Toor dal

by Sunita on February 17, 2007

The various kinds of dal (lentils), come with their own unique flavour. This is all the more enhanced by our own special ways of preparing them . Some like to spice it up and make it all hot and fiery while some like it bland and soupy. Well, I try to make them in as different ways as possible- sometimes spicy and at other times bland.

Toor dal ( also known as yellow lentils, tuvar or arhar dal) is one of Dinesh’s favourite dals. This is how I prepare it.


1 cup toor dal
1/2 onion, finely chopped
2 pods of garlic, finely chopped
1/2 inch piece of ginger, finely chopped
1 bay leaf
1tsp cumin seeds
1 whole red chilli
2 pods of cardamom
1 inch cinammon stick
2 cloves
1/2 tsp turmeric powder
1/2 tsp cumin powder
2 tsp fresh and finely chopped coriander leaves
1 tblsp cooking oil
salt to taste


Wash the dal and boil in1 and 1/2 glasses of water with salt, a pinch of sugar and the garlic.

Add the turmeric and cumin powders.

In another pan, heat the oil. Add the cumin seeds, whole red chilli, bay leaf, cinamon, clove and cardamom. Whe the flavoiur emanates, add the onion and ginger and fry till the onions are translucent (take care not to burn).

Remove the pan from fire and add it to the dal.

Simmer the dal for a minute and add the coriander.

Serve hot with rice.

The spices blend together to give this dal a unique flavour

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