What is Toor Dal/Arhar Dal:
Toor Dal/Arhar Dal/Peeli Dal/Pigeon peas is one of the lentils that is widely used in India. It is healthy and supper easy to make with minimal use of spices. Its used in popular recipes like South Indian Sambar and other tasty and famous Indian cuisines. It is the major source of proteins and nutrients for vegetarians. Its good for weight loss and easy to digest. Toor Dal is one of the most popular dal serve at Indian households. It can serve with any kind of Indian breads, steamed rice, and jeera rice.
Watch Video Tutorial In Hindi:
- 1 cup Toor Dal.
- 1 teaspoon turmeric powder.
- Salt to taste.
- 2-3 tablespoons cooking oil (you may increase or decrease the oil quantity depending on your choice).
- 1/2 teaspoon cumin seeds.
- 1/2 teaspoon hing (asafoetida).
- 9-10 cloves of garlic finely chopped.
- Finely chopped green chillies to taste.
- 1 sprig curry leaves.
- 1 medium sized onion finely chopped.
- 2 medium sized tomatoes finely choppes.
- Red chilli powder to taste.
- Water as required.
- 1/2 teaspoon coriander powder.
- 1/2 teaspoon cumin powder.
- 1/2 teaspoon garam masala.
- Some finely chopped coriander leaves.
Preparation to Boil The Toor Dal:
- Wash the Dal in running water and soak it for 20-30 minutes.
- Take a pressure cooker and add on the soaked dal, double the amount of water, 1/2 teaspoon turmeric powder and 1/2 teaspoon cooking oil.
- Mix them well and then cover the lid and cook it on a medium flame for 3-4 whistle or until the dal is well cooked.
- Then, switch off the flame and let the pressure to release itself.
Tempering of Toor Dal:
- Take a pan or kadai and switch on the flame.
- When kadai is hot, add 2-3 tablespoons of cooking oil.
- When oil is hot, add 1/2 teaspoon cumin seeds and 1/2 teaspoon hing (asafoetida) and let the cumin seeds to splutter.
- Now add on finely chopped garlic, finely chopped green chillies to taste, and curry leaves and saute then on a low to medium heat until garlic turns light golden brown in color.
- Now add finely chopped onions and mix them well and saute the onions on a medium to high heat until it turns light golden brown in color.
- Now lower the heat and add on the powder spices like turmeric powder, red chilli powder, coriander powder, and cumin powder and cook then for 10-20 seconds on a low flame.
- Now add finely chopped tomatoes and salt to taste.
- Mix them well and cover the lid and cook the tomatoes on a low to medium flame for 4-5 minutes or until its well cooked and mushy. Stir occasionally so the masalas does not stick to the bottom of kadai.
- Now add 1/2 teaspoon garam masala and mix them well.
- Now cook all the masalas without covering the lid on a low flame for 5 minutes or until oil gets separated from the masala.
- Now add boiled Toor Dal and required amount of water and mix them well.
- Now cover the lid and cook the dal on a low flame for 10-15 minutes. Stir occasionally.
- Now add on some finely chopped coriander leaves and mix them well.
- Now turn off the flame and pour the dal into a serving bowl.
- You can serve this dal with Roti, paratha, steamed rice, or jeera rice.