South Indian Style Toor Dal | Arhar Dal recipe | Thuvaram Paruppu
Author: Rumki Paul https://www.facebook.com/rumkisgoldenspoonhttps://www.instagram.com/rumkis.golden.spoon/https://www.pinterest.com/Rumkisgoldenspoon/https://twitter.com/RumkiSpoon
Course: Main
Cuisine: South Indian
Preparation Time:
Cooking time:
Total time:
Servings: 4 Persons
South Indian Style Toor Dal is a south Indian delicacy and an authentic flavoured recipe for arhar dal. It is hugely popular in South India and referred as “Thuvaram paruppu”. In this recipe, Toor Dal (Split pigeon peas) is cooked with Onion, Tomato, Coconut in some specific spices and Tamarind water. This recipe for Arhar dal is a perfectly balanced dish of taste and health. This delectable dal goes amazing with steamed Rice and makes a complete meal when accompanied with Papad.
Recipe for Arhar Dal
Toor dal or Tur dal is known by many different names. In few places, it is famous as Arhar dal and in few places, it is also referred as Tuvar dal. Many classic Indian dishes are prepared with this dal.
Health benefits of Toor dal (Split pigeon peas)
- Toor dal (Split pigeon peas) is one of the healthiest dals. It contains folic acid, which is very important for women body, especially if she is planning to conceive.
- It contains folic acid which prevents many birth defects for children.
- It is a great source of fibre, protein and carbohydrate.
- It is very healthy for growing children. Regular consumption of Toor dal can reduce many health risks.
What type of Coconut to be used for the dal recipe?
How to add tanginess to the dal recipe?
How to make Arhar dal?
Ingredients:
- Toor Dal, 1 cup
- 2½ cups of Water, to cook the Dal
- 1 large Onion, chopped
- 1 Tomato, deseeded and small diced
- 1 teaspoon Ginger paste
- 3 tablespoons Cilantro, chopped
- 2 tablespoons Tamarind water
- 2 tablespoons Coconut, fresh or desiccated
- 1 Whole dry red Chilli
- 8-10 Curry leaves
- 1 teaspoon Mustard seeds
- 1 tsp Turmeric powder
- 1 tsp red Chilli powder
- 1 tsp Sambar masala powder
- Salt to taste
- Oil for cooking
- 1 cup Water, Quantity may vary according to preferred consistency
Instructions:
- Wash the dal until the bubbles go away.
- Transfer the dal into a pressure cooker. Add Salt and water and give a nice stir. Close the lid of the pressure cooker and put it on flame.
- Cook it in medium flame for 3-4 whistles (the number of whistles can vary as per quality of Dal and region in which it is getting cooked).
- Let the pressure settle down. Keep the dal aside.
- Put a pan on flame and let it become completely dry.
- Add oil into the pan.
- Once the Oil is hot, add Mustard seeds, Curry leaves and whole dry red Chilli and let them crackle.
- Add the Onions and cook it for 2-3 minutes in medium high flame until it becomes translucent.
- Add Ginger paste into the pan and cook it for 2 minutes in low flame until the raw smell goes away.
- Add Tomatoes into the pan and mix it well.
- Cover the pan and cook it in low flame for 2 minutes.
- Add Salt, Turmeric powder, red Chilli powder and give a nice mix
- Cook it in lowest flame for a minute.
- Add Coconut into the pan and give a nice mix.
- Cover the pan and cook it in low flame for 2 minutes.
- Add Sambar masala powder into the pan and mix it well. Cook it for another minute in lowest flame.
- Add the boiled Dal (Step 4) into pan and mix it properly.
- Add 1 cup water into the pan and give a nice stir.
- Cover the pan and cook it in high flame until the dal simmers.
- Add Tamarind water into the pan and give a nice mix.
- Sprinkle some chopped Cilantros in the pan and stir it.
- Cook it for another minute in lowest flame.
- Switch off the flame and put the pan down.
Serving Instruction
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