“Toor Dal Recipe – A recipe of toor dal, tomatoes and green chilies”
When I finally made this recipe last Sunday, and as I started to write about it, I could hear a few voices in me, that said:
“Toor Dal recipe? C’mon! What challenge is there in making a dal fry? How many times will you write about it? ”
“All you have to do is cook the dal, add some tomatoes and some chilies and then it’s done right? What is so much in this dish?”
And, I couldn't agree more with it. Toor Dal fry is so simple that anyone can make this dish. It is so obvious, that I really don’t have to write about it.
But, here is my question. Do you know the secret to make it in its home made authentic taste?
For instance, I make dal fry every sunday, yet sometimes I had to try the dish 10 times to get its proper taste. In-fact, I have made a proper dal fry without onion or tomatoes before, but still I falter.
Why does that happen?
The reason is, I usually try and make it too complex by adding unnecessary ingredients in it. Dal fry tastes best, when you add very little masala’s, cook the toor dal very well and mash it properly. It Is too simple a recipe to make it complex.
In this post, I will show you how to make a very simple dal fry using tomatoes. You will know, how dal fry would look like when it is properly done.
So, How is this toor dal recipe different?
• To make dal fry, we would be strictly use toor dal or arhar da or sambar dal. I have tried making dal using other dal’s like moong dal or like this masoor dal recipe I have here. But, none of them stands a chance when it comes to the taste of toor dal’s.
• Another main component you would need for this recipe would be Asafetida/ Hing. This should be added while tempering our ingredients because it gives such a wonderful fragrance.
• One more additional component you would need would be fenugreek leaves. Adding this to your dal in the end, gives a nice flavor to your dish.
With that said, I will move on to the ingredients list.
This list serves about 3-4 people
For Dal Fry
• Toor Dal – ¾ cup (1cup=250ml)
• Tomatoes – 3
• Green Chilly – 4
• Oil – 4-5 tbsp
• Cumin Seeds – 1 tbsp
• Garam masala – ½ tbsp
• Coriander Powder – ½ tbsp
• Turmeric Powder – ½ tbsp
• Salt – 1tbsp
• Kasturi Methi Leaves – ¼ tbsp
1. Wash ¾ cup of dal in a vessel and clean any impurities in it. Now, add 2 cups of water and 1 tbsp of salt into it. Keep the vessel in a cooker and pressure cook it for 7-8 cooker whistles.
2. In the meantime, chop tomatoes and green chilies and keep them aside.
3. In a pan/kadai, heat oil. I have used about 4-5 tbsp of oil. As the oil starts getting hot, add in the 1 tbsp of cumin seeds and after a few minutes add the chopped chilies.
"Add ¼ tbsp of asafetida into this mix to get a very good smell and flavor."
4. Once the chilies are fried well, add in the chopped tomatoes. Add ½ tbsp of turmeric powder into the mix and ¼ tbsp of salt. Mix it well and close the lid of the pan for 10 min. Keep a medium flame as you do.
" Also give a regular stir every 2-3 min, to prevent the tomatoes from sticking to the pan."
5. Once the tomatoes are well cooked, add in ½ tbsp garam masala, ½ tbsp coriander powder and ¼ tbsp turmeric powder. Mix the ingredients well and keep a low flame.
6. Take out the cooked dal from the cooker. Mash the dal using a spatula or a masher. Mash it into a thick paste.
7. Pour the entire contents into the tomato mix and stir it well. The dal must not be too thick or too watery. So add water as per the consistency required.
8. Let the mix boil for another 5 min over medium flame. Add 1/4 tbsp of fenugreek leaves and give the dal an occasional stir to ensure the masalas get properly mixed in the dal.
9. Garnish the dal with some coriander leaves and switch off the flame. Your toor dal recipe is ready to be served.
"When the dal is properly done, you would be able to see a layer of water over the dal. That is when you know that your dal is properly cooked."