Arhar Dal, most people know it as Toor Dal, is one of the simplest and best dals. Every Indian home must be cooking it in some way or other.
This is my all time favorite Dal that I love to eat with chapatti or rice; in our home it is a part of almost every day meal. It can be made in many ways with many different tempering’s but I like it very simple with jeera heeng & red chili ghee tadka. Extremely quick & easy to cook & most delicious to eat. You can never ever get bored with this simplest of dal recipe. Try this one too.
Arhar or Toor Dal – 1 cup
Water – 3 cups
Salt per taste
Turmeric powder – ¼ teaspoon
Fresh green coriander chopped – 2 tablespoons
For Tempering –
Ghee – 2-3 tablespoon
Cumin seeds (jeera) – ½ teaspoon
asafoetida – ¼ teaspoon
Red chili powder – ¼ teaspoon
- Wash and soak arhar dal for 1-2 hour. Pressure cook with water, salt & turmeric powder for 5-7 mins after first whistle.
- Now transfer this cooked dal to a serving dish.
- For tempering heat ghee in a small or tadka pan and add cumin seeds first along with heeng. When the seeds start to crackle, add chili powder. Keep watching and take off heat as soon chili powder is all blended in ghee, don’t over heat or else the color of chili powder will go very dark.
Note: Garnish with fresh chopped green coriander. This dal goes well with chapatti or rice like wise. Enjoy a wholesome satisfying experience.