Toor daal Recipe/ Arhar daal Recipe (5 ways)

 Toor Daal or Pigeon Pea a brief:   Toor Daal is one of the most common foods of each Indian thali it is no exaggeration to assert that this is the recipe, is prepared in every home on d daily basis in the entire region of India as it is known as the queen of grain.

yellow split dry half-circled beans are also known as yellow beans, Rahar daal, Arhar daal, tuwar daal, pigeon bean, and several more names as it is being cooked in all d regions of India and other countries too so every place has their given name ...Congo pea in Africa, Gungo peas in Jamaica,  Pwa Kongo in Haiti region of the Caribbean and pigeon pea in England. Though its origination has been noted in India around 5400 years ago.

so here I am going to tell you about the preparation of rahar daal in five different ways -

Simple Rahar or Toor daal

For 2 adults  

Ingredient- Rahar daal :250gm 

Water:500ml 

Turmeric: 1 teaspoon 

salt: 1 spoon(as per of your taste)

cumin or jeera: half teaspoon

Desi ghee or butter: 1 tablespoon

Asafoetida: a pinch of

some coriander leaves

 How To Cook Simple Rahar Daal

To cook the arhar daal you should put a cooker on the burner you can use any pot or pan but I would suggest using a cooker to utilize your fuel intellectually and for fast cooking too.

1- soak  the aforesaid amount of pulse in a bowl for 1 an hour 
2- wash the pulse till the drained water becomes clear
3- pour the pulse into the cooker
4- add the suggested amount of water, turmeric, and salt and cover the lid of the cooker.
let it cook till a single whistle then off the flame and let the pressure release by the time.

Arhar daal is too mild and soft to cook as it doesn't need more than one whistle to cook properly if you have soaked it for an hour before cooking. if in case you don't have time for soaking then you should cook it till 2 whistles for perfect results.

Tadka:  Have a small pan and add 2 big spoons of desi ghee or butter as per your taste add jeera and asafoetida or heeng for enhancing the flavor of your daal.

Garnish:  chopped the fresh coriander leaves and garnish this soft, soupy, and sustaining recipe.

Rahar Daal Fry

Here I am going to share the second type of toor daal named daal fry. 

  The main difference occurs in tadka or tempering means cooking toor daal is common for the preparation of any flavor. so we will start by preparing tadka for rahar daal fry.

 noted ingredients for tadka is -onion  3 (average size)

tomato 3 (average size)   the same amount of tomato and onion is suggested to add so after cutting the both make sure these are in the same amount

Ginger: 3 inches  is enough (finally chopped)

garlic: 1 and a half spoons in mashed form

coriander 

How To Cook Daal Fry

1- Just have a pan on the stove and put a spoonful of oil of your choice ... 

for drooling sensation butter would be a drastic suggestion as I always use butter to make the daal more creamy. 

2- Add jeera .heeng and mustered seed let it brown  

3- Add onion and add some salt to cook onion faster 

4- Add tomato  and ginger garlic consequently after the onion gets light brown in color
stir the mixture in a mashy way and let all the vegies be mixed with each other and their flavor is transformed with each other to form a new texture. 
After getting cooked properly add the cooked plain toor daal into it and let it boil to become one entity.

5- Garnish it with coriander and curry leaves for a breeze flavor enjoy it with plane rice or fluffy roti.

Lahsuni Daal Tadka (Garlic Toor Daal)

Let us go for the third type of toor daal cooking ...yes it is so easy to prepare it

 
At the time of boiling plane daal with turmeric and salt add two small sizes of tomatoes and 2 spoons of semi crashed garlic.

 Allow it to boil together and temper it with  2 dried red chilies,heeng and jeera, and after tempering add 3 spoons of lemon juice and just garnish it with cilantro or coriander. It is a little spicy, soured, and infused with the flavor of garlic.

South Indian Sambhar

 sambhar is a staple food in the southern region of India. It can be easily found in any South Indian restaurant anywhere in India and all over the world as well.

it is prepared by toor daal... yes once again our quine of grain takes charge of pivotal!

 again  Toor  Daal...I mean first, cook the basic toor daal with turmeric and salt and we play the game of pro in tempering or tadka.

ok... let us talk about the ingredients of tempering 

 Mustered oil: 2 tablespoon

Cumin seed:2 teaspoon

 Mustered seed 1 teaspoon

2 or 3 dried chilies 

Asafoetida: a pinch of

 Sambhar powder: 1 big spoon

Tamarind pulp:4 big spoon

Vegetables: 2 onions some beans, pumpkin, and other veggies of your choice 

curry leaves and coriander for garnishing

1- Have a pan on the flame   and first of all saute all the veggies one by one and take them aside

 2-put some oil on the pan add jeera mustered seed asafoetida and onion and let it be pink not so brown.

3- add a pinch of salt as ur adding more stuff to the daal so as per taste, turmeric for health basis and color, and the most important ingredient sambhar masala that you may prepare at home or may buy from the market as it is easily available in the online and offline store.

4- add all the veggies and tempered stuff into the daal and allow it to simmer together for at least 15 minutes.

5-off the flame and garnish it with coriander and finely chopped curry leaves. 

now your super tasty and healthy sambhar is ready to serve.

you can serve it with idli, dosa, upma, plain rice, jeera rice, and your all-time favorite our fluffy soft roti.

Palak Toor Daal or Saag ki Daal

Palak daal is a stealthy healthy diet one can add to his thali it is full of aromas of lahsun or garlic, desi ghee, and asafoetida. the best time to add this recipe to your lunch menu is ...winter it seems fantastic in those days of fog and chilled weather

Ingredient: in 250 gms daal you need to pour half a kg of palak

so the First thing you need is 500 gm palak

250 gm daal toor

salt turmeric 

half a spoon  of garam masala

ginger: 1 tablespoon crushed

2 green chilies 

and that's enough, 

put all these ingredients in a cooker  with 500 ml water  and cover the lid until 2 whistles.. let it be released naturally

and now the Tempering, the most transformational process ...

have a pan put 1 tablespoon desi ghee and 1 tablespoon mustered together add jeera, 1 red chili, asafoetida, and fenugreek seed,sauf around 12 to 15 lobes of garlic make all the stuff golden brown and pour into the cooker of daal with that exiting sound, shhhhaaannnn! ha ha ha... 

1 important note... don't forget to mash the daal after releasing pressure and before tempering.

garnish it with your all-time favorite coriander.

Nutritional value of Toor daal

Because it is one of the staple food of Indian thali it is obvious to glorify it as the treasury of nutritional value.

Toor daal is a source of protein, carbohydrates, folic acid, and fiber. Along with vitamin b6, vitamin C, magnesium sodium, calcium, potassium, and many more health-beneficial elements entrusted in this daal or legume.