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Toor Dal
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Toor Dal

Indian recipes use several different dals (lentils) native to India. Toor dal, also known as arhar, is a popular dish as part of the main course in almost every household. Below I describe two variations, one with added vegetables and the other with seasoning only. Serves 2 to 4.
Course Main Course
Cuisine Indian
Keyword Arhar, beans, Chaunk, Daal, Dal, Gluten Free, lentils, Soup, Toor, Yellow Lentil

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

Serve with steamed rice or any Indian bread.