Toor dal, also known as split pigeon peas, is a staple in Indian cuisine. It’s a nutritious, protein-rich legume that’s easy to cook and incredibly versatile. The recipe originates from the state of Bihar , which is known for its rustic, hearty, and flavorful dishes. This cuisine emphasizes the use of fresh, locally sourced ingredients and a variety of spices to create bold and aromatic flavors. Staple ingredients include lentils, rice, vegetables, and dairy products, with a distinctive use of mustard oil and panchphoran (a five-spice blend).Here’s one of its most simple and flavorful recipe for toor dal.
Arhar ki Dal
Course: MainCuisine: Indian, Bengali, BihariDifficulty: Easy2
servings20
minutes15
minutes35
minutesThe recipe uses a total of three spices. One is added at the time of cooking the dal and the other two are added to temper it for added flavors.
Ingredients
1/2 cup Toor dal / Pegion peas
1/2 tsp turmeric powder
1/2 tsp salt
1 tsp Jeera/ Cumin seeds
2 Whole dry red chilis
1 Tbsp Ghee/Oil ( But not coconut oil )
Cooking directions
- Rinse the uncooked lentils with water atleast once or twice. After this soak the lentils in water for about 20 minutes. This will not only reduce the cooking time but it will give cooked dal that is creamier, sweeter in taste and also much more satisfying.
- After 20 minutes drain the water , rinse once more and add the lentils to the pressure cooker. Add 1/2 tsp of turmeric powder na d1/2 tsp of salt.
- If you are using an Instapot then cook in pressure cooking mode under high pressure for 8 minutes. If you are using the pressure cooker that is used popularly in India then cook on high heat until the pressure has been reached and the first whistle blows. After this reduce the flame to medium heat and cook until you get two more whistles. Allow the steam to vent naturally once cooking is done.
- Add upto 1 cup of water to the lentil and mix gently but do not make the lentil too watery. It needs to be thick like a pumpkin soup.
- Now we will temper the lentils with just two spices , cumin seeds and whole dry red chilis
- Heat one tablespoon of ghee or mustard oil in a pan or in a tempering pan. For this recipe do not use coconut oil.
- When the oil is hot add the Jeera and dry red chilis. Allow the jeera to turn dark brown and swell. The chilis must darken on the outside almost turning black. When you add chilis
- Add this tempered oil to the dal and cover immediately with a lid to keep the smoke inside. This flavors the dal in about ten minutes.
- Serve the dal with your favorite grain and vegetable sabzi
