Toor Dal Recipe | Arhar Dal {Stovetop + Instant Pot}

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5 from 1 vote

Toor Dal Recipe | Arhar Dal {Stovetop + Instant Pot}

Course Main Course

Cuisine Indian

Keyword Toor Dal Recipe, Vegetarian Recipes

Prep Time 10

Cook Time 25

Soaking time for dal 30

Servings people

Calories 266kcal

Author Freda Dias

Equipment

Instant Pot DUO60 6 Qt 7-in-1

Ingredients

To cook the dal

1/2 cup toor dal 100 g
1 & 1/2 cups water
1/2 teaspoon salt
1/4 teaspoon turmeric
1/2 teaspoon oil

1st tempering

1 tablespoon ghee
1/2 teaspoon cumin seeds
1/2 tablespoon minced ginger
1 tablespoon minced garlic
2 green chilies slit lengthwise or chopped finely
1/2 cup finely diced onion
1/2 cup chopped tomatoes
1/4 teaspoon salt or to taste
1/4 teaspoon ground turmeric
1/2 teaspoon red chili powder or cayenne pepper, skip or adjust as per desired heat
1/2 cup hot water
2 tablespoons finely chopped coriander leaves
1/2 tablespoon lemon juice or as needed

2nd tempering (optional)

1 tablespoon ghee
1/2 tablespoon oil
1/2 teaspoon cumin seeds
2 garlic cloves sliced thinly
1 dried red chili
1/8 teaspoon hing
1/4 teaspoon Kashmiri red chili powder

Instructions

Stovetop Instructions

Rinse the toor dal well under running water until the water runs clear, then soak in about 2 cups of water for about 30 minutes.
Transfer the drained dal to a pressure cooker. Add water, salt, turmeric, and oil.
Pressure cook the dal, for 3 whistles on high heat, then lower the heat and simmer for another 5minutes. Switch off the heat and set the cooker aside.
Once the cooker depressurizes, open the lid and whisk the dal using a wired whisk or a spatula until it is smooth. You may leave it as it is if you prefer it that way.
Heat ghee in a heavy-bottomed kadai or pot.
Once hot enough, Add cumin seeds. Once the cumin seeds crackle, add minced ginger, garlic, and 2 slit green chilies. Saute until ginger, garlic turn aromatic.
Add finely chopped onions, sauté until it turns golden brown.
Next, add chopped tomatoes and salt, sauté until it turns mushy.
Add turmeric and red chilli powder, sauté for another 30 seconds.
Next, add the cooked dal to the prepared tempering and give everything a good mix.
Add about 1/2 cup of water or as per desired consistency (I rinsed the cooker with 1/2 cup water), bring to a boil. Check for seasonings and adjust accordingly.
Reduce the heat to low, cover the kadai and simmer for another 5 minutes.
Open the lid and give the dal a good mix. Switch off the heat. Squeeze lemon juice and finely chopped coriander leaves, mix well.
For the second tempering: Heat ghee and oil in a tadka pan or a small pan over medium-low heat. Add cumin seeds, allow it to crackle.
Next, add sliced garlic, and 1 dried red chili.
Once the garlic starts to turn golden and the red chilies change color, add hing. Switch off the heat and add Kashmiri red chili powder.
Mix well and pour it over the dal immediately. Mix it well and serve hot with rice or any other flatbread.

Instant Pot Instructions

Follow the same process above for rinsing and soaking the yellow lentils. If you skip soaking, refer to the pressure cooking time mentioned below.
Press the 'SAUTE' button, and set it to 'NORMAL'. Once it displays, 'HOT', add ghee.
Add cumin seeds. Once the cumin seeds crackle, minced ginger, minced garlic, and 2 slit green chilies. Saute until ginger, garlic turn aromatic.
Add chopped onions, saute until golden brown.
Add chopped tomatoes and salt, sauté until it turns mushy and you see oil oozing from the sides of the pot.
Add turmeric and red chilli powder, sauté for another 30 seconds.
Add the drained yellow lentils, mix well with the onion-tomato masala Add 1 & 1/2 cups of water. Mix well.
Press 'CANCEL' to switch off the "SAUTE' mode. Close the lid of the Instant Pot. Set the valve to 'SEALING'.
Pressure cook on high for 5 minutes. It will take some time for the pressure to build up (about minutes), after which the timer will begin.
For unsoaked toor dal, pressure cook on 'HIGH' for 8 to 10 minutes.
Step 3: Natural pressure release followed by adding the rest of the ingredients
Once the cooking cycle is complete, let the pot depressurize naturally. It took me about 19 minutes. You could let it depressurize for at least 10 minutes.
Once the silver pin drops, turn the knob to 'VENTING' and open the lid away from you.
Whisk the dal using a wired whisk or a spatula until it is smooth. You may leave it as it is if you prefer it that way.
Turn on the 'SAUTE' mode, add about 1/2 cup of water or as per desired consistency, mix well and cook for another 5 minutes, stirring occasionally. Check for seasonings and adjust accordingly.
Switch off the IP. Squeeze lemon juice and finely chopped coriander leaves, mix well.
Pour the second tempering over the dal. Mix well and serve hot.

Video

Notes

This recipe makes a little over 2.5 cups of dal. The consistency is semi-thick.

If you prefer a thinner consistency, you can add more water. Adjust the seasoning accordingly.

The total cook time for the Instant Pot is around 45 minutes. Cook time includes the time taken for the pot to come to pressure, actual cooking time, and time taken for the pot to depressurize.

Nutrition Disclaimer: The nutrition info listed are approximate values that are calculated using an online nutrition calculator. If you rely on them for your diet, please use your preferred nutrition calculator.

Measuring cup used, 1 cup = 250 ml, 1 teaspoon = 5 ml

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