Arhar Dal fry is a pretty common and probably the most used lentil in India. South Indians eat it a lot as it is a primary ingredient in Sambar.
We are sharing the southern style of flavoring (we call it tadka in North India). If you are looking for the Punjabi flavor, you just need to replace the tadka provided later in this recipe with the Punjabi Tadka.
Arhar dal is also known by the name of Toor Dal. If you are shopping outside India, you would probably see the packets marked with Toor dal instead of Arhar. Don't worry, they are same and you can buy it. Arhar Dal naming is more popular in north Indian states. Some people might also call it Yellow Dal.
Toor dal has high protein content of approximately 15 Gms in 1 Cup (cooked) along with good amount of fiber.
It is also advised to consume this high nutrient dal during dieting to cut down on fat and reduce weight naturally.
This recipe uses pressure cooker to boil Toor Dal. If you do not have one, you can use any open container or vessel for boiling and then continue with the flavoring (tadka).
This recipe has a video in Hindi and text in English.
We are sharing the southern style of flavoring (we call it tadka in North India). If you are looking for the Punjabi flavor, you just need to replace the tadka provided later in this recipe with the Punjabi Tadka.
Arhar dal is also known by the name of Toor Dal. If you are shopping outside India, you would probably see the packets marked with Toor dal instead of Arhar. Don't worry, they are same and you can buy it. Arhar Dal naming is more popular in north Indian states. Some people might also call it Yellow Dal.
Arhar Dal south India style
It is also advised to consume this high nutrient dal during dieting to cut down on fat and reduce weight naturally.
This recipe uses pressure cooker to boil Toor Dal. If you do not have one, you can use any open container or vessel for boiling and then continue with the flavoring (tadka).
This recipe has a video in Hindi and text in English.
Ingredients
- 1 Number Ginger 2 Inch, Chopped
- 1 Cup Tomato Puree Puree
- 3 Number Green Chili 3 Inch in length, finely chopped
- 1 Tsp Red Mustard Seeds
- 1/4 Tsp Asafoetida Hing
- 1 Tsp Chana Dal Bengal gram spilt and skinned
- 1 Tsp Urad Dal Urad Dhuli, black gram skinned
- 5 Number Curry Leaves
- 10 Number Dry Fenugreek Seeds
- 2 Number Dry Red Chili Stick
- 3 Tbsp Oil Olive oil or any other
- 2 Tsp Coriander Powder
- 1 Tsp Red Chili Powder
- 1 Tsp Mango Powder Amchoor/Amchur
- 1/2 Tsp Garam Masala Blend of Indian spices
- Please be ready with the following ingredients for starting the recipe process.
- First of all, wash the Dal under running water for about 2-3 times. This is just to make sure that dal grains are washed out of any environmental dirt.
- Add washed Dal in pressure cooker along with 3.5 cups of Water.
- Add Salt and Turmeric Powder. Mix it well with the spatula.
- Turn the stove on high flame. Close the lid of the cooker and wait for 1 whistle.
- After a whistle, turn the stove on low flame for about 10 minutes.
- Switch off the stove after 1 minutes and keep the cooker aside until it has steam in it.
- Until then, lets make a Tadka for Dal
- Please chop tomatoes, green chili and Ginger into small pieces now. Grind tomatoes to make a Tomato Puree. This is optional though. If you like Tomato pieces as it is in the Dal, you can avoid the grinding step.
- We have assumed that this step will take your preparation time of 5 minutes.
- Add Oil in a pan and heat it on high flame. It would take about 2-3 minutes.
- Once the Oil is hot, add Chana Dal and Urad Dal along with Fenugreek Seeds and Red Mustard Seeds.
- After frying them for about 30 seconds, add asafoetida powder and mix well.
- Now add Dry Red Chilies and Curry Leaves. Cook for 10 seconds.
- After 10 Seconds of cooking, add Tomato puree. Turn the stove to medium flame.
If you want, you can substitute the various spices in this recipe with single home made Sambhar Powder Masala.
- After cooking the tomatoes for about 1 minute on medium flame, now add Coriander Powder, Red Chili Powder and Mango Powder. Mix well.
- Now add Green chilies and Ginger. Mix again.
- Cook it until the tadka is separated from Oil. Keep stove on medium flame only. It would take about 3-4 minutes.When the Oil separates, you will see it floating on the pan circumference.
- Once done, turn off the stove.
- During the time we were making tadka, the cooker would have run out of its team. Open the cooker lid now.
- Add Tadka in dal along with Garam Masala.
- Give it a good mix and Arhar dal is ready to serve hot.
- Arhar dal should be refrigerated to have shelf life of 3-4 days. Re-heat using Microwave or stove.
- Toor dal has high vitamin, protein and Fibre content and is really a must have for balanced diet.
- Serve this nutrient rich dal hot with Roti (Phulka or Chapati) or steamed rice.
- Some people like to add a teaspoon of Desi ghee for garnishing especially in North India, to increase its taste value. This is not recommended if you are on diet control.
For boiling Arhar Dal
Ingredients for Tadka
Yield 4 cup
Nutrition Facts
Arhar Dal Fry Recipe | Toor Dal Recipe
Amount Per Serving
Calories 377
Calories from Fat 108
% Daily Value*
Total Fat 12g
18%
Saturated Fat 2g
10%
Trans Fat 0.004g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 0.4mg
0%
Sodium 1302mg
54%
Potassium 761mg
22%
Total Carbohydrates 56g
19%
Dietary Fiber 15g
60%
Sugars 10g
Protein 18g
36%
Vitamin A
24%
Vitamin C
108%
Calcium
9%
Iron
32%
* Percent Daily Values are based on a 2000 calorie diet.
