Toor Dal
Ingredients
- 1 cup toor dal
- 4 cup water
- 1 tsp salt
- 1/2 tsp turmeric haldi
- 1 Tbsp ginger finely chopped
- 1 tsp mango powder amchoor
- 1 tsp garam masala
Variation 1: With Vegetable Chaunk/Seasoning
- 2 Tbsp clear butter ghee
- 1/2 tsp cumin seed jeera
- 1/2 tsp black mustard seed rai
- 1/2 tsp red chili powder lal mirch
- 2 bay leaves tajpat
- Pinch of asafetida hing
- 1 medium tomato chopped
- 1 small zucchini chopped into 1 inch long cubes
- 6 string beans chopped about 1 inch long
Variation 2: Chaunk/Seasoning
- 2 Tbsp clear butter ghee
- 1/2 tsp cumin seed jeera
- 1/2 tsp black mustard seed rai
- 2 bay leaves tajpat
- Pinch of asafetida hing
- 4 whole red chili sabut lal mirch
- 1/4 tsp paprika
Instructions
- Wash dal, changing water several times until the water appears clear.
- Soak dal in 4 cups of water for 30 minutes or longer.
- In pressure cooker add dal, water, salt, turmeric, and ginger. Cook over medium high heat.
- When the pressure cooker starts to steam, lower the heat to medium and cook seven minutes.
- Turn off the heat and wait until steam has stopped before opening.
- Mix the dal well. If the dal is thick, add more boiling water to desired thickness.
- Mix the mango powder and garam masala with a few spoons of water and add the mixture to the dal.
Variation 1: Vegetable Chaunk/Seasoning
- 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, add bay leaves and chili powder. Stir for a few seconds.
- Add the vegetables. Stir and cook four to five minutes, until the vegetables are tender.
- Combine the vegetables and the dal and mix gently.
Variation 2: Chaunk/Seasoning
- 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.
- Add bay leaves, whole red chilies, and paprika. Stir for a second, adding one tablespoon of water to prevent burning.
- Pour in spice mix over dal.
Notes
How To Make Toor Dal Recipe – Manjula’s Kitchen
Toor Dal, also known as split pigeon peas, takes centre stage in this toor dal recipe. This humble yet versatile ingredient, when treated with care and precision, transforms into a dish that transcends ordinary expectations. Follow the detailed toor dal recipe carefully to embark on a journey of how to cook toor dal that promises to tantalize your taste buds.
1. The Prelude: Cleaning and Soaking
We begin the toor dal recipe by washing the toor daal meticulously, changing the water several times until it runs clear. This ensures the removal of any impurities, setting the stage for a pure and flavorful dal. Allow the dal to soak in four cups of water for a minimum of 30 minutes, allowing it to absorb the moisture and soften, preparing it for the cooking process.
2. The Pressure Cooker Overture: Infusing Flavors with Precision
In the pressure cooker, combine the soaked toor daal with water, salt, turmeric, and ginger. This combination lays the foundation for the flavor profile of the dal. Place the pressure cooker over medium-high heat and allow the magic to unfold. As the cooker starts to steam, lower the heat to medium and let it cook for seven minutes, allowing the dal to absorb the flavors and achieve the perfect texture.
3. The Culmination: Unveiling the Cooked Dal
Turn off the heat and patiently wait until the steam has dissipated before opening the pressure cooker. This step is crucial as it ensures that the toor daal is cooked to perfection, with each grain maintaining its integrity. Upon opening, mix the dal thoroughly. If the consistency is thicker than desired, adjust by adding more boiling water until you achieve the preferred thickness.
4. The Flavor Infusion: Mango Powder and Garam Masala Elevation
Enhance the dal’s flavor profile by creating a mixture of mango powder and garam masala with a few spoons of water. This potent blend introduces a burst of tanginess and warmth to the dal. Gently incorporate this mixture into the dal, ensuring an even distribution of the aromatic spices that will elevate the dish to new heights.
5. Variation 1: Vegetable Chaunk/Tadka/Tempering
For those seeking an extra layer of texture and flavor, consider the Vegetable Chaunk. In a separate saucepan, heat oil until it reaches the right temperature (verified by the crackling of a cumin seed). Add hing, cumin seeds, and mustard seeds and let them crackle before adding bay leaves and chili powder. Stir for a few seconds before incorporating your choice of vegetables. Cook until the vegetables reach a tender state, and then gently combine them with the dal, marrying the flavors into a harmonious union.
6. Variation 2: Chaunk/Tadka/Tempering
Alternatively, choose the second variation for a more robust flavor profile. In a separate saucepan, heat oil and add hing, cumin seeds, and mustard seeds. Once crackled, introduce bay leaves, whole red chilies, and paprika. Stir for a moment, adding a tablespoon of water to prevent burning. Pour this spice-infused concoction over the dal, letting the flavors meld into a symphony of tastes that dance on your palate.
7. Culinary Notes: Serving Suggestions
As the final act unfolds, serve this delightful toor Dal with steamed rice or any Indian bread: Lacha Paratha, Puri, or Roti of your choice. The versatile nature of Toor Dal makes it a perfect accompaniment to various grains and bread, ensuring a satisfying and wholesome dining experience.
The art of crafting How to make Toor Dal recipe involves meticulous attention to detail, from cleaning and soaking to the infusion of spices and the optional variations. This toor dal recipe encapsulates the essence of Indian cuisine, where simple ingredients are transformed into a dish that not only nourishes the body but also delights the senses.
Enjoy the rich flavors, the aromatic spices, and the satisfaction of creating a Toor Dal that stands as a testament to the culinary traditions passed down through generations.
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