Skip to content

Toor dal (Arhar)

tags: - dal

Highlights
Prep Time 5 min
Cook Time 25 min
Total Time 30 min

Ingredients

  • 1 cup toor dal (split pigeon peas)
  • water 3 cups or as needed
  • 2 tablespoons ghee or oil
  • 1 bay leaf (tej patta)
  • 1 inch cinnamon stick (dalchini)
  • 4 cloves (laung)
  • 1 tablespoon garlic, finely chopped or grated
  • 1 tablespoon ginger, finely chopped or grated
  • 1 medium-sized onion, chopped
  • 1 medium-sized tomato, chopped
  • 1/4 green chili, slit
  • 1 tablespoon cilantro (coriander) leaves (for garnish)
  • 1/2 lemon (for serving)
  • Spices
    • 1 teaspoon kashmiri or regular red chili powder
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon coriander powder
    • 1/4 teaspoon garam masala powder
    • salt as per taste
  • Tadka
    • 2 tablespoons ghee or oil
    • 1 pinch of asafetida
    • 1 teaspoon cumin jeera
    • 1 tablespoon garlic, finely chopped or grated
    • 1/4 green chili, slit
    • 1 tablespoon cilantro (coriander) leaves
    • 1/2 teaspoon kashmiri or regular red chili powder

Process

  • Rinse Toor dal 3-4 times or until water runs clear and set it aside. No soaking needed.
  • Start the instant pot in sauté mode and heat ghee in it.
  • Once the ghee is hot, add bay leaf, cinnamon stick, and cloves to it.
  • Saute for a few seconds and add the onions and green chili.
  • Sauté for 2-3 minutes.
  • Add chopped tomatoes, chopped ginger, and chopped garlic to it.
  • Saute for 3-4 minutes or till mushy.
  • Now add rinsed dal and give it a mix.
  • Add the red chili powder, coriander powder, turmeric powder, and salt. Mix everything well.
  • Add 3 cups of water and mix well.
  • Cancel the SAUTE mode. Close the lid, and set the valve to sealing.
  • Change the instant pot setting to manual or pressure cook mode at high pressure for 8 minutes.
  • NPR (Natural pressure release). Once the pin drops, open the lid.
  • Press the cancel button and then press the saute button. Mix well and mash dal lightly using the back of a spoon.
  • Add 1 tablespoon of coriander leaves and garam masala powder.
  • Mix well and boil for 5 minutes. Toor Dal Fry is ready.

Process Tadka (Tempering)

  • Heat ghee in a tadka pan over medium heat.
  • Add asafetida, and cumin seeds and let them crackle.
  • Add chopped garlic cloves saute until garlic turns light brown.
  • Add dried red chilies, green chilies and cook for a few seconds.
  • Add coriander leaves, Kashmiri red chili powder and stir it.
  • Fry for few seconds and remove from heat.
  • Pour the prepared tadka and garnish with coriander leaves. Drizzle with some lemon juice. Serve toor dal hot with chapati and rice.

Note: This dal thickens as it cools, the recipe makes this dal semi-thin. You can easily change the consistency of Toor Dal by adding more or less water.

Note: If you want to make Toor Dal Fry then skip the tadka part.

Storage

TBD

Feedback

TBD

References

  • TBD