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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Wash toor dal 2 to 3 times properly.
Add water, hing, and haldi to the dal and pressure cook for 4-5 whistles on medium flame until the dal is soft.
Cool down the pressure cooker completely, then open the lid.
If needed, add some water to the dal and whisk properly. Add salt and sugar, then bring the dal to a boil.
Serve hot dal over rice with lots of ghee and a piece of lemon.
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Adjust the sweetness by varying the amount of jaggery or sugar.
For a richer flavor, use more ghee when serving.
Can I use sugar instead of jaggery?
Yes, you can use sugar if jaggery is not available.
How do I know when the dal is cooked?
The dal should be soft and easily mashable after pressure cooking.
What if I don't have a pressure cooker?
You can cook the dal in a pot, but it will take longer to soften.
Can I skip the hing?
Hing adds a unique flavor, but you can skip it if you don't have it.
Is there a substitute for ghee?
Butter can be used as a substitute for ghee.
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