Arhar Dal (Toor Dal)                                                                                   

 

Ingredients:(Serves – 4)

Arhar dal (toor dal/pigeon peas) – 1 cup

Water – 3 cups

Turmeric powder – ½ tsp

Salt – to taste

Oil – 1 tbsp

 

For tempering (tadka):

Oil – 1 tbsp

Cumin seeds – 1 tsp

Mustard seeds – ½ tsp

Asafoetida (hing) – a pinch

Garlic – 3 cloves, finely chopped

Green chili – 1, slit (optional)

Onion – 1 small, finely chopped

Tomato – 1 medium, chopped

Red chili powder – ½ tsp

Garam masala – ¼ tsp

Fresh cilantro, chopped – 2 tbsp

 

Method:

 

  • Rinse the dal thoroughly. In a pressure cooker, add dal, water, turmeric, salt, and 1 tbsp oil.

 

  • Close the lid and cook on medium heat for 3–4 whistles (about 10–12 minutes). Turn off heat and let the pressure release naturally.

 

  • In a small pan, heat oil for tempering. Add cumin seeds and mustard seeds. Once they splutter, add asafoetida, chopped garlic, and green chili. Sauté for 1–2 minutes.

 

  • Add onion and sauté until translucent. Add tomato, red chili powder, and garam masala. Cook for 2–3 minutes until tomatoes soften.

 

  • Pour the tempering over the cooked dal in the pressure cooker. Mix well and simmer on low heat until required consistency. Adjust salt if needed.

 

  • Garnish with fresh cilantro and serve hot with steamed rice or roti.

 

Prep time – 10 minutes           Cook time – 15 minutes               Total time – 25 minutes