Toor Dal Recipe

Tasty Toor Dal aka Arhar Ki Dal Served with Steamed Rice

Toor Dal or Split Pigeon Pea soup is a well known dish in Indian Sub-continent. With Cereals it makes a complete balanced vegetarian diet which is rich in protein. Since it is a healthy vegetarian dish and is very easy to prepare it is a part of daily food in many households. The cultivation of pigeon pea dates back to more than 3000 years and is believed to have its origin somewhere in Indian sub-continent region. Toor Dal is very easy and quick to prepare as compared to other pulses such as Rajma or Kala Chana which take longer to cook. Being rich in protein, Toor Dal aka Split Pigeon Pea Soup is a tasty and fulfilling dish, usually served with green veggies, rice, cereals, lemon and curd/yogurt. There are many different ways in which you can consume Yellow Split Pigeon Pea and in this article we focus on Toor Dal Recipe aka Yellow Split Pigeon Pea Soup Recipe.

5 from 4 votes

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Course: Bread, Paratha & Rice, Currys, Food Recipes

Cuisine: Indian

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 249kcal

Author: Meenu

Ingredients

Main Ingredients for Toor Dal or Arhar Dal

1/2 cup Yellow Pigeon Pea Toor Dal
1 medium size Onion Pyaaz
2 medium size tomato Tamatar
2 Garlic Cloves Lahsun
1 inch ginger Adrak
10 g Green Chillies Hari Mirch
1.5 tsp Salt Namak or as per taste
1/2 tsp Cumin Seeds Jeera
Pinch of Asafoetida Hing
2 Bay leaves
2 Whole Red chillies
1/2 tsp Red Chillies powder Lal Mirch powder
1/2 tsp Turmeric Powder Haldi
1/2 tsp Coriander Powder Dhaniya powder
1/2 tsp Garam Masala
2 tbsp Vegetable Oil to cook

Garnishing

Few Coriander leaves for garnishing

Instructions

Preparation Steps to make Toor Dal

Take pigeon peas in a bowl and wash it properly. Now take it in the pressure cooker with 2 cups of water and add 1/4 tsp Salt.
1/2 cup Yellow Pigeon Pea, 1.5 tsp Salt
Close the pressure cooker and take 2 whistles on high and 1 on low flame. Once done, keep it aside and let pressure get released slowly from the pressure cooker.
Meanwhile, finely chop Onions, Tomatoes, Green chillies and Coriander Leaves. Also, grate ginger and garlic to create a paste.
1 medium size Onion, 2 medium size tomato, 2 Garlic Cloves, 10 g Green Chillies, Few Coriander leaves, 1 inch ginger

How to make Toor Dal

Add Vegetable Oil in a deep pan and add some Asafetida, Cumin seeds, Bay Leaves and whole Red chilies to it.
1/2 tsp Cumin Seeds, Pinch of Asafoetida, 2 Bay leaves, 2 tbsp Vegetable Oil to cook, 2 Whole Red chillies
Once the Cumin seeds turn brown, add chopped onions, green chilies and ginger - garlic paste to it. Stir it until onions turn golden brown in color.
1 medium size Onion, 2 Garlic Cloves, 10 g Green Chillies, 1 inch ginger
Now add Turmeric powder, Red Chillies powder, Salt, Coriander powder and Garam Masala. Stir it for a minute before adding chopped tomatoes.
1.5 tsp Salt, 1/2 tsp Red Chillies powder, 1/2 tsp Turmeric Powder, 1/2 tsp Coriander Powder, 1/2 tsp Garam Masala, 2 medium size tomato
Now add tomatoes and Stir it for another minute or two until tomatoes become soft. Now add chopped Coriander leaves to it.
Few Coriander leaves
Keep stirring the paste so that spices don't get overcooked. Add little water in case the paste becomes too dry and starts to stick to the utensil.
Once the gravy gets ready, add pigeon peas to it. Also add left over water used while pressure cooking pigeon peas. Add 1/2 cup additional water to the gravy if required.
1/2 cup Yellow Pigeon Pea
Set the gas on medium flame and cook for few mins. Keep stirring so that Toor Dal doesn't stick to the utensil.
Now switch off the gas and your tasty Toor Dal is ready to be served. Serve Toor dal with some freshly chopped Coriander leaves on top.

Notes

Few considerations while cooking and serving -

We recommend serving Toor Dal tastes well with Steamed Basmati Rice, Jeera Rice or Tandoori Roti.

While cooking you can also use clarified butter in place of Vegetable oil. This will add a different flavour to Toor Dal.
Adding chopped Coriander leaves while preparing gravy ensures flavours of Toor Dal and Coriander leaves blend properly ultimately enhancing the flavour and aroma of the dish.

Nutrition

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