Arhar Daal, also known as Toor Daal or pigeon pea, is India’s most commonly cooked Daal. In North-Eastern India, it is cooked for lunch or dinner almost daily. My mom would sometimes add a seasonal vegetable to Daal, such as squash or taro root, and season it with raw mango slices during the summer for extra tang.
Daal takes less time to cook if soaked in water for an hour or two. I prefer to cook it in a pressure cooker because it takes only five minutes once the pressure is built. Daal can also be cooked in a slow cooker.
In my blog posting ‘All about Daals,’ I have placed Toor Daal in group 3 along with Urad Daal, washed Urad Daal, Moong Daal, washed Moong Daal, and washed Masoor, based on the cooking time and seasonings required.
Tadka or chunks can be added just before serving. My mother used mustard oil to fry the tadka ingredients (I use olive oil or ghee) and added a pinch of ghee to the individual bowls just before serving. The sizzling sound of tadka from the kitchen signaled that dinner was ready!
ingredients:
1 cup Arhar or Toor Daal, washed and soaked for one hour or more
3/4 tsp. salt
1/2 tsp. turmeric
Pinch of asafoetida (heeng), optional
For tempering (tadka):
1-2 tbsps. butter/ghee/oil
1/2 tsp. cumin seeds
2 cloves garlic
1 whole dried chili, broken into 3-4 pieces (optional)
note:
If Daal has not been soaked, cooking will take more water and longer. Start with 3 cups of water and add more as needed. Instead of tadka, a dollop of ghee or butter can be added just before serving.
preparation:
- Drain the soaked Daal.
- Place in a saucepan with 3 cups of water, salt, turmeric, and asafoetida.
- Bring to a boil and simmer covered for 35-45 minutes until Daal breaks down.
- Stir with a heavy spoon to mash Daal grains, cooking a little longer if necessary for a creamy consistency.
- Taste for salt and thickness, which should be soup-like. Add more water if it is too thick.
- Pour in a serving dish.
- Add tadka and serve with rice and roti.
tadka:
- In a small frying pan, melt butter.
- Add cumin, garlic, and dried chili and stir until garlic starts to brown.
- Pour sizzling tadka on Daal.
Tadka ingredients can vary by adding your choice of chopped tomatoes, minced ginger, chopped onion, curry leaves, mustard seeds, or chilies.
Copyright © Rashmi Rustagi 2012. Updated in 2024. All Rights Reserved.