Toor Dal or Arhar Dal is a daily staple in many Indian homes. From Sambar to homestyle Dal, this versatile lentil is something indispensable in my pantry. In this post, I share how to cook Toor Dal in the Instant Pot.
What is Toor Dal?
Also known as Tuvar or Arhar Dal, this lentil variety is not the same as yellow lentils. Called as pigeon pea lentils, these small lentils pack a punch in terms of flavor and taste.
They are almost golden yellow in color and look very similar to Chana Dal.
Perhaps one of the most widely used varieties of lentils in South India, Toor dal is a building block for Sambar and some homestyle dal recipes.
Even though it is more a source of complex carbohydrates, Toor will become the star of your pantry (if it hasn’t yet) because of its texture, taste, and versatility.
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Dal Chawal
There is very little that can beat Dal Chawal when it comes to comfort food. My husband says that this is a meal that he can eat tirelessly. In its core, this is just cooked rice mixed with spiced and tempered lentils.
In India, there are perhaps as many Dal recipes as there are, people. Every house has its way of cooking lentils. In this post, I want to share how to cook pigeon pea lentils and every tip I can share to make it less intimidating to beginner cooks.
Why is my Dal undercooked?
Before I begin answering this question that plagues many people who cook lentils, let me tell you that “undercooked” is very subjective. Some folks prefer their lentils with a bite while some like them fully creamy and mushy.
Lentils cooked to perfection again is a subjective argument that I do not want to get into. Let’s just say, I want to troubleshoot toor dal that didn’t cook well, okay?
Here are some elements that leave any variety of lentils uncooked-
- Acidic ingredients like tomatoes, tamarind and lemon juice.
- The age of the lentils- older lentils take forever to cook.
- Hard water is a big problem for lentils.
- Adding salt to the lentils while they cook prevents them from turning mushy. You can use this factor to your advantage.
- Less water or liquids deter cooking lentils too.
What’s the fix?
- I recommend soaking the lentils for at least 30 minutes before cooking them. This will take care of hard water, acidic ingredients and salt. When we soak them prior to cooking, it not only helps in better digestion but also quick cooking.
- For best results, always start your Dal in hot water. When you use hot water, the Dal heats up quickly, retains flavor and cooks easily.
- Add enough water. Tuvar Dal requires more water when compared to red lentils or split yellow lentils.
Pressure Cooking Dal
Even though pressure cooking may seem a bit scary to many people, it is the easiest and quickest way to cook lentils and legumes.
Yes, a cup of red lentils cooks easily over the stovetop too. But, I find that pressure cooking allows me to cook large batches without any babysitting.
Earlier, I used to cook lentils in my stove-top pressure cooker. Ever since I switched to Instant Pot, I have been cooking my lentils and legumes in it for the most part. I also find that I can cook multiple dishes using the pot-in-pot method when I use the Instant Pot.
Nutrition in Toor Dal
Like all lentils, split pigeon peas are also rich in protein. The USDA mentions that it has nearly 22 grams protein (for every 100 grams cooked). This is also a rich source of magnesium and iron.
Recipe Notes
- This dal is batch cooking friendly and freezes easily.
- Since I wanted to keep it vegan, I used peanut oil. You can also use Ghee for an indulgent treat.
- The cooking time for Toor Dal differs based on how old the crop is. The older the lentils, the more time it needs to cook. Soaking the Dal is a sure fire way to make sure that the dal is cooked to perfection, regardless of the quality of the Dal.
- This is a very forgiving recipe. Since the Dal is cooked to a mush, there is no way of going wrong with the texture, making it perfect for pot in pot cooking. You can cook brown basmati, brown rice or regular medium grained rice along with this. Just follow the timings you need to cook the rice.
Leftovers & Freezing
Freezing Toor Dal is as simple as saying pizza. Whether you are batch cooking or freezing leftovers, the method is the same.
- Allow the dal to become completely cool.
- Divide into 1 cup portions and add to freezer safe bags or containers. Make sure there is at least 1/2 inch empty space between the container and the lid.
- Label with name and date.
- Place in the freezer and allow to freeze completely.
- To thaw, allow the dal to sit on the counter for 1-2 hours. Reheat in a saucepan and serve. Alternatively, you may also microwave to do a quick thaw.
- As with all frozen food, please do not refreeze thawed dal.
- Shelf life- this dal keeps well for upto 2 months in the freezer when handled right.
Method
Instant Pot Toor Dal
Place the Toor Dal in a colander. Wash well until water runs clear. Add the washed toor dal to a mixing bowl along with 2 cups warm water. Let it soak for 30 mins.
Place the inner pot into the Instant Pot. Press SAUTE mode and set it to NORMAL for 10 mins. Add oil and allow it to heat up for 1 min. When the display reads HOT, add mustard seeds, cumin seeds, and green chilis.
Drain the Toor dal in a colander and set aside to allow the water to drain completely.
Allow the mustard seeds to pop and cumin to crackle. At this point, add the chilis & garlic and wait for the garlic to brown along the edges.
Tip in the ground spices along with the salt.
Quickly tip in the soaked dal along with water. Mix well. Add coconut milk and stir to combine. Press CANCEL.
Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the Instant Pot and turn the VALVE to SEALING.
Press PRESSURE COOK, set the pressure to HIGH and the timer to 12 minutes. Allow the cooking cycle to complete. When done, wait for the pressure to release NATURALLY.
As soon as pressure releases, open the lid. Mash the cooked dal with a spatula. Add the remaining water to adjust the consistency.
Add chopped cilantro. Now, press SAUTE and allow to simmer for 2 to 3 mins.
Finish with lemon juice. Serve with rice and a vegetable curry by the side.
Pressure cooker Arhar Dal
Heat a 3 liter deep pressure cooker with oil. Add the mustard seeds and cumin seeds. When they crackle, add the green chilis and dry red chilis along with garlic.
Wait for the chilis to blister and the garlic to brown around the edges. Reduce the flame to the lowest. Add the ground spices along with salt. Cook for 30 secs and immediately add the soaked toor dal.
Add water along with coconut milk. Cook for 4 whistles and allow pressure to release naturally.
When the pressure releases, open the lid, mash the dal well. Adjust consistency at this point with more water if you prefer.
Add the chopped cilantro, stir to combine and simmer the dal for 2 mins on medium heat. Finish with lemon juice. Serve hot.
Easy Toor Dal
Equipment
- 1 6 quart Instant Pot
- 1 set measuring spoons and cups
Ingredients
For soaking Toor Dal
- 3/4 cup Toor Dal pigeon pea lentils
- 2 cups warm water
For Instant Pot Toor Dal
- 1 tbsp peanut oil or any neutral vegetable oil
- 1 tsp cumin seeds
- 4 green chilis
- 3 Kashmiri chilis
- 1 tbsp grated garlic
- 1 tsp ground coriander
- 1 tsp ground turmeric
- Salt to taste
- 2 cups water
- 1/2 cup low fat coconut milk please note that coconut cream cannot be used here.
- 2 tbsp chopped cilantro
- 1 tbsp lemon juice
Instructions
- Instant Pot Toor Dal
- Place the Toor Dal in a colander. Wash well until water runs clear. Add the washed toor dal to a mixing bowl along with 2 cups warm water. Let it soak for 30 mins.
- Place the inner pot into the Instant Pot. Press SAUTE mode and set it to NORMAL for 10 mins. Add oil and allow it to heat up for 1 min. When the display reads HOT, add cumin seeds, red and green chilis.
- Drain the Toor dal in a colander and set aside to allow the water to drain completely.
- Allow the cumin to crackle. At this point, add the garlic and wait for the garlic to begin to brown. Tip in the ground spices along with the salt.
- Quickly tip in the soaked dal along with water. Mix well. Add coconut milk and stir to combine. Press CANCEL.
- Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the Instant Pot and turn the VALVE to SEALING.
- Press PRESSURE COOK, set the pressure to HIGH and the timer to 12 minutes. Allow the cooking cycle to complete. When done, wait for the pressure to release NATURALLY.
- As soon as pressure releases, open the lid. Mash the cooked dal with a spatula. Add the remaining water to adjust the consistency. Add chopped cilantro. Now, press SAUTE and allow to simmer for 2 to 3 mins.
- Finish with lemon juice. Serve with rice and a vegetable curry by the side.
Notes
Since I wanted to keep it vegan, I used peanut oil. You can also use Ghee for an indulgent treat.
The cooking time for Toor Dal differs based on how old the crop is. The older the lentils, the more time it needs to cook. Soaking the Dal is a sure fire way to make sure that the dal is cooked to perfection, regardless of the quality of the Dal.
This is a very forgiving recipe. Since the Dal is cooked to a mush, there is no way of going wrong with the texture, making it perfect for pot in pot cooking. You can cook brown basmati, brown rice or regular medium grained rice along with this. Just follow the timings you need to cook the rice.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Resumes are perused for 20 seconds I heard. Maybe a great recipe, but I have no time for the long novel. Thank you. I will go somewhere else. No disrespect though.
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