Tuvar, Toor or Tur dal 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 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 southern regions. Some variants of Tuvar Dal are known as Gujrati Dal, Dal tadka, and Jeera Dal.
- 1 cup Tuvar dal/ split pigeon peas/yellow Arhar Dal
- 1 medium Tomato, chopped
- 2 Green Chilies/Hari Mirch, chopped ( or as per your taste)
- 1 tsp Oil or/Desi Ghee 1 tsp Red chili powder (as per your taste)
- 1/2 tsp Haldi Powder/Turmeric Powder
- 2 tbsp Lemon Juice / Nimbu Ka Ras
- 4 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped
- Salt as per your taste (I used 1 tbsp)
- 4 cups of water Tempering Dal / Tadka / Waghara
- 1 tbsp Clarified Butter / Desi Ghee
- 1 tsp Cumin Seeds / Jeera
- 1/2 tsp Mustard Seeds /Rai
- Pinch of Hing / Asafoetida
- 2 Dried Red Chilli, Whole ( or as per your taste )
- Wash Tuvar Dal properly 2 to 3 times and then drain the water.
2. Add Dal to the pressure cooker with chopped tomatoes, 1/2 tsp turmeric powder, salt, 4 cups water, and 1 tsp of oil.
(Add 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 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)