Toor Dal, or Toovar Dal, is a rare presence in the culinary repertoire of Bengali homes. Toor Dal was an unknown ingredient in our kitchen while I was growing up. It wasn’t until my business travels took me to locations like Hyderabad and Mumbai that I came across this legume and was determined to learn how to prepare it.
The first time I tried this dal, it was a revelation, leading to a renewed love for its healthy flavours and adaptability. Toor Dal became a mainstay when I returned to Bengal, a request I’d make to my mother during homecomings. As a result, a dish that was previously unknown to us found a permanent position in our home-cooked dinners.
This blog article delves into the art of making Toor Dal, exhibiting a seamless blend of tradition and personal exploration. This meal seamlessly blends authenticity and creativity by drawing inspiration from the traditional Bengali way of dal preparation. This Dal dish appeals to a wide range of culinary preferences, whether using a classic pressure cooker or the modern convenience of an instant pot.
What makes this dish even more enticing is its alignment with dietary preferences—it’s not only vegetarian but also vegan and gluten-free. Join me on this culinary journey as we unravel the nuances of crafting the perfect Toor Dal, elevating a seemingly ordinary legume into a delightful culinary experience.
Ingredients for making Toor Dal Recipe:
- 200g Toor Dal (split pigeon peas)
- 1 medium-sized onion, finely chopped
- 2 medium sized tomato (paste)
- 3 green chilies (slit)
- 2 dry red chilies
- 10g ginger paste
- 1 teaspoon turmeric powder
- 1teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon mustard seeds
- 8-10 curry leaves
- 5g hing
- 1/2 teaspoon Jaggery (optional)
- Fresh coriander leaves, finely chopped
How to prepare Toor Dal Recipe (stepwise photos): :
1. Wash and rinse toor dal 2-3 times until water runs clear.
2. Soak dal in a medium-sized bowl for ½ hour.
3. Transfer the dal with water to a pressure cooker.
4. Add another one cup of water if needed.
5. close the lid and cook on medium flame with a single whistle or until the dal is soft.
6. Add refined oil to a frying pan over medium heat.
7. Add dry red chilies.
8. Add onion.
9. Add curry leaves, tomato paste, green chili, ginger paste. Cook until the tomato turn soft.
10. Add cumin powder, turmeric, red chili powder, salt to taste and dash of water. Mix well and sauté for 5 minutes.
11. Now add the boiled dal to the pan. Mix everything well and simmer for 5-8 minutes. Allowing the flavor to blend together.
12. Add jaggery.
13. Garnish with freshly chopped coriander leaves.
Serving Suggestions:
Your savoury Toor Dal is prepared for serving! It pairs well with roti, jeera rice, or steam rice. Enjoy.
FAQ:
Q. Is toor dal and arhar/ tur dal is same?
A. Yes both are same.
Q. Is toor dal good for health?
A. In addition to being a great source of protein and carbs, toor dal is also a great source of dietary fiber. A good source of iron and calcium, toor dal also promotes fetal growth and prevents congenital birth defects.
Q. Can I eat toor dal everyday?
A. Yes, A lentil or pulse is a good source of protein, fiber, and iron. It is for this reason that eating dal every day can help you stay fit and healthy.
Q. What is called toor dal in english?
A. pigeon pea.
Related Post:
Toor Dal Recipe | Delicious Toovar Dal |Arhar Dal | তুর ডাল | অড়হর ডাল
Course: Main courseCuisine: Indian cuisine4
servings7
minutes20
minutesIngredients
200g Toor Dal (split pigeon peas)
1 medium-sized onion, finely chopped
2 medium sized tomato (paste)
3 green chilies (slit)
2 dry red chilies
10g ginger paste
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon mustard seeds
8-10 curry leaves
5g hing
1/2 teaspoon Jaggery (optional)
Fresh coriander leaves, finely chopped.
Directions
Wash and rinse toor dal 2-3 times until water runs clear. Soak dal in a medium-sized bowl for ½ hour.
Transfer the dal with water to a pressure cooker. Add another one cup of water if needed.
close the lid and cook on medium flame with a single whistle or until the dal is soft.
Add refined oil to a frying pan over medium heat. And add dry chilies.
Add onion, Add curry leaves, tomato paste, green chili, ginger paste. Cook until the onion turn translucent and tomato turn soft.
Add cumin powder, turmeric, red chili powder, salt to taste and dash of water. Mix well and sauté for 5 minutes.
Now add the boiled dal to the pan. Mix everything well and simmer for 5-8 minutes. Allowing the flavor to blend together.
Add jaggery. And garnish with freshly chopped coriander leaves.
Note
- In order to prevent digestion and gas related problems, dal should be soaked before cooking and thoroughly washed before use.
- We Bengalis consider onions and garlic as non-vegetarian ingredients. That's why I have categorized this recipe as non-vegetarian in a Bengali context. However, it's entirely a personal choice. You can also make the dal without onion and garlic by using tempering with cumin seeds instead.