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Toor dal (Arhar)

lentilindianspicy
Servings 4
Servings4
Prep10m
Cook30m
Total40m
RoleMeal

Source: Piping Pot Curry

Vegan: use oil instead of ghee

Jump to Instructions ↓

Split pigeon peas (toor dal) pressure cooked with whole spices, onion, tomato, and a full spice blend, then finished with a hot tadka poured over the top. Toor dal has a slightly earthy, nutty flavor that moong doesn't — it needs the whole spices (bay leaf, cinnamon, cloves) in the base and the ghee tadka with garlic at the end to really open up. It thickens considerably as it cools, so pull it off the heat slightly thinner than you want it at the table.

Ingredients

  • 1 cup toor dal (split pigeon peas)
  • water 3 cups or as needed
  • 2 tablespoons ghee or oil
  • 1 bay leaf (tej patta)
  • 1 inch cinnamon stick (dalchini)
  • 4 cloves (laung)
  • 1 tablespoon garlic, finely chopped or grated
  • 1 tablespoon ginger, finely chopped or grated
  • 1 medium-sized onion, chopped
  • 1 medium-sized tomato, chopped
  • 1/4 green chili, slit
  • 1 tablespoon cilantro (coriander) leaves (for garnish)
  • 1/2 lemon (for serving)

Spices

  • 1 teaspoon kashmiri or regular red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • salt as per taste

Tadka

  • 2 tablespoons ghee or oil
  • 1 pinch of asafetida
  • 1 teaspoon cumin (jeera)
  • 1 tablespoon garlic, finely chopped or grated
  • 1/4 green chili, slit
  • 1 tablespoon cilantro (coriander) leaves
  • 1/2 teaspoon kashmiri or regular red chili powder

Instructions

  • Rinse Toor dal 3-4 times or until water runs clear and set it aside. No soaking needed.
  • Start the instant pot in sauté mode and heat ghee in it.
  • Once the ghee is hot, add bay leaf, cinnamon stick, and cloves to it.
  • Saute for a few seconds and add the onions and green chili.
  • Sauté for 2-3 minutes.
  • Add chopped tomatoes, chopped ginger, and chopped garlic to it.
  • Saute for 3-4 minutes or till mushy.
  • Now add rinsed dal and give it a mix.
  • Add the red chili powder, coriander powder, turmeric powder, and salt. Mix everything well.
  • Add 3 cups of water and mix well.
  • Cancel the SAUTE mode. Close the lid, and set the valve to sealing.
  • Change the instant pot setting to manual or pressure cook mode at high pressure for 8 minutes.
  • NPR (Natural pressure release). Once the pin drops, open the lid.
  • Press the cancel button and then press the saute button. Mix well and mash dal lightly using the back of a spoon.
  • Add 1 tablespoon of coriander leaves and garam masala powder.
  • Mix well and boil for 5 minutes. Toor Dal Fry is ready.

Process Tadka (Tempering)

  • Heat ghee in a tadka pan over medium heat.
  • Add asafetida, and cumin seeds and let them crackle.
  • Add chopped garlic cloves saute until garlic turns light brown.
  • Add dried red chilies, green chilies and cook for a few seconds.
  • Add coriander leaves, Kashmiri red chili powder and stir it.
  • Fry for few seconds and remove from heat.
  • Pour the prepared tadka and garnish with coriander leaves. Drizzle with some lemon juice. Serve toor dal hot with chapati and rice.

Note: This dal thickens as it cools, the recipe makes this dal semi-thin. You can easily change the consistency of Toor Dal by adding more or less water.

Note: If you want to make Toor Dal Fry then skip the tadka part.

Added Aug 27, 2026 · Updated Oct 26, 2026