Toor Dal Recipe (Homestyle Arhar Dal)

5 from 2 votes

Toor Dal Recipe (Homestyle Arhar Dal)

Toor dal is a basic Indian lentil dish made with pigeon pea lentils cooked with spices, onions and tomatoes. It is a staple meal in many Indian homes and is usually served with rice or roti. This homestyle version is simple, light and easy to make. The arhar dal recipe gives a comforting dal that can be adjusted in consistency and spice level.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: North Indian

Diet: Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 257kcal

Author: Dassana Amit

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

US Customary - Metric

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.

Notes

Tips:

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.

For cooking the lentils in a pot or pan:

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.

Nutrition