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How to make savory Tuvar Dal
Home » How to Make Savory Tuvar Dal, Toor Dal
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How to Make Savory Tuvar Dal, Toor Dal

by Joy July 12, 2019
by Joy July 12, 2019 0 comment

Tuvar daal is the most favored Dal in the northern state of India that is called Uttar pradesh. It is usually cooked  everyday because of its simple preparation, delicious taste, and the amount of protein.
Tuvar dal is not only important in Uttar Pradesh but is a large part of North Indian and South Indian cuisines too.
A modified cooked Tuvar dal can be used to make Rasam and Sambhar in south regions. Some variants of Tuvar Dal are known as Gujrati Dal, Dal tadka and Jeera Dal.

How to make savory Tuvar Dal

Savory Tuvarr Dal, Tangy Split Pigeon Peas OR Yellow Arhar Dal

Joy Tuvar daal is the most favored Dal in the northern state of India that is called Uttar pradesh. It is usually cooked  everyday because of its simple preparation, delicious taste,… Dal - Lentil Soup Yellow Dal, Beans, Pulses, Dinner, Lunch Indian Print This
Serves: 4 Prep Time: 10 Cooking Time: 20 20
Nutrition facts: 200 calories 1 Grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

 

  1. 1 cup Tuvar dal/ split pigeon peas/yellow Arhar Dal
  2. 1 medium Tomato, chopped
  3. 2 Green Chilies/Hari Mirch, chopped ( or as per your taste)
  4. 1 tsp Oil or/Desi Ghee 1 tsp Red chili powder (as per your taste)
  5. 1/2 tsp Haldi Powder/Turmeric Powder
  6. 2 tbsp Lemon Juice / Nimbu Ka Ras
  7. 4 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped
  8. Salt as per your taste (I used 1 tbsp)
  9. 4 cups of water Tempering Dal / Tadka / Waghara
  10. 1 tbsp Clarified Butter / Desi Ghee
  11. 1 tsp Cumin Seeds / Jeera
  12. 1/2 tsp Mustard Seeds /Rai
  13. Pinch of Hing / Asafoetida
  14. 2 Dried Red Chilli, Whole ( or as per your taste )

 

Instructions

  1. Wash Tuvar Dal properly 2 to 3 times and then drain the water.

2. Add Dal in the pressure cooker with chopped tomatoes, 1/2 tsp turmeric powder,  salt, 4 cups water and 1 tsp of oil.
(Add the Green Chili if you like your food extra spicy)

3. Pressure cook the dal until 1 whistle on high/medium(around the middle) heat. After the first whistle- turn it to medium heat. Wait for 2 whistles on medium heat and then turn the knob to medium/low ( or in between). Wait for 5 minutes and then turn off the flame. ( There will be a total of 3 whistles) Around 10 minutes of pressure will be released automatically, if not, then wait for a few extra minutes.

Preparing to temper (Tadka) :
4. On a slow heat setting, heat some Desi Ghee in a small tadka pan or a big metal Spoon (chamcha). Add cumin and mustard seeds. When it starts crackling, add the asafoetida/Heeng and whole red chilies (the chilies are optional for if you like it spicy).

5. Submerse the tempering in the dal, and make sure to cover it while submerging, and let it simmer.
Open it after a minute and then add lemon juice and 1 tbsp of chopped coriander.

The Delicious Dal tadka is ready! Congratulations! Serve hot with 1 tsp of ghee on top and cilantro.

 

Serving Suggestions: Serve with steamed rice and Chapati (Roti)

 

 

 

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