Arhar Dal | Recipe for Tur Dal

Arhar Dal | Recipe for Tur Dal

Author: Rumki Paul
Course: Main
Cuisine: Indian
Preparation Time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 4 Persons

Arhar Dal is one of the most popular and delectable Dal recipes of India. It is the amalgamation of boiled Split Pigeon Peas (Tur Dal) with Onion, Tomato, Ginger-Garlic paste and some spices. It is a very simple and easy recipe which is mostly served with rice items like Steamed rice, Jeera Rice, Ghee Rice or with flat bread like Rotis and Phulkas.

Dahl recipes play a vital role in Indian culinary. It is not only about the availability but also a culture to add gram curry in every Indian thali. There are thousands of dal recipes that are prepared in this country using different lentils like red lentils, yellow lentils, green lentils etc.

I have learned this Arhar Dal recipe from one of my north Indian friends back in Bengaluru, when I was away from home and super away from Mom’s food. I am a Bengali and like any other Bengali, my Mom and my relatives, normally, prepare this dal in a different way. Even that tastes super yummy, but I would share that recipe some other day.

I loved the Dahl recipe so much that I prepared this dish when I visited my home and every one of my family loved it very much and complemented my cooking a lot. Now, my Mom prepares this dish quite regularly. Really, taste of food does not have any region bars.

The Arhar Dal recipe is a very simple and easy dish which requires very less effort to get prepared. You would require very limited and regularly used ingredients to prepare this wonderful recipe. Normally, the consistency of this dal is thick and is served with rice items like Steamed Rice, Ghee Rice, Jeera Rice or with Indian flat breads.

Recipe of Tur dal

Tur dal is widely used in most of the houses in India. It can be cooked in many ways. Every region has their own ways of cooking this magical ingredient. It is not only used as a dal but also to prepare many other dishes as well. It is one of the most common dals you will find in most of the Indian restaurant’s menu card.

Arhar Dal with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. But before directly jumping into the recipe, let me share few interesting facts about this dal and the recipe.

Benefits of Toor dal (Split pigeon peas)

How to make Arhar Dal?

In this recipe of Indian dal, first, I have washed the dal thoroughly and then soaked it for half an hour. This process of soaking dal in water reduces the cooking time. I have used pressure cooker to boil the dal, but you can boil the dal in Karahi or pan too. But, it will take a bit longer to get cooked in Karahi.

I have used Cumin seeds, Cloves, Cinnamon stick and Cardamoms for the tempering of the dish. It gives a nice aroma to the dish. I have used Cumin powder, Coriander powder, Garam Masala powder and freshly chopped cilantro herbs for the flavouring of the dish. Each ingredient has its own importance to flavour up the dal.

In the dahl recipe, I have added thin sliced onions, Ginger-Garlic paste and Tomatoes. Tomatoes give a palatable tangy taste to the dish. Green Chillies give a spicy kick to the dish and a refreshing flavour too.

Ingredients:

• 1 cup Arhar dal (Split pigeon peas)
• 1 large Onion, thinly sliced
• 1 Tomato, deseeded and chopped
• 1 teaspoon Ginger-Garlic paste
• 2 green Chillies
• 2-3 tablespoons Cilantro, chopped
• ¼ tsp Cumin seeds (Jeera)
• 3 Cloves (Lavang)
• 1 Cinnamon stick (Dalchini), 1 inch
• 2 Cardamoms (Elaichi)
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder (Jeera)
• ¾ teaspoon Coriander powder (Dhania)
• ¾ teaspoon Garam Masala powder
• Salt to taste
• Oil for cooking
• 2 ½ cups of water (Quantity may vary as per desire consistency)

1. Wash the dal thoroughly until the bubbles go away.
   

2. Soak the Arhar dal in two cups of water for 30 minutes.
   

3. Drain away the water of the soaked dal and transfer the dal into the pressure cooker.
   

4. Add Salt, 2 cups of water and give a nice stir.
5. Put the flame in high and cook till first whistle.
6. Then put the flame in low and cook till 2 more whistles.Tip: Number of whistles may vary due to quality, quantity of the dal and temperature of the flame.
   
7. Let the pressure settle down, take off the lid.
   

8. On the other hand, put a pan on flame and let pan become dry.
9. Add oil into the pan and put the flame in high.
   

10. Once the oil is hot, add Cumin seeds, Cinnamon stick, Cardamoms and Cloves and let them crackle.
    

11. Add the sliced Onions and cook it for 2 minutes in medium high flame until it becomes translucent.
    

12. Add Ginger-Garlic paste into the pan and cook it for 2 minutes until the raw smell goes away.
    

13. Add Tomatoes and green Chillies and mix it well.
    

14. Cover the pan and cook it in low flame for couple of minutes.
15. Add Salt, Turmeric powder and give a nice mix.
    

16. Cook it for one more minute in low flame.
17. Add Coriander powder, Cumin powder into the pan and mix it well.
    

18. Cook the masala for a minute in lowest flame.
19. Add the boiled dal (Step 7) into pan and mix it properly.
    

20. Add ½ cup of water into the pan and stir well.
    

21. Cover the pan and put the flame in high.
    

22. Cook it until the dal simmers.
23. Put the flame in low and sprinkle Garam Masala powder and the Cilantros.
    

24. Give a nice stir and cook it for another minute.
    

25. Switch off the flame and put the pan down.