Recipe: Perfect Toor Daal recipe

Recipe: Perfect Toor Daal recipe Delicious, fresh and tasty.

Toor Daal recipe. Toor Dal is the famous Indian Lentils can be easily made very tasty with simple ingredients. This Toor Dal Recipe is boiled and then cooked in Onion, Tomatoes, Ginger and Garlic. Toor Dal is extremely delicious dal dish, because of its tangy taste and the seasoning of various seeds and asafoetida.

Toor dal, dry red chillies and Kashmiri chilli powder are all readily available in Indian grocery stores.

Toor also goes by the name 'arhar'.

Toor dal (split pigeon peas) is one of the most popular Indian dals to serve at home.

You can cook Toor Daal recipe using 15 ingredients and 22 steps. Here is how you achieve that.

Ingredients of Toor Daal recipe

1. You need 1 of 1⁄2 cups yellow lentils, cleaned, washed and drained (Toor dal).

2. It’s 4 tablespoons of oil.

3. You need 1 teaspoon of mustard seeds.

4. It’s 1 teaspoon of fenugreek seeds (methi).

5. It’s 1 teaspoon of cumin seed.

6. It’s 15 of fresh curry leaves, washed and torn.

7. It’s 3 inches of fresh ginger, peeled, washed and finely chopped.

8. You need 2 teaspoons of asafoetida powder.

9. You need 2 of medium green chilies, washed and chopped.

10. It’s 2 of medium fresh tomatoes, washed, peeled and chopped.

11. Prepare 11 of 1⁄4 cups water, divided.

12. Prepare 2 of ⁄3 cup tamarind pulp.

13. It’s 1 of ⁄2 teaspoon red chilli powder.

14. Prepare 2 teaspoons of turmeric powder.

15. It’s 4 teaspoons of salt.

At restaurant buffets you might get lucky and find yourself some toor dal, but what I've seen more often is dal makhani which is typically a combo of urad dal (black lentils) and rajma (kidney beans) in a creamy curry sauce.

Dal is a staple in most Indian households.

Toor dal recipes. toor dal Indian recipes.

From sumptuous preparations like the Punjabi dal tadka to the basic toor dal, snacks like mixed dal handvo or pulse appe and sweet treats like puran poli, toovar (arhar) dal is the most widely-used form of lentil in India.

Toor Daal recipe instructions

1. Pressure cook the lentils (toor dal) in a pressure cooker alongwith 6 cups of water until the lentils are tender..

2. Heat oil in a pot on medium-high flame..

3. Once its hot, add mustard seeds, methi seeds and cumin seeds..

4. Allow to splutter and crackle..

5. Once they stop doing so, add in the curry leaves and ginger..

6. Stir-fry for 5 minutes until the raw smell of ginger is gone..

7. Add asafoetida powder and continue to stir-fry for another 5-7 minutes..

8. Toss in the green chillies, mix well and continue to stir-fry for another 2-3 minutes..

9. Then add in the tomatoes and 1/4 cup of water to cook the tomatoes..

10. Mix well and cook on high flame until the tomatoes are softened..

11. Add salt, red chilli powder and turmeric powder..

12. Mix well..

13. Extract tamarind pulp from tamarind to use as tamarind water..

14. To do this, soak about 3 inches piece of tamarind in 1 cup of hot water..

15. Squeeze to extract the tamarind pulp and let it mix with the water to formtamarind water.

16. There is no need to pass this through a strainer- use it directly!.

17. Measure out 2/3 cup of tamarind water in a cup and add this tamarind water to the tomato mixture..

18. Mix well and allow it to cook on medium-high flame for 5 minutes..

19. In the meantime, open the pressure cooker (by this time the lentils will be tender and the whistle would have blown) and with the help of a beater/mashing tool (we use what we call amandira' in Hindi. This is a long wooden spoon with a round base that we use for mashing lentils, bananas, etc), in round circular motions, mash the lentils completely, until they mix with the water in which they were being cooked..

20. Now add 5 cups of water alongwith the lentil and water mixture that was used to cook the lentils. Add the tamarind-tomato mixture, mixing gracefully, as you sing your favourite kitchen song side-by-side!.

21. Allow this to come to a boil. Lower flame and cook for 10 more minutes on a simmer..

22. Remove from flame and serve immediately with cooked long-grain white Basmati rice..

There is another punjabi dal fry recipe made from arhar dal.

Most of the ingredients and procedure for this recipe vs dal fry recipe are same.

Still the taste and flavors are different because of the different couple of ingredients.

When it comes to toor dal, I always end up making gujarati dal.

Indian recipes uses several different dals (lentils) witch are more native to India.