Toor dal (also called arhar dal) is a staple in North Indian cuisine. It’s nutritious, easy to make, and pairs well with rice or chapati. Here’s a simple North Indian-style toor dal recipe:
Ingredients:
- 1 cup toor dal (split pigeon peas)
- 3 cups water (for cooking dal)
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- 1-2 green chilies, slit lengthwise (optional)
- 1-inch piece of ginger, finely chopped
- 2-3 garlic cloves, finely chopped
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- Salt to taste
- 1 tbsp ghee or oil
- 1/2 tsp cumin seeds
- A pinch of asafoetida (hing)
- Fresh coriander leaves, chopped (for garnish)
Instructions:
- Rinse and Soak the Dal: Rinse the toor dal thoroughly under cold water. Soak it for 15-20 minutes (optional but helps it cook faster).
- Cook the Dal: Add the dal, turmeric powder, and water to a pressure cooker. Cook for 3-4 whistles on medium heat until the dal is soft. Allow the pressure to release naturally. (If using a regular pot, cook for 30-40 minutes until soft, adding water if necessary).
- Prepare the Tadka (Tempering):
- Heat ghee or oil in a pan on medium heat.
- Add cumin seeds and let them splutter.
- Add a pinch of asafoetida, followed by chopped garlic, ginger, and green chilies. Sauté until the garlic is golden.
- Add onions and cook until they are soft and light brown.
- Add tomatoes and cook until soft, stirring occasionally. You can mash the tomatoes with the back of a spoon.
- Season the Dal:
- Once the tomatoes are softened, add red chili powder and cook for another minute.
- Pour the cooked toor dal into the pan, adding more water if needed to reach your desired consistency.
- Add salt and let it simmer for 5-10 minutes, allowing the flavors to blend.
- Garnish and Serve: Garnish with fresh coriander leaves and serve hot with steamed rice or chapati.
Enjoy your comforting, nutritious North Indian-style toor dal!