Tuar Dal

The reason I am blogging this very simple dal is because I came to know recently that not everyone cooks it this way. Its very common in Northern India where people (my nani's family, my dadi's family) cook it every single day. This goes well with rice and so its cooked mostly for lunch as people in North eat a little rice for lunch. Dinner usually has roti's and no rice, so there are other vegetables to go with it.


Preparation Time: 3-4 min
Waiting Time: 25-30 min
Cooking Time: 5 min
Serves: 3-4


1 cup Tuar dal
3 cups water
1/4 tsp turmeric
salt to taste
1/2 cup dhaniya leaves

For Tempering
1 tsp Ghee
1 tsp Jeera / Cumin seeds
1/2 tsp Red Chilli powder
a pinch heeng - optional as many don't like its flavor


  1. Pressure Cook dal with water, turmerc and salt for about 20 min on slow heat.
  2. Let it cool.
  3. Take ghee in a ladel and heat it. Add hing, jeera and red chilli powder. Once it crackles, pour it on top of the dal. Keep a close watch - the tempering burns very easily.
  4. Add chopped dhaniya to the dal and serve hot with rice. Rotis also go well with it if you have another vegetable dish on the side.

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