Toor Dal

February 16th, 2007 filed under Dal (Lentils), Gluten Free
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Indian recipes use several different dals (lentils) native to India. Toor dal, also known as arhar, is a popular dish in almost every household.

Below I describe two variations, one with added vegetables and the other with seasoning only.

Serves 2 to 4.

Toor Dal Recipe by ManjulaIngredients

  • 1 cup toor dal
  • 4 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric (haldi)
  • 1 tablespoon fine chopped ginger
  • 1 teaspoon mango powder (amchoor)
  • 1 teaspoon garam masala

VARIANT 1: With Vegetable Chaunk/Seasoning 

  • 2 tablespoons clear butter (ghee)
  • 1/2 teaspoon cumin seed (jeera)
  • 1/2 teaspoon black mustard seed (rai)
  • 1/2 teaspoon red chili powder (lal mirch)
  • 2 bay leaves (tajpat)
  • Pinch of asafetida (hing)
  • 1 tomato medium chopped
  • 1 small zucchini chopped into 1 inch long cubes
  • 6 string beans chopped about 1 inch long

VARIANT 2: Chaunk/Seasoning 

  • 2 tablespoons clear butter (ghee)
  • 1/2 teaspoon cumin seed (jeera)
  • 1/2 teaspoon black mustard seed (rai)
  • 2 bay leaves (tajpat)
  • Pinch of asafetida (hing)
  • 4 whole red chili (sabut lal mirch)
  • 1/4 teaspoon paprika

Method

  1. Wash dal, changing water several times until the water appears clear.
  2. Soak dal in 4 cups of water for 30 minutes or longer.
  3. In pressure cooker add dal, water, salt, turmeric, and ginger. Cook over medium high heat.
  4. When the pressure cooker starts to steam, lower the heat to medium and cook seven minutes.
  5. Turn off the heat and wait until steam has stopped before opening.
  6. Mix the dal well. If the dal is thick, add more boiling water to desired thickness.
  7. Mix the mango powder and garam masala with a few spoons of water and add the mixture to the dal.

VARIANT 1: Vegetable Chaunk/Seasoning 

  1. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away, the oil is ready. Add hing, cumin seeds, and mustard seeds.
  2. After the seeds crack, add bay leaves and chili powder. Stir for a few seconds.
  3. Add the vegetables. Stir and cook four to five minutes, until the vegetables are tender.
  4. Combine the vegetables and the dal and mix gently.

VARIANT 2: Chaunk/Seasoning 

  1. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away, the oil is ready. Add hing, cumin seeds, and mustard seeds. After the seeds crack, stir for a few seconds.
  2. Add bay leaves, whole red chilies, and paprika. Stir for a second, adding one tablespoon of water to prevent burning.
  3. Pour in spice mix over dal.

Serve with steamed rice or any Indian bread.


If you enjoyed the recipe for Toor Dal, here are more great recipes you should try from Manjula's Kitchen.

86 Responses to “Toor Dal”

  1. martina says:

    Love this blog

  2. swati garg says:

    Last time i watched a recipe for gobi adraki…i am not able to find it now…can you please where can i watch it.Thanks.

  3. Himanshu says:

    Many Many thanks to you Manjulaji for your really helpful cooking videos.It is really a kind of guide map for a bachelor & novice cook like me.
    Keep up the good work.God bless you !

  4. Kashyap says:

    Thank you so so so much. Being in china theres a big problem with indian food but by your help I can cook whatever I want ,whenever I want. Thanks for sharing your recipes with us. God bless you.

  5. Yogender Singh says:

    A BIG THANK YOU auntie ji.. being a bachelor and living in south india, i missed northie food and your videos have helped me cook whenever i want and whatever i want.. no need to call mother every now and then now :-) ..

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