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Toor dal, also known as Arhar ki dal, is a staple in Indian cuisine, celebrated for its versatility, rich flavor, and nutritional benefits. This lentil is a primary ingredient in many traditional dishes, offering a creamy texture and slightly nutty taste that pairs well with a variety of spices and seasonings. Toor dal is particularly cherished for its role in creating comforting and hearty dals, which are essential components of everyday Indian meals.

The preparation of toor dal involves soaking and cooking the lentils until they become soft and tender. The cooked dal is then simmered with a blend of spices such as turmeric, cumin, coriander, and mustard seeds, often complemented by tomatoes, onions, and garlic. This process results in a flavorful and aromatic dish that can be enjoyed with rice, roti, or bread, providing a wholesome and satisfying meal. The rich, creamy consistency of toor dal makes it a favorite choice for both simple home-cooked dinners and festive occasions.

Toor dal holds a special place in Indian households not just for its taste but also for its health benefits. It is an excellent source of protein, dietary fiber, and essential nutrients such as iron, potassium, and folate. This makes it a valuable component of a balanced diet, particularly for vegetarians and those seeking plant-based protein sources. The lentil’s ability to absorb and enhance the flavors of various spices also makes it a versatile ingredient in a wide range of regional dishes, from South Indian sambar to North Indian dal tadka.

Beyond its nutritional and culinary appeal, toor dal is embedded in the cultural fabric of India. It is a dish that brings families together around the dining table, symbolizing warmth, nourishment, and hospitality. The simplicity of toor dal, combined with its ability to be transformed into a variety of dishes, reflects the diversity and richness of Indian cuisine. Whether enjoyed as a simple dal with ghee and rice or as part of a more elaborate meal, toor dal remains a cherished and timeless component of Indian culinary tradition.

In essence, toor dal is much more than a humble lentil; it is a cornerstone of Indian gastronomy. Its enduring popularity and versatility highlight the ingenuity of Indian cooking and its capacity to turn basic ingredients into flavorful and nourishing dishes. Toor dal continues to be a beloved staple in kitchens across India, offering comfort, nutrition, and a taste of home in every bite.

Toor Dal / Arhar ki Dal

Table of Contents

Enjoy the comforting flavors of Toor Dal, also known as Arhar ki Dal a staple in Indian cuisine that combines split pigeon peas with aromatic spices and herbs. Simmered to perfection, this creamy and nutritious dish is seasoned with cumin, turmeric, and coriander, offering a delightful blend of flavors. Whether served with steamed rice, roti, or enjoyed on its own, Toor Dal provides a wholesome and satisfying meal that is rich in protein and fiber. Its warm, hearty taste and nourishing ingredients make it a beloved choice for everyday dining, bringing the essence of home-cooked Indian goodness to your table.

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Prep Time 20

Cook Time 20

Total Time 40

Course Main Course, Side Dish

Cuisine Indian

Servings 5 People

Calories 138 kcal

Equipment

Chopper Board
Knife
Pressure Cooker
Spatula
Vessel

Ingredients

2 nos Onion
2 nos Tomato
1 cup Toor Dal
¼ cup Masur Dal
4 nos Clove
4 nos Black Pepper
2½ cup Water
1 litre Boiling Water
3 tbsp Oil
½ tsp Mustard Seeds
1 tsp Cumin Seeds
¼ tsp Asafoetida
1 tbsp Garlic Paste
8 nos Curry leaves
½ tsp Turmeric Powder
½ tsp Red Chilli Powder
1 tsp Kashmiri Red Chilli Powder
1 tsp Corriander powder
½ tsp Garam masala
2 tsp Salt
2 tbsp Grated Jaggery
½ bunch Chopped Corriander Leaves

Instructions

Take 2 nos Onion and 2 nos Tomato, wash then and cut into pieces.
Take a pressure cooker and wash ¼ cup Masur Dal and 1 cup Toor Dal, then add 4 nos Clove 4 nos Black Pepper, Onion Pieces, Tomato Pieces and 2½ cup Water
Close with the lid and let it cook on high flame for first whistle. Then lower the flame and let it cook for two whistles.
Turn off the flame, remove the pressure cooker from the stove and let it cool down. Open the lid and gently stir Dal with Spatula.
Remove the covers of Tomato, smash and mix with spatula.
Add 1 litre Boiling Water and mix it.
Take a vessel and heat 3 tbsp Oil. Then add ½ tsp Mustard Seeds, 1 tsp Cumin Seeds, ¼ tsp Asafoetida, 1 tbsp Garlic Paste, and 8 nos Curry leaves. Fry them until Garlic's colour turns to pinkish colour. It took around 1 min.
Now add ½ tsp Turmeric Powder, ½ tsp Red Chilli Powder, 1 tsp Kashmiri Red Chilli Powder, 1 tsp Corriander powder and ½ tsp Garam masala. Mix them on low flame.
Now add 2 tsp Salt and 2 tbsp Grated Jaggery. Mix them and let it get a boil. It took 5 mins. Mix it. Turn off the flame.
Sprinkle ½ bunch Chopped Corriander Leaves and mix it. Toor Dal is ready.