Best 2 Basic Toovar Dal Or Arhar Dal Recipes
Toovar dal, also known as arhar dal or pigeon peas, is a staple food in many Indian households. It is a versatile lentil that can be used to make a variety of dishes, from simple dal tadka to more elaborate curries. In this article, we will provide recipes for three different toovar dal dishes: basic toovar dal, toovar dal tadka, and toovar dal khichdi.
* **Basic Toovar Dal:** This is a simple and easy-to-make dal recipe that is perfect for beginners. It is made with just a few ingredients and can be served with rice, roti, or paratha.
* **Toovar Dal Tadka:** This is a more flavorful version of basic toovar dal. It is made with a tempering of spices and herbs, which gives it a delicious aroma and taste.
* **Toovar Dal Khichdi:** This is a one-pot meal made with toovar dal, rice, and vegetables. It is a healthy and nutritious dish that is perfect for lunch or dinner.
All three of these recipes are easy to follow and can be made with ingredients that are easily available in most Indian kitchens. So, whether you are a beginner or an experienced cook, be sure to try out these delicious toovar dal recipes.
PIGEON PEA PASTE (AKA ARHAR DAL OR TOOVAR DAL)
Entered for ZWT. This is a staple of South Indian cuisine, found in Madhur Jaffrey's "World Vegetarian", used as a launching pad for other recipes. This recipe describes the basic preparation of these round, dull yellow peas with an earthy, dark flavor in their hulled and split forms. The plants in the northern part of India produce Arhar Dal; in the southern part of India: Toovar Dal. Every day a different stew is made with these. If using "oily toovar", wash it very thoroughly before cooking to remove the castor oil coating. Note that dried peas double in size after cooking. This paste will last 1 week tightly covered in the refrigerator; in Indian households, it is used everyday. If the next recipe requires draining of the peas, save the cooking liquid for soup. Preparation time is soaking time. Cooking time is estimated total time once in pressure cooker to come up to pressure and cook, but does not include natural release time.
Provided by KateL
Categories Lentil
Time 8h35m
Yield 6 cups, 24 serving(s)
Number Of Ingredients 3
Steps:
- Pick over the peas and wash them well. Drain. Soak the peas overnight in water to cover by 5 inches. Drain, discard soaking liquid.
- PRESSURE COOKER METHOD:.
- Put the drained peas in a pressure cooker and cover with water by 1/2 inch. Add a few drops of cooking oil to prevent foaming. Put the lid on and bring up to pressure. Cook for 15 minutes. Allow the pressure to drop by itself.
- NON-PRESSURE COOK METHOD:.
- Put the drained peas in a medium pan along with water to cover them by 2 inches and bring it to a boil. Cover partially, turn the heat down to low, and simmer gently until the beans are tender, 1-1/4 to 1-1/2 hours.
Nutrition Facts : Calories 97.4, Fat 0.4, SaturatedFat 0.1, Sodium 6.6, Carbohydrate 17.8, Fiber 4.3, Protein 6.2
BASIC TOOVAR DAL OR ARHAR DAL
Entered for ZWT. From Madhur Jaffrey's "World Vegetarian". After the pigeon paste has been prepared using Recipe #483388 #483388, the hulled and split pigeon peas are always cooked with a little turmeric. Salt is added at the very end. Again, this recipe is a launching pad for the Indian stew of the day. Once cooked, lightly boiled or sauteed vegetables may be added. For Indian dishes, a final tarka is also added unless feeding the sick, the elderly or young children.
Provided by KateL
Categories Lentil
Time 1h25m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 3
Steps:
- Pick over the hulled and split pigeon peas from Recipe #483388 #483388. Wash in several changes of water, and drain.
- Put the split peas and 4 cups of water in a heavy-bottomed pan and bring to a boil. Watch carefully to prevent the contents of the pot from boiling over. Skim off the froth that rises to the top.
- Add the turmeric and stir once. Cover partially, turn the heat down to low, and cook very gently for 1 hour, or until the beans are tender. (Older beans may take up to 1 1/2 hours.
- Add the salt and stir to mix.
Nutrition Facts : Calories 169.9, Fat 0.5, SaturatedFat 0.1, Sodium 584.3, Carbohydrate 28.9, Fiber 14.7, Sugar 1, Protein 12.4
Tips:
- Use whole toor dal instead of split toor dal. Split toor dal cooks quickly, gets mushy, and loses its shape.
- Soak toor dal for at least 30 minutes before cooking. This helps reduce cooking time and makes the dal more digestible.
- If you don't have time to soak the toor dal, you can pressure cook it for 10-12 minutes.
- Add vegetables like carrots, potatoes, and tomatoes to the dal to make it more nutritious and flavorful.
- Season the dal with salt and red chili powder to taste. You can also add a pinch of turmeric powder for color.
- Serve toor dal hot with rice, roti, or paratha.
Conclusion:
Toor dal is a simple and delicious dish that can be enjoyed by people of all ages. It is a good source of protein, fiber, and minerals. Toor dal can be cooked in a variety of ways, so you can find a recipe that suits your taste. Whether you like it spicy, mild, or somewhere in between, there's a toor dal recipe out there for you. So next time you're looking for a healthy and satisfying meal, give toor dal a try.
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