This Arhar Dal or Toor Dal is a lightly spiced and delicious Punjabi style dal made with pigeon pea lentils or yellow lentils. The recipe is simple, yet comforting and nutritious too.
Pick and rinse the lentils very well in water a few times. Drain the water.
Add the lentils together with water in a 2 litre pressure cooker.
Add finely chopped onions, ginger and turmeric powder.
Stir to mix. Cover tightly with the cooker's lid.
Pressure cook on medium heat for 8 to 9 whistles till the lentils are completely cooked, tender and softened.
When the pressure drops naturally in the cooker, then only open the lid. Check the lentils and they should have a consistency that can be mashed easily.
Mash the lentils with a spoon or wired whisk. Keep the cooked lentils aside.
If the dal appears thick, then add some hot water and keep aside.
Making toor dal
Heat oil in another pan. Keep heat to a low. When the oil becomes hot, add the tej patta, cloves and cumin seeds.
First fry the cumin seeds crackle and splutter. Next add the garlic and fry for 10 to 12 seconds.
Add the finely chopped onions and sauté on low to medium-low heat until they soften or become light golden.
Add the green chilies and saute for a few seconds.
Add turmeric powder, kashmiri red chilli powder, garam masala powder and asafoetida.
Stir to mix the ground spices and then add the finely chopped tomatoes.
Sauté on medium-low to medium heat until the tomatoes become softened and you see oil leaving the sides of this base onion-tomato masala mixture.
Lastly add the crushed kasuri methi (dry fenugreek leaves) and saute for a few seconds.
Pour this tempering in the cooked and mashed dal.
Add 1 tablespoon butter or ghee (optional) and salt. You can add some water here if required.
Stir and simmer the arhar dal for 5 to 6 minutes or more till it reaches a slightly thick consistency. You can even keep medium consistency of the dal if you prefer.
If you want a slight sour taste in the dal, then add a few drops of lemon juice or ½ teaspoon of amchur powder (dry mango powder) towards the end. If adding dry mango powder, then stir well and allow the arhar dal to simmer for 1 to 2 mins after adding it.
Garnish with chopped coriander leaves and serve the Arhar Dal hot with steamed basmati rice or jeera rice or naan or roti accompanied with roasted papad and a pickle or salad or raita by the side.
Notes
Cooking arhar dal in a pot or pan
Rinse and soak the lentils for an hour. Drain and add them to a pot.
Add a few drops of oil as this reduces the frothing in the lentils.
Stir and cover and cook the lentils.
Bring to a boil and then simmer till the lentils are cooked really well. If too much water has evaporated, then add some more hot water and continue to cook.
Recipe Notes
For the best flavor and taste, preferably use unpolished organic yellow lentils.
To get a spicier tasting toor dal, add more green chillies.
Adjust the consistency of the arhar dal by adding less or more water.
Opt to cook the lentils in a pan, in a stovetop pressure cooker or in an Instant Pot, adding water as needed.