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 recipe gives a balanced dal that can be adjusted in consistency and spice level.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: North Indian

Diet: Vegan

Difficulty Level: Moderate

Servings: to 4

Calories: 343kcal

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 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, add as required depending on the consistency you want
salt 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 – broken and deseeded

US Customary - Metric

Instructions

Pressure Cooking Toor Dal

Rinse the toor dal well and add it to a pressure cooker with onions, tomatoes, green chilies, turmeric powder, red chilli powder, asafoetida and water.
Pressure cook the dal on medium to medium-high 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 lightly mash the lentils.
add 1 cup water to the dal. you can add water as required depending on the consistency you want. for a thicker dal, add less water and for a thin dal, add slightly more water.
Add more water as needed and simmer with salt for a few minutes, till the desired consistency is reached.

Tempering

In a small pan or tadka pan, heat ghee or oil. When the 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.
Add dry red chilies (broken 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

For cooking the yellow lentils in a pot or pan:

Rinse the lentils a few times and then soak about 1 to 2 hours in enough water. Drain and se
Drain and the lentils in a deep pan or pot together with 4 to 5 cups water. Add the rest of the ingredients mentioned in the recipe. Cover and cook the lentils.
if the water begins to froth and bubble, then remove the lid or cover it partly and continue to cook the lentils till they become soft and creamy.
if the water becomes less, then add some hot water. once the lentils are cooked (takes from 45 mins to an hour or sometimes more. depends on the quality of the lentils). then follow the recipe further.

Nutrition