Chatpati Toor Daal

( Tangy Curry made with Pigeon Pea )

Toor Daal also known as Arhar ki daal or Tuvar Daal is a most common daal used in Indian Household. In many families it is cooked daily. Gujarati’s make it slightly sweeter, South Indian make it with Vegetables and spices and call it sambhar. In our family we are the first generation who ate toor daal. My grandparents were from Pakitsan and in northern states like Punjab and Himachal toor daal was not used. But since my grandfather came to India during independence, and settled in UP , we got introduced to the Daal & Chawal meals and liked it alot. My Mum used to make it only on Tuesday as that day dad used to fast. Over the years dad has also started eating toor daal.

Here I bring you a simple variation of Toor Daal, with a slight twist. Twist of raw mango. Raw mango adds a tang that is not very strong, and gives daal very nice flavour.

Print Recipe

Chatpati Toor Daal

Course

main course

Cuisine

indian

Prep Time

1 minutes

Cook Time

30 minutes

Passive Time

30 minutes

Servings

serving

Ingredients

• 1/2 cup Daal
• 1/3 mango Raw
• 1/2 teaspoon Haldi (Turmeric powder)
• 1/2 teaspoon Mirch Lal (Red chili powder)
• To Taste Salt
• For tempering
• 2 - 3 teaspoons Ghee / oil if Vegan
• pinch heeng of (Asafoetida)
• 1 teaspoon jeera ( Cumin )
• 1.5 teaspoons Dhaniya Powder ( Coriander )
• Coriander Leaves for garnishing

Course main course Cuisine indian Prep Time 1 minutes Cook Time 30 minutes Passive Time 30 minutes Servings serving Ingredients 1/2 cup Daal 1/3 mango Raw 1/2 teaspoon Haldi (Turmeric powder) 1/2 teaspoon Mirch Lal (Red chili powder) To Taste Salt For tempering 2 - 3 teaspoons Ghee / oil if Vegan pinch heeng of (Asafoetida) 1 teaspoon jeera ( Cumin ) 1.5 teaspoons Dhaniya Powder ( Coriander ) Coriander Leaves for garnishing

Instructions

1. 
2. Wash and Soak the daal in 2cups of water for 30 minutes in clean water
3. Peal the mango and cut 1/3 of mango in small pieces ( if it is big ), if it is small mango you can use 1 mango
4. After 30 minutes add Salt, Turmeric , red chilli powder and mango and cook in a pressure cooker
5. After the first whistle , lower the flame and wait till 2 or 3 more whistles
6. after 15 minutes, open the pressure cooker. Check on the consistency of daal. If you want it to be of thinner consistence add boiling water and boil the daal and transfer to the bowl that you want to serve in
7. Heat ghee, add a pinch of heeng powder. After 10 seconds add Jeera . Once Jeera is golden brown add coriander powder and red chilli powder
8. Pour the tempering on Daal and garnish with coriander leaves

   
9. Serve with Boiled Rice, Chapati or Paratha

   

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