North Indian Arhar Dal Tadka (Toor Dal)
User Reviews
4.9
30 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
50 mins
-
Servings
4
-
Calories
266 kcal
-
Cuisine
Indian
North Indian Arhar Dal Tadka (Toor Dal)
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A warm and comforting bowl of aromatic North Indian Arhar Dal Tadka, featuring tender and creamy toor dal simmered with simple classic Indian broth, infused with a blend of fragrant spices, and topped with a sizzling golden garlic and cumin-infused tadka.
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Ingredients
Arhar dal ingredients
- 1 Cup toor dal
- 1 medium tomato diced
- 1 green chili chopped
- 1 teaspoon turmeric powder
- ½ teaspoon Kashmiri red chili powder
- 1 teaspoon grated fresh ginger
- 1 clove garlic minced
- 1 cinnamon stick
- 2 whole dried chilies such as Byadgi, Kashmiri, or Arbol
- 1 tablespoon lemon juice
- 4 cups water or unsalted vegetable broth
- ¼ cup chopped cilantro
- 1 teaspoon salt or to taste
Ingredients for the tadka
- ¼ cup canola oil vegetable oil, or other neutral-tasting cooking oil
- ½ teaspoon mustard seeds
- ½ teaspoon ground coriander
- 1 teaspoon cumin seeds
- ¼ teaspoon asafetida
- 2 cloves garlic thinly sliced
- 2-3 whole dried red chilies or to taste
- ⅓ cup finely diced onion
- ½ teaspoon Kashmiri red chili powder
- ¼ teaspoon salt
To garnish
- fresh cilantro leaves
Instructions
- Soak the toor dal for 20 minutes.
- Drain and rinse it under cold running water.
- Pick through the dal to ensure it has no pebbles or foreign contaminants hidden amongst it.
- Place all of the toor dal, tomato, green chili, turmeric, Kashmiri chili powder, ginger, garlic, cinnamon, dried chilies, lemon juice, water (or broth), cilantro, and salt into a pot or pressure cooker.
- If using a pressure cooker, close the lid of the pressure cooker and cook the dal over high heat until the pressure builds up and the steam starts to escape from the vent. Put on the stopcock, reduce the heat to medium-low, and cook for 15 minutes until the dal is soft and cooked through. Turn off the heat and let the pressure release naturally.
- If using a pot, bring the contents of the pot up to a boil over a high flame. Cover the pot and cook the dal on a low flame for 40 minutes until soft and cooked through.
- If you want a soupier consistency, mix in a little additional water.
- While the dal cooks, prepare the tadka by heating the oil in a separate saucepan over a medium flame. After 90 seconds when the oil is hot, add the mustard seeds, coriander, and cumin seeds.
- After 30 seconds, when the mustard seeds are rapidly popping, stir in the remaining ingredients and lower the flame to a simmer. Cook the tadka for 10 minutes until the onions are fragrant and lightly golden.
- To serve the arhar dal, place it into an attractive serving dish, and top it with the tadka. Garnish with fresh cilantro leaves.
Equipments used:
Notes
- Add extra water if you would like your dal soupier, or cook a little longer uncovered if you would like your dal thicker. Make it how YOU love it!
Nutrition Information
Show Details
Calories
266kcal
(13%)
Carbohydrates
27g
(9%)
Protein
9g
(18%)
Fat
15g
(23%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
Monounsaturated Fat
9g
Trans Fat
0.1g
Sodium
191mg
(8%)
Potassium
140mg
(4%)
Fiber
7g
(28%)
Sugar
3g
(6%)
Vitamin A
334IU
(7%)
Vitamin C
8mg
(9%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 27g | 9% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Sodium | 191mg | 8% |
| Potassium | 140mg | 3% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 334IU | 7% |
| Vitamin C | 8mg | 9% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
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