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Dahiwali Toor Dal Recipe
How to Make Dahiwali Toor Dal
Dahiwali Toor Dal Recipe: This is a very tasty dal recipe which is perfect to make for lunch or dinner. Tomato and curd give a tangy twist to the dal. You can pair this dal with piping hot jeera rice.
- Total Cook Time 35 mins
- Prep Time 10 mins
- Cook Time 25 mins
- Recipe Servings4
- Medium
Ingredients of Dahiwali Toor Dal
- 1 Cup toor dal, soaked for 30 minutes
- 2 cups plain curd, whisked
- 1 medium-sized onion, finely chopped
- 2 medium-sized tomatoes,, finely chopped
- 2 green chillies, slit
- 1/2 tsp turmeric powder
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- A pinch of asafoetida (hing)
- 1 tbsp ghee (clarified butter)
- 2 tbsp coriander leaves , chopped
- Salt to taste
- Water, as needed
How to Make Dahiwali Toor Dal
HideShow Media1.
In a pressure cooker, add the soaked toor dal with 2 cups of water, turmeric powder, and a pinch of salt. Pressure cook for 3-4 whistles or until the dal becomes soft and creamy.
2.
In a separate bowl, whisk the curd until smooth and set it aside.
3.
Heat ghee in a pan or kadhai over medium heat. Add cumin seeds and mustard seeds. Let them splutter.
4.
Add the chopped onions and saute until they turn translucent.
5.
Add the chopped tomatoes and green chillies. Cook until the tomatoes become soft and mushy.
6.
Lower the heat and add the whisked curd to the pan, stirring continuously to prevent curdling.
7.
Now, gently add the cooked toor dal to the curd mixture, stirring well to combine.
8.
Adjust the consistency by adding water if necessary. Season with salt to taste.
9.
Allow the Dahiwali Toor Dal to simmer on low heat for 5-7 minutes.
10.
In a small pan, prepare the tempering by heating a teaspoon of ghee. Add asafoetida, cumin seeds, and mustard seeds. Once they splutter, pour the tempering over the simmering dal.
11.
Garnish with chopped cilantro and serve hot with steamed rice or Indian bread.
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