Authentic Arhar Dal Recipe: How to Cook Perfect Toor Dal

Arahar dal recipe with step-by-step photos: Arhar dal, also called toor dal or tuvar dal, is a beloved lentil dish commonly cooked in Indian households. Follow this simple, quick arhar dal recipe that uses minimal ingredients and delivers comforting, nutritious results.

What is Dal

The term “dal” refers both to split dried lentils or peas and to the thick, savory stew made from them. Dal is a staple across India and varies widely by region in spices and tempering techniques. A warm bowl of dal with rice is simple, nourishing, and deeply satisfying.

What is Arhar Dal

Arhar dal is made from split pigeon peas, also called toor dal or red gram. The skinned, split pulses are yellow, rich in protein, and packed with nutrients—an excellent addition to a healthy everyday diet.

About This Recipe

This is an easy, everyday arhar dal prepared with basic pantry ingredients and ready in about 20 minutes. The cooked dal is finished with a simple tadka (tempering) of oil, cumin seeds, garlic, and green chili. A tablespoon of ghee at the end enhances flavor, but it’s optional.

The recipe below uses a pressure cooker to save time, but you can also cook the dal on the stovetop or in an Instant Pot. Serve with steamed rice, a vegetable side, salad, papad and pickle for a complete Indian meal.

Step by Step Preparations

• Rinse the toor dal thoroughly and soak for at least 20 minutes if time allows; soaking shortens cooking time and makes the dal easier to digest.
• Drain and add the soaked dal to a pressure cooker with water, turmeric, salt and 2–3 drops of oil (this helps prevent excessive frothing). Pressure cook on medium heat for 5–6 whistles or until the dal is soft and mushy.

• Gently whisk or mash the cooked dal with a spoon to reach a smooth, slightly creamy consistency and set aside.
• Heat oil in a small pan. Add cumin seeds, then finely chopped garlic and chopped green chilies. Sauté until the garlic turns golden brown and fragrant.
• Pour the hot tempering immediately over the dal and stir to combine.
• Fold in chopped fresh coriander and ghee if using. Adjust salt and consistency with a little hot water if needed.
• Serve the dal hot.

Notes

• Soaking the lentils for at least 20 minutes speeds up cooking and improves digestibility. If short on time you can skip soaking, but expect a longer cook.
• Add 2–3 drops of oil while pressure cooking to reduce frothing and prevent the cooker from sputtering.

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Recipe