The dish you know and love! You're going to love this one, I guarantee it.
This dish is a staple in most Indian homes, and for good reason: it's easy, delicious and packed with protein. It's also fast and simple to make with pantry staples—you can have it on the table in under 20 minutes!
And no matter what time of day you're making this dish—whether it's lunch or dinner—it will be comfort food at its finest.
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Wash and soak Arhar (Toor) Dal for 10 minutes.
Place a pressure cooker on high flame. Add the soaked dal. Mix in turmeric, red chilli powder and salt. Pour water in the pressure cooker and stir.
Bring it to a boil (do not cover with lid).
Once boiled, shut the lid completely. Allow to cook till 1 whistle of the pressure cooker. Turn off the flame and let the steam be released on its own.
Once the steam is released completely, open the lid and keep the boiled dal aside.
Meanwhile chop the onions, garlic and green chillies and keep aside for tempering.
Heat ghee in a deep pan on medium flame. Add a pinch of asafoetida (hing), dry red chilli and cumin seeds. Let them crackle.
Add the chopped garlic and saute for a minute.
Add the chopped onions and saute for 2-3 minutes till onions turn translucent.
Add in the tomato and kashmiri red chilli powder. Mix well and cook for another minute till ghee comes on the surface.
You can add a little water here in case your boiled dal is a bit thick. Bring the mixture to a boil.
Add the boiled dal and lemon juice to the pan. Stir gently. Bring to a boil and then let the dal simmer for 3-4 minutes on low flame or till the dal is cooked.. To check the doneness, mash a few lentils between your thumb and fore-finger. If the dal is mushy, it is cooked.
Serve hot with rice or roti and with a side of Jeera-Aloo.
To make this dish vegan, replace ghee with a cooking oil of your choice.
Soaking the lentils in advance reduces the cooking time. Use fresher lentils as aged lentils take longer to cook.
Adjust the consistency of the dal by adjusting the required amount of water. It should neither be too runny nor too thick.
Store any left-overs in an air-tight container and refrigerate and consume within 1 day. The dal will thicken after cooling. To reheat, pour the dal in a pot, add a little water and bring to a boil.
Arhar (Toor) Dal is known as split pigeon peas in English.
How do I cook Arhar (Toor) Dal Fry in a pressure cooker?
To cook Arhar (Toor) Dal Fry in a pressure cooker, start by washing and soaking the dal for about 10 minutes. Then, add the soaked dal to the pressure cooker along with turmeric, red chilli powder, salt, and water. Bring it to a boil without the lid, then cover and cook for one whistle. After cooking, let the steam release naturally before opening the lid. This method ensures the dal is perfectly cooked and tender.
Is Arhar (Toor) Dal Fry suitable for a vegan diet?
Arhar (Toor) Dal Fry can easily be made vegan by substituting ghee with vegetable oil or coconut oil. This way, you can enjoy this protein-packed dish while adhering to a vegan diet without compromising on flavor.
What can I use as a substitute for Toor Dal in this recipe?
If you don't have Toor Dal, you can substitute it with other lentils like split yellow peas or even red lentils. Keep in mind that cooking times may vary slightly, so adjust accordingly to ensure the lentils are fully cooked and tender.
How should I store leftover Arhar (Toor) Dal Fry?
Leftover Arhar (Toor) Dal Fry can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove or in the microwave, adding a splash of water if it has thickened. It can also be frozen for longer storage, lasting up to 2 months.
What dishes pair well with Arhar (Toor) Dal Fry?
Arhar (Toor) Dal Fry pairs wonderfully with steamed rice or roti. For a complete meal, consider serving it alongside Jeera Aloo (spiced cumin potatoes) or a fresh salad. This combination enhances the flavors and provides a balanced meal.
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