As I mentioned, there are many ways of preparing this toor dal recipe. I’m sharing the North Indian version, Punjabi version to be specific. I am sure that this is not the only version that’s made in Punjab, I’m just sharing my take on it 🙂 All you need to do is pressure-cook the toor dal with onions and tomatoes, and cook it further for few minutes with an aromatic tempering of spices and seeds. Bring to a boil and simmer on low for 1 - 1.5 hours or until the toor daal has completely broken down. You can also put it in a pressure cooker for 30 minutes. Once the onions have browned, add methi,, ginger, garlic and green chilli. Cook for a couple of minutes on medium low.

Dal Chawal - Tiffin And Tea Dal Chawal - Tiffin And Tea

Dahiwali toor dal is a simple everyday fare which pairs well with almost all types of Indian breads. Made with basic spices found in every household, this healthy dahiwali tuwar dal is quite nourishing. Learn how to make healthy toor dal.Toor dal is a versatile ingredient that can be used in a wide variety of dishes. It can be added to curries, stews, and soups to add a hearty texture and delicious flavor. It can also be used as a vegetarian protein source in dishes like veggie burgers or lentil loaves. Pressure cook the dal separately in water, salt, turmeric, and then add it to the 1st tempering i.e spiced onion-tomato masala (prepared separately in another pan). Sure, I do not cook it everyday like it was in my house but it’s my comfort food and I need it every week. There’s so much variety when it comes to dal (like green moong, whole masoor dal to name a few). There are so many different types of lentils and each lentil can be prepared in several ways.

Toor Dal Recipe | Arhar Dal {Stovetop + Instant Pot Toor Dal Recipe | Arhar Dal {Stovetop + Instant Pot

Freeze: You can also freeze dal (skip the second tempering) in freezer-safe bags or containers for up to 2 months, though 1 month would be best for optimal flavor.Plain dal (without 1st and 2nd tempering): You can store the plain pressure cooked dal (step 2) in an air-tight container in the fridge for up to 2 to 3 days. You can also portion the cooked dal in freezer-safe bags, and freeze it for up to 2 months. Thaw overnight in the fridge. Follow the recipe from step 3.