toor dal recipe

Toor Dal Recipe | UP Style Tuvar Dal

What is Toor Dal?

Toor dal or tur dal is also known as pigeon pea is a commonly prepared dal recipe across the households in India and even more common and popular in Uttar Pradesh. Dal recipe is a staple food of Indians. I still remember as a child I was always served some dal for dinner, be it arhar dal, chana dal, masoor dal, moong dal or urad dal. My mother used to prepare different dals recipes for dinner and serve with some side dish and rice and chapati.

Toor dal is prepared differently in different parts of India. In South India, it is used for a variety of sambhar and rasam recipes. Arhar dal is also used to make dal fry or dal tadka recipe. When on the go I make arhar dal this way. In Uttar Pradesh, arhar dal is a daily thing. It is more flavorful than the way it is generally prepared. Although toor dal is prepared without onion and garlic ingredients such as tomatoes, ginger, add a lot of flavor. The flavorsome tempering adds to the taste of tur dal. Lemon juice and sugar balance all the flavors

Let’s have a look at the ingredients for Toor Dal recipe

Dal recipes, be it moong dal, chana dal, or masoor dal, will be that good as good the dal itself. Therefore always choose good quality dal for the dal recipes. Generally, dal recipes are about cooking the dal in the pressure cooker and then tempering it with the desired ingredients. Let’s have a look at the ingredients for this recipe:

Toor Dal/Tur Dal: Dal should be properly washed and soaked for 30 minutes or so. I use a pressure cooker for my dal recipes. Pressure cooker cooks the dal properly and quickly.

Tomatoes, green chilies: Chopped tomato and green chilies are added while pressure cooking the dal. These get mushy and well incorporated in the arhar dal.

Ginger, lemon juice, sugar: After pressure cooking the dal, few contrasting ingredients are added which add so much flavor to the toor dal recipe.

Tempering: Mustards seeds and red chilies are common tempering ingredients for arhar dal recipe. However, in this recipe, fenugreek seeds and fennel seeds have also been used.

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Just like my mom, I too make sure to include a dal recipe for one meal of the day. On weekends I prepare dal fry recipe or dal tadka recipe. During the weekdays I prepare quick and easy whole masoor dal or moong dal etc.

How to serve Toor Dal?

Serve toor dal with steamed rice and chapati for a weekday dinner.

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How to make Toor Dal recipe

1.This recipe serves 4-6 persons.

toor dal recipe

2.In a pressure cooker add 1 cup of soaked tur dal. Further add 1 chopped tomato, 1 chopped green chili, salt to taste and ½ inch ginger piece chopped.

toor dal recipe

3.Also add 2 cups of water.

toor dal recipe

4.Pressure cook on high flame till one whistle. Thereafter reduce the flame and cook the dal on low flame for 10-12 minutes. Or till dal is soft and mushy.

toor dal recipe

5.Mash up the cooked dal. It will be thick as this moment. At the time of serving add in boiled water as per the desired consistency.

toor dal recipe

6.Next add ½ inch piece of ginger, 1 tsp coriander powder, 1 tsp red chili powder, 1 tsp powdered sugar, ¼ tsp turmeric powder and juice of ½ lemon.

toor dal recipe

7.Add 1 cup of water. Let it simmer for 10 minutes.

toor dal recipe

8.Prepare the tempering. Heat 2 tbsp of ghee or clarified butter. Add ¼ tsp asafetida (heeng), ¼ tsp fenugreek seeds (dana methi), ½ tsp fennel seeds (saunf), 1 tsp mustard seeds (raie). Let it crackle. Add 2 dry red chilies. Cook for 30 seconds.

toor dal recipe

9.Check and adjust the consistency of the dal. Add prepared tempering to the dal.

toor dal recipe

10.Cover the lid and cook on low flame for 5 minutes.

toor dal recipe

11.Garnish with coriander leaves.

toor dal recipe

12.Serve hot. Bon appétit!

toor dal recipe

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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