Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, toor daal recipe. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Toor Daal recipe is one of the most favored of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Toor Daal recipe is something that I’ve loved my entire life.
Toor Dal Recipe is the famous Indian Lentils can be easily made with boiled Toor Dal, Onion, Tomatoes, Ginger and Garlic. Tur Dal tastes very good with Rice. This recipe uses toor dal, or yellow split peas, but other varieties include urid, mung and masoor, to name just a few.
To begin with this recipe, we must first prepare a few ingredients. You can cook toor daal recipe using 15 ingredients and 22 steps. Here is how you cook that.
The ingredients needed to make Toor Daal recipe:
- Prepare 1 1⁄2 cups yellow lentils, cleaned, washed and drained (Toor dal)
- Make ready 4 tablespoons oil
- Prepare 1 teaspoon mustard seeds
- Prepare 1 teaspoon fenugreek seeds (methi)
- Make ready 1 teaspoon cumin seed
- Get 15 fresh curry leaves, washed and torn
- Take 3 inches fresh ginger, peeled, washed and finely chopped
- Get 2 teaspoons asafoetida powder
- Get 2 medium green chilies, washed and chopped
- Prepare 2 medium fresh tomatoes, washed, peeled and chopped
- Get 11 1⁄4 cups water, divided
- Get 2 ⁄3 cup tamarind pulp
- Take 1 ⁄2 teaspoon red chilli powder
- Prepare 2 teaspoons turmeric powder
- Make ready 4 teaspoons salt
Here I have a basic Toor dal (split pigeon peas) recipe, which can be easily made in the instant pot. And, I will show you how to flavor your toor dal in five to six ways so that you. A very simple and tasty toor dal recipe. Toor daal is a staple in many Indian households and is served with rice.
Steps to make Toor Daal recipe:
- Pressure cook the lentils (toor dal) in a pressure cooker alongwith 6 cups of water until the lentils are tender.
- Heat oil in a pot on medium-high flame.
- Once it's hot, add mustard seeds, methi seeds and cumin seeds.
- Allow to splutter and crackle.
- Once they stop doing so, add in the curry leaves and ginger.
- Stir-fry for 5 minutes until the raw smell of ginger is gone.
- Add asafoetida powder and continue to stir-fry for another 5-7 minutes.
- Toss in the green chillies, mix well and continue to stir-fry for another 2-3 minutes.
- Then add in the tomatoes and 1/4 cup of water to cook the tomatoes.
- Mix well and cook on high flame until the tomatoes are softened.
- Add salt, red chilli powder and turmeric powder.
- Mix well.
- Extract tamarind pulp from tamarind to use as tamarind water.
- To do this, soak about 3 inches piece of tamarind in 1 cup of hot water.
- Squeeze to extract the tamarind pulp and let it mix with the water to form'tamarind water
- There is no need to pass this through a strainer- use it directly!
- Measure out 2/3 cup of tamarind water in a cup and add this tamarind water to the tomato mixture.
- Mix well and allow it to cook on medium-high flame for 5 minutes.
- 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.
- 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!
- Allow this to come to a boil. - Lower flame and cook for 10 more minutes on a simmer.
- Remove from flame and serve immediately with cooked long-grain white Basmati rice.
It is a member of the legume family. It is popularly called arhar daal. The center of origin is believed to be peninsular India. Toor dal or arhar dal is most commonly used dal in Indian. Every region has their own version of making it.
So that’s going to wrap this up for this special food toor daal recipe recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
