Toor Dal Recipe
Today, we're delving into a comforting classic from Indian cuisine with our Toor Dal Recipe. This hearty lentil dish, infused with aromatic spices and a rich tempering, is a staple in many Indian households. Whether served with fluffy rice, soft roti, or naan, toor dal is both nutritious and incredibly satisfying.
History:
Did you know? Toor dal, also known as arhar dal or split pigeon peas, has been a cornerstone of Indian cooking for centuries. Originating from the Indian subcontinent, this legume is celebrated for its high protein content and versatility. Each region in India has its own version of toor dal, showcasing a unique blend of spices and cooking techniques, reflecting the rich diversity of Indian culinary traditions.
Serving Suggestions:
Toor dal pairs beautifully with a variety of dishes. Serve it over steamed basmati rice for a simple yet flavorful meal. For a more elaborate spread, accompany it with warm roti or naan, a side of tangy mango pickle, and a refreshing cucumber raita. A sprinkle of fresh coriander leaves and a squeeze of lemon juice can elevate the dish, adding a burst of freshness.
Storing Instructions:
To store leftover toor dal, allow it to cool to room temperature before transferring it to an airtight container. It can be kept in the refrigerator for up to three days. For longer storage, you can freeze the dal in freezer-safe containers for up to two months. Make sure to leave some space in the container to accommodate expansion when freezing.
Reheating Instructions:
When reheating refrigerated toor dal, you can do so on the stovetop or in the microwave. On the stovetop, place the dal in a saucepan and heat over medium heat, stirring occasionally, until warmed through. If the dal has thickened, add a splash of water to achieve the desired consistency. In the microwave, transfer the dal to a microwave-safe dish, cover it, and heat on medium power in one-minute increments, stirring in between, until hot. If reheating from frozen, allow the dal to thaw in the refrigerator overnight before reheating.
Conclusion:
We hope this toor dal recipe brings warmth and flavor to your dining table. We would love to hear how your dish turned out! Share your experience in the comments below, and don't forget to subscribe to our newsletter for more delightful recipes and culinary stories.
How to Make Toor Dal Recipe
Toor Dal Recipe, a traditional Indian lentil dish, combines the nutty flavor of split pigeon peas with aromatic spices and a rich, buttery tempering. This comforting recipe is perfect for a wholesome meal, served with steamed rice or warm roti. Easy to make and packed with protein, toor dal is a delightful addition to your culinary repertoire, bringing a taste of India to your table.
- 200 g toor dal (split pigeon peas)
- 1/2 tsp turmeric powder
- 1 tsp salt
- 750 ml water (for cooking dal)
- 1 tbsp lemon juice
- 2 tbsp ghee or oil
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/4 tsp asafetida (hing)
- 2 dried red chilies
- 1 medium onion, finely chopped
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 large tomato, finely chopped
- 1/2 tsp red chili powder
- 1/2 tsp garam masala powder
- 1/2 tsp turmeric powder
- 2 green chilies, slit
- Fresh coriander leaves, chopped (for garnish)
- Clean the Dal
Rinse the toor dal under running water until the water runs clear.
- Soak the Dal
Soak the dal in water for 30 minutes, then drain.
- Combine Ingredients
In a pressure cooker, combine the soaked dal, 750ml water, turmeric powder, and salt.
- Cook Under Pressure
Close the lid and cook on high heat until the first whistle. Reduce the heat to low and cook for an additional 12 minutes.
- Release Pressure
Allow the pressure to release naturally. Open the lid and whisk the dal until smooth. Add lemon juice and mix well.
- Heat the Ghee
Heat ghee or oil in a pan over medium-high heat.
- Add Spices
Add cumin seeds and mustard seeds. Let them splutter.
- Aromatics
Add asafetida and dried red chilies. Stir for a few seconds.
- Cook the Onions
Add chopped onions and sauté until golden brown.
- Add Pastes
Add garlic paste and ginger paste. Sauté until the raw smell disappears.
- Soften the Tomatoes
Add chopped tomatoes and cook until they turn soft and the oil separates.
- Spice it Up
Add red chili powder, garam masala powder, turmeric powder, and green chilies. Stir well.
- Mix with Dal
Pour the cooked dal into the tempering mixture. Mix well.
- Adjust Consistency
Adjust the consistency by adding hot water if necessary.
- Simmer
Simmer for 5-10 minutes to let the flavors meld together.
- Add Fresh Herbs
Garnish with chopped fresh coriander leaves.
- Serve Hot
Serve hot with steamed rice, roti, or naan.
- Amount Per Serving
- Calories 210kcal
- Calories from Fat 54kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 2g10%
- Sodium 420mg18%
- Potassium 480mg14%
- Total Carbohydrate 30g10%
- Dietary Fiber 8g32%
- Sugars 3g
- Protein 9g18%
- Vitamin A 540 IU
- Vitamin C 10 mg
- Calcium 50 mg
- Iron 2 mg
- Vitamin E 1.2 IU
- Vitamin K 5 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Toor dal can be substituted with moong dal or masoor dal, but cooking times may vary.
- For a vegan option, use vegetable oil instead of ghee.
- Adjust the spice levels to suit your taste by varying the amount of green chilies and red chili powder.
- If you don't have a pressure cooker, cook the dal in a pot, but it will take longer to soften.
- Fresh lemon juice adds a bright, tangy flavor that complements the spices perfectly.
- Leftover dal can be thickened to make a filling for parathas or used as a base for soups.
Fiona O'Sullivan is the passionate editor of Great Food Ireland, a popular blog dedicated to celebrating traditional Irish cuisine and culinary heritage. With a rich background in food writing and a deep love for Ireland's gastronomic culture, Fiona brings a wealth of knowledge and enthusiasm to her role. She curates authentic recipes, shares culinary stories, and explores the vibrant food scene across Ireland. Fiona's dedication to promoting Irish food traditions has made Great Food Ireland a beloved resource for food enthusiasts around the world.
