Easy Toor Dal by @samsweetandspicetreats

1h40

4 servings

🫘

210 g

Toor dal

🍅

3

Tomatoes

🫙

1.2 g

Turmeric

🧂

5 g

Salt

💧

1.2 l

Water

🌼

1 g

Mustard seeds

🫙

2 g

Cumin seeds

🍛

1 g

Curry leaves

🌿

1 g

Fenugreek seeds

🪵

3 g

Cinnamon

🌶️

2 g

Dry red chilies

🫙

0.6 g

Cloves

  1. Rinse
    • toor dal
    • Water

    Rinse 1 cup toor dal thoroughly in a colander until the water runs mostly clear.

  2. Soak
    • toor dal
    • water

    Soak the rinsed toor dal in enough water to cover it for 60 minutes, then drain it.

  3. Chop
    • tomato

    Roughly chop 3 tomatoes on a cutting board.

  4. Add
    • toor dal
    • tomato

    Add the soaked toor dal and chopped tomatoes to the pressure cooker.

  5. Add
    • ground turmeric
    • water

    Add 1/4 teaspoon ground turmeric, salt, and 5 cups water to the pressure cooker.

  6. Step
    • Toor dal

    Pressure-cook the dal for 15 minutes after pressure is reached, then allow the pressure to release naturally.

  7. Mash
    • toor dal
    • tomato

    Open the cooker and mash the tender dal lightly with a wooden spoon until creamy.

  8. Heat
    • neutral cooking oil

    Heat 1 tablespoon neutral cooking oil in a small pan over medium heat.

  9. Add
    • mustard seeds
    • cumin seeds

    Add 1/4 teaspoon mustard seeds and 1/2 teaspoon cumin seeds; fry until they crackle.

  10. Add
    • curry leaves
    • fenugreek seeds

    Add 4 to 5 curry leaves and 1/4 teaspoon fenugreek seeds; fry for 20 seconds.

  11. Add
    • cinnamon stick
    • dried red chili
    • clove

    Add 1 cinnamon stick, 3 dried red chilies, and 3 cloves; fry until fragrant.

  12. Pour
    • neutral cooking oil
    • mustard seeds
    • cumin seeds

    Pour the hot tempering into the cooked dal and stir well.

  13. Simmer
    • toor dal

    Simmer the tempered dal for 5 minutes and serve hot with rice or flatbread.

Easy Toor Dal by @samsweetandspicetreats

1h40

4 servings

🫘

210 g

Toor dal

🍅

3

Tomatoes

🫙

1.2 g

Turmeric

🧂

5 g

Salt

💧

1.2 l

Water

🌼

1 g

Mustard seeds

🫙

2 g

Cumin seeds

🍛

1 g

Curry leaves

🌿

1 g

Fenugreek seeds

🪵

3 g

Cinnamon

🌶️

2 g

Dry red chilies

🫙

0.6 g

Cloves

Preparation Steps

  1. Step 1/13

    Rinse 1 cup toor dal thoroughly in a colander until the water runs mostly clear.

    🫘toor dal
    🧺colander

  2. Step 2/13

    Soak the rinsed toor dal in enough water to cover it for 60 minutes, then drain it.

    🫘toor dal
    💧water
    🧺colander

  3. Step 3/13

    Roughly chop 3 tomatoes on a cutting board.

    🍅tomato
    🔪knife
    🪵cutting board

  4. Step 4/13

    Add the soaked toor dal and chopped tomatoes to the pressure cooker.

    🫘toor dal
    🍅tomato

  5. Step 5/13

    Add 1/4 teaspoon ground turmeric, salt, and 5 cups water to the pressure cooker.

    🫙ground turmeric
    🧂salt
    💧water
    🥄measuring spoon
    🥄measuring cup

  6. Step 6/13

    Pressure-cook the dal for 15 minutes after pressure is reached, then allow the pressure to release naturally.

  7. Step 7/13

    Open the cooker and mash the tender dal lightly with a wooden spoon until creamy.

    🫘toor dal
    🍅tomato
    🥄wooden spoon

  8. Step 8/13

    Heat 1 tablespoon neutral cooking oil in a small pan over medium heat.

    🫗neutral cooking oil
    🥄measuring spoon

  9. Step 9/13

    Add 1/4 teaspoon mustard seeds and 1/2 teaspoon cumin seeds; fry until they crackle.

    🌼mustard seeds
    🫙cumin seeds
    🥄measuring spoon
    🥄wooden spoon

  10. Step 10/13

    Add 4 to 5 curry leaves and 1/4 teaspoon fenugreek seeds; fry for 20 seconds.

    🍛curry leaves
    🌿fenugreek seeds
    🥄measuring spoon
    🥄wooden spoon

  11. Step 11/13

    Add 1 cinnamon stick, 3 dried red chilies, and 3 cloves; fry until fragrant.

    🪵cinnamon stick
    🌶️dried red chili
    🫙clove
    🥄wooden spoon

  12. Step 12/13

    Pour the hot tempering into the cooked dal and stir well.

    🫗neutral cooking oil
    🌼mustard seeds
    🫙cumin seeds
    🍛curry leaves
    🌿fenugreek seeds
    🪵cinnamon stick
    🌶️dried red chili
    🫙clove
    🫘toor dal
    🥄wooden spoon

  13. Step 13/13

    Simmer the tempered dal for 5 minutes and serve hot with rice or flatbread.

    🫘toor dal
    🥄ladle

Composition

Ingredients

Types

Legumes, Seasonings, Liquids, Spices, Herbs

Ingredients

Toor dal, Tomatoes, Turmeric, Salt, Water, Mustard seeds, Cumin seeds, Curry leaves, Fenugreek seeds, Cinnamon, Dry red chilies, Cloves

Notes

Toor dal (washed and soaked for one hour), Tomatoes (roughly chopped), Salt (to taste), Mustard seeds (for the tadka), Cumin seeds (for the tadka), Curry leaves (4-5 leaves, for the tadka), Fenugreek seeds (for the tadka), Cinnamon (stick, for the tadka), Dry red chilies (for the tadka), Cloves (for the tadka)

Allergens

Mustard

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free, Gluten-Free, Plant-Based, High-Fiber

Calories

235 kcal

Macro nutrients

Protein: 13g, Carbohydrates: 39g, Dietary Fiber: 10g, Fat: 4.5g, Saturated Fat: 0.6g, Sugars: 4g

Nutritional Information

Minerals

Iron: 3.2mg, Potassium: 510mg, Magnesium: 55mg, Phosphorus: 170mg, Sodium: 500mg

Vitamins

Vitamin C: 12mg, Folate: 105mcg, Vitamin B6: 0.2mg, Vitamin K: 4mcg

Preparation

Time Information

Preparation

1 hour 10 minutes

Cooking

30 minutes

Overall

1 hour 40 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

measuring cup, measuring spoon, knife, cutting board, colander, wooden spoon, ladle

Appliances

Stove, Pressure cooker

Type

Type

Type Of Dish

Main Course, Side Dish, Soup

Occasions

Lunch, Dinner, Everyday Meal, Friday Meal

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, Indian

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Creamy, Soft, Thick, Velvety

Flavors

Earthy, Savory, Warm, Spicy, Tangy, Aromatic

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard if left out longer than 2 hours), fridge : 4 days (Cool completely before refrigerating,Store in an airtight container,Reheat until steaming hot), freezer : 3 months (Store in freezer-safe portions,Leave space for expansion,Thaw overnight in the refrigerator)