Pressure cooker not available?

• Heat 2 cups water to the pot and bring to a boil; also heat 2 cups water in a separate pot/kettle to add as needed while cooking the Toor Dal
• Meanwhile, wash and drain the Toor Dal 2-3 times.
• Transfer the washed Dal to the boiling water in the heavy-bottomed pot, add turmeric and Hing. 
• Stir and bring the contents back to boiling on high heat.
• Lower the heat, cover partially and simmer for about 3o min, stirring every 5 min or so to ensure that nothing is sticking/burning on the bottom.
  • Keep an eye on the water-level: once its level has dropped to where it barely reaches the level of the beans, it's time to add 1/2 cup boiling water
    • do resist the temptation to add more all at once - it actually takes longer to cook if you do that!
  • Continue to simmer, stir and check the water level, adding 1/2 cup boiling water when needed
• After about 25 min of simmering, do a thumb-mash test to check for done-ness
  • Remove a few beans from the pot with a spoon, and place them on a plate
  • Blow on it to cool it down a little
  • Press your thumb gently on one of the beans : does the bean get smashed easily?
    • If so, the Dal is cooked and you can turn the heat off.
    • If not, continue to simmer and repeat the thumb-mash test every 5 min or so until the Dal is tender-cooked.
      • If you need to add water at this stage, only add 1/4 cup at a time, not 1/2 cup.
        • You don't want to have a lot of broth left in the cooked beans (at the end)
    • When the beans are cooked, turn the heat off, keep the pot partially covered and let it rest for about 10 min or so.
      • Do not cover tightly: as it cools, and the steam condenses, the lid will get sucked in tight because of the vacuum that is created.
      • When you try to remove the lid, it will be stuck!
        • If this does happen, don't panic!
        • Just turn the heat on again under the pot, and in a minute or so, as steam is again formed inside the pot, the lid will get released.

Plan ahead : Cook the Toor Dal in advance

Goda Masala not available?

• Measure 1/2 tsp poppy seeds
• Measure 1 tbsp sesame seeds
• Measure 1 tbsp finely grated dried coconut (also called coconut powder - this is NOT the same as coconut flour!)
• Measure 1 tsp Garam Masala (store-bought or home-made)
• Measure 1 tsp each: coriander powder, cumin powder
• 1/16 tsp salt  
• 1/16 tsp Hing
• 1/16 tsp Nutmeg- finely grated/ground (OK to use Mace instead)

• Add the poppy seeds and roast on medium heat  for 2-3 min until they start turning brown or begin the pop.  Transfer to a large plate to cool.
• Add the sesame seeds roast on medium heat for 2-3 min until they start turning brown or begin the pop.  Transfer to the plate with the roasted poppy seeds, in a separate pile, and set aside to cool.
• Add the grated coconut and roast on medium heat  for 2-3 min until it starts turning brown. Be alert, or you will quickly end up with a blackened mess  Transfer to the plate with the roasted poppy seeds and sesame seeds,  in a separate pile, and set aside to cool.

• Add the poppy seeds first: pound till crushed
• Add the sesame seeds: pound again to crush the seeds, using a spoon to peel the oily crushed seeds away from the walls of the mortar
• Add 1/2 tsp of the Garam Masala, 1/2 tsp coriander powder and 1/2 tsp cumin powder; pound again, to mix well, using a spoon to peel away from the mortar walls.
• Transfer this mixture out of the mortar, back to the large plate used before.
• Add the roasted coconut to the mortar and pound to crush it a little - add all the remaining ingredients, mix well with a spoon and pound again to distribute evenly.
• Transfer the poppy seed-sesame seed mixture back into the mortar, stir the mixture and pound a little again; 
• Stir with a spoon to distribute everything evenly
• Its now ready to use in the recipe as directed.

Storing Leftovers:

• Consume within 2-3 days
• To serve: bring to room temperature in the microwave or on the stove-top (in a small frying pan/skillet)
• Serve with freshly prepared toppings

• Good for 3-4 weeks, maybe longer.
• To serve:
  • Remove from the freezer and set on the counter for 5-10 min
  • Thaw:
    • in the microwave on defrost setting (30% power) for about 20-30 seconds at a time, stirring to check if defrosted completely
    • In a small skillet on the stove-top on very low heat - to prevent sticking and burning on the bottom
      • need to stir frequently to distribute heat evenly
  • Allow it to become a little 'hot" - then stir well and let it cool to lukewarm
  • Serve with freshly prepared toppings