Toor Daal recipe
Toor Daal recipe

Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, toor daal recipe. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Toor Daal recipe is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Toor Daal recipe is something that I have loved my whole life.

Indian recipes use several different dals (lentils) native to India. Toor dal, also known as arhar, is a popular dish in almost every household. Toor dal (or arhar dal) was made in my house everyday.

To get started with this particular recipe, we must first prepare a few components. You can cook toor daal recipe using 15 ingredients and 22 steps. Here is how you cook it.

The ingredients needed to make Toor Daal recipe:
  1. Make ready 1 1⁄2 cups yellow lentils, cleaned, washed and drained (Toor dal)
  2. Get 4 tablespoons oil
  3. Make ready 1 teaspoon mustard seeds
  4. Take 1 teaspoon fenugreek seeds (methi)
  5. Take 1 teaspoon cumin seed
  6. Take 15 fresh curry leaves, washed and torn
  7. Prepare 3 inches fresh ginger, peeled, washed and finely chopped
  8. Make ready 2 teaspoons asafoetida powder
  9. Get 2 medium green chilies, washed and chopped
  10. Get 2 medium fresh tomatoes, washed, peeled and chopped
  11. Get 11 1⁄4 cups water, divided
  12. Get 2 ⁄3 cup tamarind pulp
  13. Take 1 ⁄2 teaspoon red chilli powder
  14. Get 2 teaspoons turmeric powder
  15. Get 4 teaspoons salt

Tur Dal tastes very good with Rice. Please like, share and comment And please SUBSCRIBE for more Easy and simple recipes Thanks For Watching. Toor dal or arhar dal is most commonly used dal in Indian. Every region has their own version of making it.

Steps to make Toor Daal recipe:
  1. Pressure cook the lentils (toor dal) in a pressure cooker alongwith 6 cups of water until the lentils are tender.
  2. Heat oil in a pot on medium-high flame.
  3. Once it's hot, add mustard seeds, methi seeds and cumin seeds.
  4. Allow to splutter and crackle.
  5. Once they stop doing so, add in the curry leaves and ginger.
  6. Stir-fry for 5 minutes until the raw smell of ginger is gone.
  7. Add asafoetida powder and continue to stir-fry for another 5-7 minutes.
  8. Toss in the green chillies, mix well and continue to stir-fry for another 2-3 minutes.
  9. Then add in the tomatoes and 1/4 cup of water to cook the tomatoes.
  10. Mix well and cook on high flame until the tomatoes are softened.
  11. Add salt, red chilli powder and turmeric powder.
  12. Mix well.
  13. Extract tamarind pulp from tamarind to use as tamarind water.
  14. To do this, soak about 3 inches piece of tamarind in 1 cup of hot water.
  15. Squeeze to extract the tamarind pulp and let it mix with the water to form'tamarind water
  16. There is no need to pass this through a strainer- use it directly!
  17. Measure out 2/3 cup of tamarind water in a cup and add this tamarind water to the tomato mixture.
  18. Mix well and allow it to cook on medium-high flame for 5 minutes.
  19. In the meantime, open the pressure cooker (by this time the lentils will be tender and the whistle would have blown) and with the help of a beater/mashing tool (we use what we call a'mandira' in Hindi. This is a long wooden spoon with a round base that we use for mashing lentils, bananas, etc), in round circular motions, mash the lentils completely, until they mix with the water in which they were being cooked.
  20. Now add 5 cups of water alongwith the lentil and water mixture that was used to cook the lentils. Add the tamarind-tomato mixture, mixing gracefully, as you sing your favourite kitchen song side-by-side!
  21. Allow this to come to a boil. - Lower flame and cook for 10 more minutes on a simmer.
  22. Remove from flame and serve immediately with cooked long-grain white Basmati rice.

Gujarati dal, Maharashtrian varan, Andhra style pappu recipe. This recipe uses toor dal, or yellow split peas, but other varieties include urid, mung and masoor, to name just a few. To me, this recipe redefines dhal - it is so yummy that you. It is a delicious toor dal recipe from Punjab which is flavoured with ginger, green chilli and lemon juice. A tempering of ghee,cumin, garlic and cinnamon adds to the flavour of the dal.

So that’s going to wrap this up for this exceptional food toor daal recipe recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!