Dal-rice pairing is the epitome of Indian comfort food. It is the most sought-after meal after gorging on festive indulgences. Given that we are at the end of January, it has definitely been a while since most of us may have indulged in any fattening food.
Nonetheless, I’d really love to share this toor dal recipe with you guys. It is one of the most basic recipes that you ought to know like the back of your hand. Dal and rice is the kind of meal I lean on in times when I am unsure of what to prepare, or I’m looking for something simple that can be whipped up quickly.
What is dal?
Dal is used as a generic term for two things;
- For dried split pulses, lentils, beans, and peas.
- For dishes like soups, curries, or stews made with the above. It is also referred to as dal, dhal, dahl, or daal.
You can make dal with one type or a combination of lentils. Dal is made practically every day in most Indian homes. The method of preparation differs regionally. So does the taste and consistency! But trust me, no matter which version you pick, you will enjoy a bowl of dal any time of the day, month, or year!
Very often a tadka is added over the prepared dal. Tadka, also known as tarka, baghar, or vaghar is nothing but a technique that involves frying whole and powdered spices in ghee/oil to release their flavors. This adds another layer of flavor to the already delicious dal.
What is toor dal?
Split pigeon peas or yellow lentils are called toor dal in ‘Hindi’. It is also known as arhar dal, tuvar dal, tuar dal, tuwar dal, tur dal, toovar dal, or peeli (yellow) dal.
There are two ways in which you can make this toor dal recipe;
- Pressure cook the dal separately in water, salt, turmeric, and then add it to the 1st tempering i.e spiced onion-tomato masala (prepared separately in another pan).
- Cook the dal along with the onion tomato masala in the pressure cooker. This method makes it a one-pot dal recipe.
I’ll show you both the ways in this post. The first way is shown in the stovetop pressure cooker. And the second method uses the handy Instant Pot.
Of course, feel free to use your preferred method and equipment to make this yummy toor dal recipe.
Arhar dal ingredients
As I mentioned, there are many ways of preparing this toor dal recipe. I’m sharing the North Indian version, Punjabi version to be specific. I am sure that this is not the only version that’s made in Punjab, I’m just sharing my take on it 🙂
Toor dal: Since this recipe is all about toor dal, that is what I’ve used. I’ve used 24 Mantra’s organic tur dal. You can use a mix of toor dal, masoor dal, and moong dal. Totally up to you!
Aromatics: These are the usual suspects, i.e ginger, garlic, and finely diced onions. They add a delicious layer of flavor to this humble dal. You can skip the garlic and onions for a Jain version without altering the recipe. It still turns out just as delicious!
Chilies: I’ve used fresh green chilies in the first tempering and dried red chilies in the second tempering.
Arhar dal ingredients
As I mentioned, there are many ways of preparing this toor dal recipe. I’m sharing the North Indian version, Punjabi version to be specific. I am sure that this is not the only version that’s made in Punjab, I’m just sharing my take on it 🙂
Toor dal: Since this recipe is all about toor dal, that is what I’ve used. I’ve used 24 Mantra’s organic tur dal. You can use a mix of toor dal, masoor dal, and moong dal. Totally up to you!
Aromatics: These are the usual suspects, i.e ginger, garlic, and finely diced onions. They add a delicious layer of flavor to this humble dal. You can skip the garlic and onions for a Jain version without altering the recipe. It still turns out just as delicious!
Chilies: I’ve used fresh green chilies in the first tempering and dried red chilies in the second tempering.
How to make toor dal recipe – Step by step process
Stovetop Instructions
Step 1: Rinse and soak the toor dal
Rinse the toor dal well under running water until the water runs clear, then soak in about 2 cups of water for about 30 minutes.
Transfer the drained dal to a pressure cooker. Add 1 & 1/2 cups of water along with 1/2 teaspoon salt, 1/4 teaspoon turmeric, and 1/2 teaspoon oil.
Adding oil prevents frothing and spilling from the pressure cooker.
Pressure cook the dal, for 3 whistles on high heat, then lower the heat and simmer for another 5 minutes. Switch off the heat and set the cooker aside.