Toor Dal Recipe (Homestyle Arhar Dal)
Toor dal (also spelled tur dal) and arhar dal refer to both the split pigeon pea lentils and the dish made from them. This is a simple Indian lentil recipe where the lentils are cooked with onions, tomatoes, spices and herbs. The homestyle version is light, comforting and part of everyday meals across Indian homes. It is usually served with rice or roti and can be made thick or slightly thin.
About Toor Dal Recipe
Both the lentils and the dish made from them are called toor dal, arhar dal or tuvar dal. The same names are used in everyday cooking.
This is an easy homestyle toor dal made with a simple method. It is a staple Indian lentil dish where cooked lentils are finished with a basic tempering.
Table of Contents
Dal is made regularly at home in many ways. This version is my family recipe that has been cooked for years and is still a part of our everyday meals.
You can make this recipe with toor dal or even moong dal. You can also mix both lentils. Here I have used toor dal.
The lentils are pressure cooked until soft and mushy. If you do not have a pressure cooker, soak the lentils and cook them in a pot until tender.
Onions, tomatoes and spices are cooked along with the dal. This gives the dal a nice flavor and taste.
The tempering added at the end brings aroma and depth. It uses simple spices and herbs and comes together quickly.
You can also adjust the consistency of the dal by adding less or more water. In most Indian homes, dal is usually kept medium to slightly thin, especially when served with rice, but you can make it thicker if you prefer.
This homestyle dal is different from restaurant-style versions. Restaurant dal is usually richer, thicker and may also have a smoky flavor.
You can check my restaurant-style Dal Tadka recipe, which is different from this simple homestyle arhar dal.
Serve this toor dal hot with steamed basmati rice. You can also pair it with chapati or phulka.
More Lentil Recipes
How To Make Toor Dal (Stepwise)
1. Take 1 cup toor dal (arhar dal) in a bowl. Rinse well 2 to 3 times.
Drain all the water and add the rinsed dal to a 3 litre stovetop pressure cooker.
3. Add ⅓ heaped cup sliced onions, ⅓ cup chopped tomatoes, and 2 green chilies (slit or chopped).
4. Add ½ teaspoon turmeric powder, ¼ to ½ teaspoon red chili powder, and a generous pinch of asafetoida or hing.
5. Pour 2 cups water and mix.
6. On medium heat, pressure cook for 8 to 9 whistles or about 14 to 15 minutes. Let the pressure drop naturally, then open the lid.
The lentils should be cooked completely and look soft and mushy.
7. Lightly mash the dal with a spoon or a wired whisk.
8. Now add 1 cup water or as needed to adjust the consistency. If the consistency of toor dal looks right to you, skip adding water.
Tip: To make a thicker dal, add less water or skip it. To get a medium to thin dal, add water as needed.
9. After adding water, mix very well.
10. Add salt to taste and mix again.
11. If you have added water, keep the dal on the stovetop and simmer for a few minutes until it heats through and reaches the desired consistency.
Stir at intervals so that the arhar dal does not stick or burn at the base. Then cover and set aside.
Make Tempering
12. Heat 2 tablespoons oil or ghee in a small pan until moderately hot. Add 1 teaspoon mustard seeds.
13. Let the mustard seeds crackle.
14. Add 1 teaspoon cumin seeds.
15. Fry the cumin seeds till they change color and splutter. This takes a few seconds.
16. Add 4 to 5 medium garlic cloves, crushed lightly with their peels on. You can also slice or chop the garlic.
Fry for 20 to 30 seconds or until the garlic cloves are light golden.
17. Add 1 to 2 dry red chilies (halved and deseeded).
18. Add 9 to 10 curry leaves. Fry till the red chilies change color and the curry leaves become crisp.
19. Pour the entire tempering mixture over the cooked arhar dal. Cover for a few minutes to allow the tempering flavors to infuse with the dal.
20. Lastly add 2 tablespoons of chopped coriander leaves.
21. Mix and serve home style toor dal with steamed rice or roti.
Serving Suggestions & Storage
Serve toor dal with steamed basmati rice for a simple meal. You can also pair it with chapati or phulka. A side of pickle, papad or a simple salad works well.
Store leftover dal in an airtight container in the refrigerator for just about 1 day only. Reheat by adding some water to adjust consistency. Do not keep for more than 1 day as the taste changes.
Helpful Tips
- Dal doneness: Cook the toor lentils till they become very soft and break easily when pressed between fingers. After cooking, lightly mash it with a spoon or whisk. This gives a smooth, slightly creamy consistency without making it pasty.
- Consistency control: Once the lentils are cooked, adjust the thickness by adding water little by little. Simmer after adding water so everything blends well. For rice, keep it slightly thin. For roti, you can keep it a bit thicker.
- Tempering timing: Prepare the tempering separately and add it at the very end. As soon as you pour it over the dal, cover the pan for a few minutes. This helps the aroma and flavors infuse better into the toor dal.
- Garlic flavor: Lightly crush the garlic instead of finely chopping it. Crushed garlic releases more flavor while cooking and gives a stronger, more rounded taste to the tempering.
- Soaking option: If you are not using a pressure cooker, soak the lentils for 1 to 2 hours. This helps the lentils cook faster and more evenly, and also improves the final texture.
Cooking Queries Answered
Can I make this without a pressure cooker?
Yes. Soak the dal, then cook in a pot or pan, adding water as needed until soft.
Can I skip onion and garlic?
Yes. You can make a no-onion, no-garlic version.
Can I use moong dal instead?
Yes. You can use moong dal or mix both the dals.
Why is my dal too thick?
Add water and simmer to adjust consistency.
Step by Step Photo Guide Above
Toor Dal Recipe (Homestyle Arhar Dal)
Ingredients
Main Ingredients
- 1 cup (190 grams) toor dal (tuvar dal, arhar dal or pigeon pea lentils)
- ⅓ heaped cup (50 grams or 1 medium) onion – sliced
- ⅓ to ½ cup (65 grams or 1 medium) tomato – chopped
- 2 green chilies – sliced, slit or chopped
- ½ teaspoon turmeric powder
- ¼ to ½ teaspoon red chilli powder
- 1 generous pinch asafoetida (hing)
- 2 cups water – for pressure cooking
- 1 cup water – added later, do add as required depending on the consistency you prefer, optional
- salt – add as required
- 2 tablespoons coriander leaves – chopped
For Tempering
- 2 tablespoon ghee or oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 4 to 5 medium-sized garlic cloves – sliced or chopped or crushed lightly with their peels on
- 1 sprig or 9 to 10 curry leaves
- 1 to 2 dry red chilies – halved and deseeded
Instructions
Pressure Cooking Toor Dal
- Rinse the toor dal well and add the lentils to a 3 litre stovetop pressure cooker with onions, tomatoes, green chilies, turmeric powder, red chilli powder, asafoetida and water.
- Pressure cook the dal on medium heat for 8 to 9 whistles or 14 to 15 minutes.
- When the pressure drops naturally, open the lid of the cooker. The lentils have to be softened well and look mushy.
- With a spoon or wired whisk lightly mash the lentils.
- Next, add water as needed to adjust the consistency. If the dal already looks right, skip adding water.For a thicker dal, add less water or skip it. For a medium to thin consistency, add more water.
- After adding water, mix well.
- Add salt according to taste and mix again.
- Simmer until the dal is heated through and reaches the desired consistency. Turn off the heat and cover with a lid.
Tempering
- In a small pan or tadka pan, heat ghee or oil. When the ghee or oil is moderately hot, add mustard seeds and let them crackle.
- Next add cumin seeds and let them splutter in the oil.
- Add the crushed garlic cloves or sliced or chopped garlic. Fry for about 20 to 30 seconds or until lightly golden.
- Add dry red chilies (halved and deseeded) and curry leaves. Fry till the red chilies darken a bit and the curry leaves look crisp.
- Turn off the heat and pour the entire tempering mixture over the tur dal. Cover the cooker with lid and allow the tempering flavors to infuse with the lentils.
- Lastly add chopped coriander leaves and mix.
- Stir and serve homestyle toor dal with steamed rice or chapati.
Dassana’s Notes
- Pressure cooking time: Cooking time can vary depending on the quality and age of the dal. Older dal may take longer to soften.
- Tempering option: You can make the tempering with either oil or ghee. Ghee gives a richer flavor.
- Spice level: Adjust green chilies and red chili powder as per your taste.
- Curry leaves: Fresh curry leaves give the best flavor. You can skip if not available.
- Consistency after cooling: The dal thickens as it cools. Add a little warm water while reheating to adjust consistency.
- Rinse the lentils well and soak for 1 to 2 hours in enough water.
- Drain and add lentils with the onions, tomatoes and spices to a deep pan or pot with 4 to 5 cups water.
- Cover and cook on medium heat until the lentils become soft and creamy. If the water froths and bubbles up, remove the lid or keep it partially covered and continue cooking. If the water reduces, add some hot water as needed.
- Cooking can take 45 minutes to 1 hour or more, depending on the quality of the lentils.
- Once the lentils are cooked, proceed with the rest of the recipe.
Where is the recipe card?
Hi Marilyn, the recipe card is towards the bottom of the post. You can also click the “Recipe” button just below the introduction to go directly to the recipe card. Hope this helps.
Hi Dassana, I cannot find the recipe of your Vaal Usal anymore. I have been using it for years. Could you please repost it?
Hi Maddy, so glad you’ve been making the vaal usal for so long. I’ll be adding the recipe back on the blog in a few days. Hope this helps.
Thank you!!