Best 3 Aarsis Ultimate Toor Dal Split Pigeon Pea Lentils Recipes
Embark on a culinary journey to discover the authentic flavors of Aarsi's Ultimate Toor Dal, a traditional Indian lentil dish that embodies the essence of comfort and nourishment. Prepared with split pigeon pea lentils, this delectable dish is a symphony of flavors, textures, and aromas that will tantalize your taste buds. Explore variations of this classic recipe, including a simple yet flavorful basic toor dal, a protein-packed toor dal with vegetables, and a delectable toor dal tadka bursting with aromatic spices.
1. **Basic Toor Dal:** Experience the purity and simplicity of toor dal in its most fundamental form. This recipe captures the essence of this lentil dish, showcasing the natural flavors and textures of toor dal simmered in a flavorful broth.
2. **Toor Dal with Vegetables:** Elevate your toor dal experience with an explosion of colors and flavors from fresh vegetables. This variation adds carrots, tomatoes, and spinach to the mix, creating a nutritious and visually appealing dish that's perfect for a wholesome meal.
3. **Toor Dal Tadka:** Indulge in the aromatic symphony of toor dal tadka, where spices take center stage. Tempering mustard seeds, cumin seeds, and curry leaves in hot oil releases their distinct aromas, infusing the lentils with a depth of flavor that will leave you craving more.
Whether you're a seasoned cook or a culinary novice, Aarsi's Ultimate Toor Dal recipes offer a range of options to suit your preferences and skill level. Prepare to be captivated by the simplicity, versatility, and deliciousness of this timeless Indian lentil dish.
TOOR DAL (SPLIT PIGEON PEAS)
A simple and quick toor dal recipe, best had with freshly made white or brown rice. Comfort food at its best!
Provided by Saima Zaidi
Categories Lunch
Time 25m
Number Of Ingredients 8
Steps:
- Wash lentils very well before cooking. The easiest way to do this is to pass them through a sieve under running water. When the water runs clear, the lentils are washed.
- Tip the washed lentils in a pressure cooker and add water. Add ground chilli, turmeric and salt and close the lid.
- Cook on high until full pressure is built up (one whistle). Lower the heat and simmer for 4-5 minutes.
- Remove from the stove and wait for the steam to escape naturally (10-12 minutes). If you're in a hurry, you can place the cooker under cold, running water and the cooker will be depressurized instantly. You'll hear a popping sound. Don't worry, the contents won't spill out because the lid is still latched.
- Transfer the cooked lentils to a dish and prepare the tempering.
Nutrition Facts : Calories 244.8 kcal, Sugar 1.5 g, Sodium 610 mg, Fat 6.3 g, SaturatedFat 3.3 g, Carbohydrate 33.3 g, Fiber 8.4 g, Protein 13.6 g, Cholesterol 10 mg, ServingSize 1 serving
TOOR DAL (SPLIT YELLOW PIGEON PEAS)
Dal can be made with all kinds of lentils and cooking methods. These vary not just from region to region, but also from day to day, mood to mood. Some cooks like dal soupy, others chunky. There are dals for special occasions, seasoned with charcoal smoke and butter or padded out luxuriously with cream, as well as lighter, leaner dals that can restore you when you're not feeling well.The flavor of this everyday, Gujarati-style dal comes from the pure nuttiness of split pigeon peas, boiled until tender and bolstered with spices bloomed in hot ghee. This fat-tempering technique, called vaghar in Gujarati, has many names and many uses across the country. In this case, the tempering is a great introduction to the resourcefulness and finesse of Indian home cooks: Just a few tablespoons of carefully seasoned fat, tipped in at the very last moment, transform an entire pot.
Provided by Tejal Rao
Categories dinner, soups and stews, main course, side dish
Time 4h
Yield 4 to 6 servings (about 3 cups)
Number Of Ingredients 12
Steps:
- Prepare the dal: Soak the pigeon peas in a large bowl of warm water for about 1 hour. (They will have swelled a little.) Thoroughly rinse the soaked pigeon peas with fresh water, then tip the drained pigeon peas into a pot.
- Add tomatoes, turmeric, salt and 5 cups water, and bring to a boil over high. Reduce the heat to medium and simmer until very tender, 25 to 30 minutes.
- Use an immersion blender to purée some of the dal, leaving some intact and getting some very smooth, or whisk vigorously to break up some of the soft dal. Stir in the peanuts and continue to simmer, stirring occasionally, until the dal is very tender, about 30 minutes. Taste and adjust with salt. If the dal has become too thick for your liking, stir in a splash of water.
- Prepare the tempering: In a small saucepan over medium heat, warm the ghee. When hot, carefully add all of the tempering ingredients (the mustard seeds will sputter!) and swirl the pan until you can smell all the toasted spices, about 30 seconds. Pour everything over the hot dal.
AARSI'S ULTIMATE TOOR DAL/ SPLIT PIGEON PEA LENTILS:
Toor dal is one of the most common preparations of yellow lentils that are made in Indian homes on daily basis. This dal is very nutritive and full of proteins. Use of the tomatoes and spices make it sweet and tangy! It can be enjoyed as a soup too!!
Provided by Aarsis Kitchen
Categories Stew
Time P1DT17h
Yield 6 Cups, 4 serving(s)
Number Of Ingredients 15
Steps:
- Wash the lentils at least 4-5 times until the water is somewhat clear.
- Soak the lentils in fresh water for 40 minutes.
- Heat ghee in a pressure cooker.
- Add cumin seeds, asafetida, turmeric powder, mustard seeds and the curry leaves.
- When the above starts splattering, add the tomatoes, along with the garam masala, coriander powder and red chili powder. Stir to combine.
- Place a lid and let this cook for 6-8 minutes until the tomatoes become tender and the ghee starts separating from them. Stir regularly.
- Add the drained lentils along with the water and salt to the tomato mixture. Stir to combine.
- Place the pressure cooker lid with the whistle on and let the lentils cook on medium heat until they become tender but retain their round shape. I like to give it, at least 5 whistles.
- Switch off the gas and place the pressure cooker aside to cool.
- Remove the lid and add the lemon juice and fresh cilantro leaves. Stir gently to combine.
- Serve hot with rice and enjoy with your loved ones!
Tips:
- Soak the toor dal: Soaking the toor dal overnight or for at least 4 hours helps to reduce the cooking time and makes the dal more digestible.
- Use a pressure cooker: A pressure cooker is the best way to cook toor dal quickly and easily. If you don't have a pressure cooker, you can also cook the dal in a regular pot, but it will take longer.
- Add spices and aromatics: To add flavor to your toor dal, add spices such as cumin, coriander, and turmeric, as well as aromatics such as garlic, ginger, and onion.
- Simmer the dal until it is creamy: The longer you simmer the dal, the creamier it will become. Simmer the dal for at least 30 minutes, or until it reaches your desired consistency.
- Serve with rice or roti: Toor dal is traditionally served with rice or roti. You can also serve it with other accompaniments, such as yogurt, chutney, or pickle.
Conclusion:
Toor dal is a delicious, healthy, and versatile lentil that can be used in a variety of dishes. Whether you are looking for a quick and easy meal or a more complex and flavorful dish, there is a toor dal recipe out there for you. So next time you are looking for a new and exciting dish to try, give toor dal a try!
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