4.9 from 30 votes
North Indian Arhar Dal Tadka (Toor Dal)
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.
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
4
Calories:
266 kcal
Cuisine:
Indian
Ingredients
Arhar dal ingredients
- 1 Cup toor dal
- 1 tomato diced, medium
- 1 green chili chopped
- 1 teaspoon turmeric powder
- ½ teaspoon Kashmiri red chili powder
- 1 teaspoon ginger grated fresh
- 1 clove garlic minced
- 1 cinnamon stick
- 2 dried chilies such as Byadgi, Kashmiri, or Arbol, whole
- 1 tablespoon lemon juice
- 4 cups water or unsalted vegetable broth
- ¼ cup cilantro chopped
- 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 dried red chili or to taste, whole
- ⅓ cup onion finely diced
- ½ teaspoon Kashmiri red chili powder
- ¼ teaspoon salt
To garnish
- cilantro fresh 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 266
% 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.