Toor Dal Recipe
Ingredients
• ½ cup arhar dal (tuvar dal, pigeon pea lentils)
• 2 tablespoons oil or ghee
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1 medium sized onion – approx ⅓ to ½ cup chopped onions
• 2 tablespoons oil or ghee
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1 medium sized onion – approx ⅓ to ½ cup chopped onions
• 10 to 12 curry leaves
• 1 green chili – chopped
• ½ inch ginger + 3 to 4 medium garlic cloves – crushed to a paste in a mortar-pestle or 1 teaspoon ginger-garlic paste
• 2 medium tomatoes – approx 1 to 1.25 cups chopped tomatoes
• ¼ teaspoon red chili powder
• ¼ teaspoon turmeric powder
• a pinch of asafoetida (hing)
• 2 cups water for pressure cooking
• salt as required
• 2 medium tomatoes – approx 1 to 1.25 cups chopped tomatoes
• ¼ teaspoon red chili powder
• ¼ teaspoon turmeric powder
• a pinch of asafoetida (hing)
• 2 cups water for pressure cooking
• salt as required
Instructions
1. soaking arhar dal
2. Pick, rinse and soak arhar dal (pigeon pea lentils) for 15 to 20 minutes.
3. Later drain all the water and keep the lentils aside
2. Pick, rinse and soak arhar dal (pigeon pea lentils) for 15 to 20 minutes.
3. Later drain all the water and keep the lentils aside
Making Tomato Dal
1. Heat oil or ghee in the pressure cooker.
2. Add the mustard seeds first and let them crackle.
3. Then add the cumin seeds and let them splutter.
4. Add the onions, curry leaves and green chilies. Sauté the onions till they turn translucent.
5. Add the ginger-garlic paste and saute for a few seconds on a low to medium flame till their raw aroma goes away.
6. Now add the tomatoes, red chili powder, turmeric powder, asafoetida and salt and saute for 2 to 3 minutes on a medium-low flame.
7. Add the lentils and water. Mix well.
2. Add the mustard seeds first and let them crackle.
3. Then add the cumin seeds and let them splutter.
4. Add the onions, curry leaves and green chilies. Sauté the onions till they turn translucent.
5. Add the ginger-garlic paste and saute for a few seconds on a low to medium flame till their raw aroma goes away.
6. Now add the tomatoes, red chili powder, turmeric powder, asafoetida and salt and saute for 2 to 3 minutes on a medium-low flame.
7. Add the lentils and water. Mix well.
Cooking Tomato Dal
1. Pressure cook on high flame for 5 to 6 whistles or till the dal is cooked completely. Timing to cook dal will depend upon the quality of dal and intensity of flame.
2. When the pressure settles down, remove the lid.
3. Mash the dal lightly and add ½ cup water or as required to get a medium consistency in the dal. Mix well.
4. Simmer the tomato dal for 5 to 7 minutes on a low to medium flame till you get a dal which is neither thin nor thick but having a medium consistency.
5. Check the taste and add more salt if required.
6. Garnish with coriander leaves.
7. Serve andhra tomato pappu hot with steamed rice, pickle and vegetable salad.
2. When the pressure settles down, remove the lid.
3. Mash the dal lightly and add ½ cup water or as required to get a medium consistency in the dal. Mix well.
4. Simmer the tomato dal for 5 to 7 minutes on a low to medium flame till you get a dal which is neither thin nor thick but having a medium consistency.
5. Check the taste and add more salt if required.
6. Garnish with coriander leaves.
7. Serve andhra tomato pappu hot with steamed rice, pickle and vegetable salad.