Toor Dal also is known as Arhar Dal, Peeli Dal or Yellow Dal is a lentil preparation which is a must-have in most Indian households. It is healthy and super easy to make and tastes delicious with roti or steamed rice.
Pair it with a side dish like Jeera Aloo or Aloo Methi for a hearty meal.
What is comfort food for you?
If you ask me, I would say a simple Tadke Wali Dal along with a Phulka or simple Steamed Rice.
Well, Dal is one of those dishes, that is made in almost each and every Indian household.
Though every region has its own way of making it, it mostly has a simple process and a delicious tadka to add some flavour to it.
While in South India, Sambar is a popular version of Dal, in North India, there are many from simple Dal to Dal Makhani, Dal Bukhara, Panchmel Dal etc.
While most of the people make Dal recipes with a single Dal or a combination of Dals, some also like to add the goodness of vegetables in it to make it even more nutritious.
High in protein, Dal is considered to be very beneficial if included in your everyday meals.
There is a variety of Dals used in India such as Moong Dal, Urad Dal, Masoor Dal, Chana Dal, Arhar Dal etc.
Today, we are making a simple North Indian Style Toor Dal with a garlic tadka which adds all the magic to this easy and quick dish.
It is a quick and easy Dal which gets ready in just 20 minutes, making it apt for your weekday meals.
Here are some more easy Dal recipes for your weekday meals – Dal Palak, Dhuli Urad Dal, Gujarati Dal, Whole Masoor Dal.
What is Toor Dal?
Toor Dal is one of the lentils that is widely used in India.
It is also known as Pigeon Peas Lentils, Toovar dal, Tuvar Dal, Arhar Dal, Peeli Dal or Yellow Dal in various regions.
Here, we are making a North Indian Style Dal where the dal is boiled along with salt and turmeric powder until it is soft.
You can change the consistency of Dal by adding more or less water according to your taste and preference.
Once the Dal is boiled, a tempering is added to it which brings out its flavours.
Always make sure to use Ghee for the tadka, as it lends a beautiful aroma along with the taste.
Kashmiri Red Chilli Powder adds a nice touch of red colour to the Dal.
I sometimes even add dry red chillies instead of red chilli powder in the tadka.
You can try that too!
Ingredients
To make this Dal, you need Toor Dal, Water, Salt and Turmeric Powder.
A tadka is added to enhance the flavour of this Dal, which has Ghee, Cumin Seeds, Garlic and Kashmiri Red Chilli Powder.
What is Oily Toor Dal?
It is a popular version of Toor Dal itself, which is one of the most used Dals.
In this, Dal is oiled or polished to protect its freshness.
The oil does not alter the taste of this Dal and it tastes exactly the same as the plain version.
It is not easily available in Indian, but in the US, I have seen both the varieties, plain and oily being sold in the supermarkets.
Health Benefits
This Dal is not only easy to make, but it comes along with many health benefits as well.
As I said earlier it is high on fibre content, it is actually good for digestion and prevents problems such as constipation.
As it is high in protein, it is considered to be very good for a balanced diet.
Risk of Chronic diseases is also reduced with the intake of Toor Dal.
It is also a good source of carbohydrates, which provides energy to the body.
This dal can be included in everyday meals of Diabetic people, as it can benefit them.
It helps you to maintain your sugar and glucose levels, making your diabetes much more manageable.
As this dal is high on fibre content, it may cause gas in some of the sensitive individuals, but to avoid that you can soak or sprout the lentils before you prepare the Dal.
Serving Ideas
Toor Dal can be served with anything and everything.
Yes, you read that right!
It can be served along with Roti, Tawa Paratha, Laccha Paratha, Steamed Rice, Jeera Rice or even a spiced Pulao of your choice.
Tuvar Dal in an Instant Pot
To make this dal in an Instant Pot, soak 1 cup dal in room temperature water for 15-20 minutes.
Drain, rinse and set aside.
Next, press the sauté button, add the ghee and allow it to heat up for 30 seconds.
Add the cumin seeds, hing, garlic and chilli powder to the pot.
Once the cumin seeds brown, add the soaked dal, 3 cups of water, salt and turmeric powder.
Secure the lid, close the pressure valve and cook for about 8 minutes at high pressure.
Let the pressure release naturally.
Garnish with finely chopped coriander leaves and serve.
Arhar Dal in a microwave
To make this in the microwave, firstly wash 1 cup dal and soak it in water for about 15 to 20 minutes.
Drain the water and transfer the dal in a microwave-safe bowl.
Add 3 cups of water, salt, turmeric powder and give it a mix.
Place this bowl in the microwave and let the dal cook for about 20 minutes.
Make sure to place the microwave-safe bowl at the centre of the glass turntable tray.
Do not cover the bowl with a lid, cook uncovered on microwave mode.
Check after 10 minutes, if the water gets soaked up, add in a little more.
Cook for another 10 minutes, give it a mix and keep it aside.
Next, we will prepare the tempering for the dal.
Take another microwave-safe bowl, add in ghee, cumin seeds, garlic and chilli powder.
Place the bowl in the microwave and let it cook for about 2 minutes. (You can even prepare a tadka on the gas and pour it on the Dal)
Take the bowl out and mix the tadka with Dal.
Place the Dal bowl again in the microwave and cook or another 2 to 3 minutes.
Garnish with finely chopped coriander leaves and serve.
Tadka Variations
Hing Jeera Red Chilli Tadka – You can just keep it simple and give the Dal a tadka of only cumin seeds, dry red chilli and hing in ghee.
It is great for people who are looking for a No Onion No Garlic version of this Dal.
Khatta Mitha Dal Tadka – In this tadka, you will need these ingredients for the tadka – ghee, hing, dry red chilli, mustard seeds, fenugreek seeds, cumin seeds, peanuts, tomatoes, red chilli powder, tamarind water, grated jaggery and curry leaves.
Onion Green Chilli Tadka – Sometimes, I give my Garlic tadka a break and add in some finely chopped green chillies and thinly sliced onions to the tadka.
You can even add finely chopped garlic and ginger to this tadka.
Tomato Dal Tadka – This is one of my favourite tadka to add in the dal.
You will need ghee, dry red chilli, hing, mustard seeds, cumin seeds, curry leaves, finely chopped garlic, finely chopped onions, red chilli powder and chopped tomatoes.
Punjabi Dal Tadka – This is a simple tadka, which is made in many households.
For this one, you will need – ghee, cumin seeds, garlic, onions, tomatoes and red chilli powder.
Step By Step Process
Wash the dal well and soak it in water for 30 minutes.
Drain the water and add the dal in a pressure cooker. Add water, turmeric powder, 1 tsp ghee and salt and cook until dal is softened. It usually takes one whistle on high heat and then 2 whistles on low heat.
Remove the cooker from heat and let the pressure release.
Open the cooker and whisk the dal well using a wire whisk. Add lemon juice and mix well.
For tempering, heat ghee in a pan. Once the ghee is hot, add garlic and fry until browned.
Add hing and cumin seeds and let them crackle for a few seconds.
Switch off the heat and add red chilli powder in the ghee.
Pour the tempering over the dal and mix well. Serve hot.
Toor Dal Recipe
Ingredients
- 1 cup Toor Dal
- 3-1/2 cups Water
- 1/2 tsp Turmeric Powder
- Salt (to taste)
- 1 tbsp Lemon Juice
For tempering:
- 2 tbsp Ghee
- 1 tsp Garlic (chopped)
- 1/4 tsp Hing
- 1 tsp Cumin Seeds
- 1 tsp Kashmiri Red Chilli Powder
Instructions
- Wash the dal well and soak it in water for 30 minutes.
- Drain the water and add the dal in a pressure cooker.
- Add water, turmeric powder and salt and cook until dal is softened.
- It usually takes one whistle on high heat and then 2 whistles on low heat.
- Remove the cooker from heat and let the pressure release.
- Open the dal and whisk well using a wire whisk.
- Add lemon juice and mix well.
- For tempering, heat ghee in a pan.
- Once the ghee is hot, add garlic and fry until browned.
- Add hing and cumin seeds and let them crackle for a few seconds.
- Switch off the heat and add red chilli powder in the ghee.
- Pour the tempering over the dal and mix well. Serve hot.
Michael Adler
I grow my own pigeon peas. All the pictures of cooking toor dal look like yellow split peas. Do I need to find a way to remove the seed coats of my pigeon peas to use them for this recipe?
Neha Mathur
Yes Michael, I guess so.
Eleanor Harjandar Singh
I’m trying it now, will update you on the results later
Thanks
Neha Mathur
I hope it turns out best for you 🙂