Home style Toor Dal Recipe | Arhar Dal Recipe | Recipe to make split pigeon peas with step by step instructions

A simple to make, vegan and gluten free home style Toor dal recipe | Arhar Dal Recipe that uses only a handful of very basic seasonings, ready under 20 minutes using pressure cooker.

Moreover, the addition of kokam and Sambar masala powder gives this dal a wonderful taste.

Toor dal or Arhar Dal is a type of lentil very popular in Indian cuisine. Dal is a regular affair in most Indian households.

However every cook has their own version of making dal, I follow my family’s signature recipe passed on from generation to generation.

This home Style dal when served along with Steamed rice,  Cabbage peas potato stir fry  ,Beetroot pomegranate raita is ultimate comfort food.

What is Toor Dal | Arhar Dal

Split pigeon peas or yellow lentils are known as toor dal in ‘Hindi’, Indian language. It is also known by many names like – arhar dal, tuvar dal, tuar dal, tuwar dal, tur dal, toovar dal, or peeli (yellow) dal.

According to Livestrong.com It’s a rich source of protein, fiber, and other essential nutrients. It is low in fat and calories, making it a healthy addition to any diet.

More Indian Dal Recipes

Moong dal

Dal makhni

Masoor dal tadka

Chana dal palak

Akha Moong curry

Tridali dal

Dal pakwan

Sabut masoor dal/Brown lentils

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Home style Toor Dal Recipe | Arhar Dal Recipe

A simple to make home style Toor dal recipe | Arhar Dal Recipe that uses only a handful of very basic seasonings ready under 20 minutes.

Prep Time10 minutes mins

Cook Time20 minutes mins

Soaking time2 hours hrs

Course: Main Course

Cuisine: Indian

Keyword: arhar ki dal, kokam wali dal, toor dal recipe, tur dal, tuver dal

Servings: 4

Author: Lata Lala

Ingredients

To cook dal

• 1 cup pigeon pea / toor dal
• 2 Tomatoes big size, grated
• 2 Green chillies minced
• 1/2 tsp turmeric powder
• 1/2 tsp Salt
• 4-5 pcs Kokam/ Garcinia indica soaked in water

For tempering

• 2 tbsp Oil
• 2 Red chillies whole
• 1 tsp Mustard seeds
• 1 tsp Cumin/Jeera
• 1 tsp Sambar masala powder
• 1 tsp Red chilli powder
• 1/4 tsp Hing/Asafoetida
• 6 Curry leaves

For Garnish

• 2 tsp Coriander leaves chopped

Instructions

Cook the dal

• Take a cup of toor dal, wash it well. Soak it for 2 hours. Rinse the water, place this washed and soaked dal in a pressure cooker. Add water almost 1 inch above the dal.
• When the dal comes to rolling boil, this time you will see the scum floating above. Remove that 2 to 3 times.
• After that, add salt, turmeric powder, grated tomatoes, green chili. Close the lid and let it cook on high flame for 2 whistles.
• Meanwhile, lower the flame and let it cook further for 10 minutes. Switch off the flame and let the cooker de pressurize. Open the lid, using the mathni or hand blender blend it so that you get a smooth consistency dal.
• If required you may add hot water to adjust the consistency. Next add soaked kokum and let it boil for sometime.

Prepare the tempering /tadka

• Heat up the tadka pan, add oil. Once hot add mustard seeds, cumin, whole red chillies, sambar masala powder, red chilli powder, curry leaves and hing/asafoetida in the last.
• Pour this tadka over simmering dal. Give it a gentle mix. Taste and adjust the salt accordingly. Finally add some finely chopped coriander and cook it for another 5 minutes.
• Serve hot with some steamed rice.

Notes

1. I always soak all the lentils and legumes beforehand which makes it easy to cook faster. However, if time doesn't permit, you may soak this dal for atleast 15-20 minutes.

2. The consistency of dal entirely depends upon your choice. If you may like it thick then add less water and vice versa.

3. We keep Tadka/tempering for this dal a very simple affair, you may add onions, garlic and ginger.

4. For non vegans, tempering this dal using oil is entirely optional. You can go for Pure ghee/clarified butter which gives it a completely different flavour.

5. If you love your dal sweet and tangy, you may add little of tamarind and jaggery or sugar.

Step by step instructions and pictorial presentation to make home style Toor Dal Recipe | Arhar Dal Recipe

Cook the dal

Take a cup of toor dal, wash it well. Soak it for 2 hours. Rinse the water, place this washed and soaked dal in a pressure cooker. Add water almost 1 inch above the dal.

When the dal comes to rolling boil, this time you will see the scum floating above. Remove that 2 to 3 times.

After that, add salt, turmeric powder, grated tomatoes, green chili. Close the lid and let it cook on high flame for 2 whistles.

Meanwhile, lower the flame and let it cook further for 10 minutes. Switch off the flame and let the cooker de pressurize.

Open the lid, using the mathni or hand blender blend it so that you get a smooth consistency dal.

If required you may add hot water to adjust the consistency. Next add soaked kokum and let it boil for sometime.

Prepare the tempering/tadka

Heat up the tadka pan, add oil. Once hot add mustard seeds, cumin, whole red chillies, sambar masala powder, red chilli powder, curry leaves and hing/asafoetida in the last.

Pour this tadka over simmering dal. Give it a gentle mix. Taste and adjust the salt accordingly. Finally add some finely chopped coriander and cook it for another 5 minutes.

Serve hot with some steamed rice.

Recipe Notes to make Home style Toor Dal Recipe | Arhar Dal Recipe

1. I always soak all the lentils and legumes beforehand which makes it easy to cook faster. However, if time doesn’t permit, you may soak this dal for atleast 15-20 minutes.

2. The consistency of dal entirely depends upon your choice. If you may like it thick then add less water and vice versa.

3. We keep Tadka/tempering for this dal a very simple affair, you may add onions, garlic and ginger.

4. For non vegans, tempering this dal using oil is entirely optional. You can go for Pure ghee/clarified butter which gives it a completely different flavour.

5. If you love your dal sweet and tangy, you may add little of tamarind and jaggery or sugar.

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