dal/5 cups water, finish cooking entirely, then freeze several smaller servings in different containers for later. Defrost in the refrigerator overnight, or slowly on the stove, or microwave, which is my last choice.

The curry leaves can be omitted. Dry don't have much flavor. The fresh are better but based on the quantity you need a trip to the Indian just for that is not worth it. If you do make a trip pick up the Asafoetida (aka hing) that adds a distinct flavor to the tempering. And, also to get a nice flavor and bright color ask for the mild red Kashmiri ground pepper.

You can sub bay leaves for curry leaves, or just some lime zest.