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    Home » Cooking Essentials » Cooked Toor Dal ~ Indian Basics for Cooking

    Cooked Toor Dal ~ Indian Basics for Cooking

    Published: Jun 28, 2010 · Modified: Sep 23, 2020 by Srivalli · 24 Comments

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    Ok this is exactly not a mandatory item on the list for Basic ones in Indian Cooking. But I would rather think so. Though cooking toor dal in pressure cooker takes about 10 minutes, having cooked dal on hand is much more convenient. Especially when you are hard pressed to dish up something quick for yourself or for making rasam, this comes so handy.

    Toor dal is like an everyday affair at home. Dal or Sambar is always on the menu and Rasam is mandatory. Indian Basics for Cooking is a series where I have tried showcase those basic ingredients or dishes that are very essential for whipping out a quick dish. And having cooked dal at hand surely falls in that category!

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    4 from 1 vote

    Cooked Toor Dal

    Course Lunch Box, Main Dish - Gravies
    Cuisine South Indian
    By Cook Method Pressure Cooker
    Dish Type Basics for Cooking, South Indian Dals
    Cook Time 15 minutes
    Total Time 15 minutes
    Servings 2 cups
    Author Srivalli

    Ingredients

    • 1 cup Toor Dal
    • 3 cups Water
    • A pinch Turmeric powder
    • A pinch Asafoetida
    • Cooking Oil few drops

    Instructions

    • Wash the dal well and add 3 cups of water. Add turmeric, hing and oil to the dal.
    • Pressure cook for 4 -5 whistles or till the lentil is cooked well. Drain the water to use in Rasam or Sambar.
    • Store the thick dal in an air tight container for a week.
    • Remove what is needed and quickly put it back. There is no need to freeze it if you want to use within a week.
    Tried this recipe?Mention @cooking4all or tag #cooking4all!

    Do share what other such common dishes that you make?

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    Reader Interactions

    Comments

    1. Neha says

      June 28, 2010 at 4:00 pm

      I have an idea..we can make stuffed parathas out of the dried cooked toor dal! it is called "dal bhari poori" in North India and is very tasty

      Reply
    2. Hamaree Rasoi says

      June 28, 2010 at 4:14 pm

      Very nice looking Toor Daal. Loved the color. Must have tasted great.

      Deepa
      Hamaree Rasoi

      Reply
    3. Jaya Wagle says

      June 28, 2010 at 4:55 pm

      I used to cook toor dal for a week and keep it in the fridge. I posted the one stop dal of "do the tadka with tomatoes and sambhar powder, sometimes methi or palak added on, and just pressure cook". Of course, then I have a cooker to wash everyday.

      My basic is ginger, garlic, green chili and cilantro paste in the fridge.

      Reply
    4. Priya (Yallapantula) Mitharwal says

      June 28, 2010 at 5:14 pm

      Love toor dal.

      Reply
    5. Jay says

      June 28, 2010 at 7:07 pm

      very useful post Sri...
      Love to try this.

      Reply
    6. Mythreyi Dilip says

      June 28, 2010 at 2:41 pm

      Thats a useful post dear, i never thought that the cooked dal will be good for a week without refregiration. Will try it dear:)

      Reply
    7. Rachana says

      June 28, 2010 at 8:40 pm

      I too make it exactly same way! A very helpful tip too!

      Reply
    8. Divya Vikram says

      June 28, 2010 at 8:40 pm

      My fav! Loved the MW dal recipe too 🙂

      Reply
    9. Srivalli says

      June 28, 2010 at 3:48 pm

      Mythreyi, I said you don't have freeze it but you sure got to refrigerate it.

      Reply
    10. Parita says

      June 28, 2010 at 4:04 pm

      I too make it in exactly same way but serve with a dollop of ghee...oh its mind blowing!

      Reply
    11. Jaya Wagle says

      June 28, 2010 at 9:56 pm

      Valli,

      Inspired by your basics technique I just announced an event on my blog. And yes, I attached a link giving your blog and this post the credit. 🙂

      Reply
    12. Nithya says

      June 28, 2010 at 4:34 pm

      Wow.. if it can stay for a week, then its surely gonna be a very useful tip 🙂

      Reply
    13. lata raja says

      June 28, 2010 at 5:27 pm

      I was timing the cooking of thuvar dhal this morning in the microwave:) It is a coincidence you've posted one basics!

      Reply
    14. Sanjeeta kk says

      June 29, 2010 at 7:55 am

      Time saving tip for lazy mom like me 😀

      Reply
    15. Priya says

      June 29, 2010 at 8:59 am

      I do this often and freeze them, sambar will get ready within in few seconds coz of this cooked toor dal..

      Reply
    16. GEETHA ACHAL says

      June 29, 2010 at 6:19 pm

      Kids love to eat it...I too Like it...

      Reply
    17. Vidhya says

      June 29, 2010 at 7:14 pm

      Hi Srivalli,
      This is my frist time visit. You have a wonderful space.. Nice recipes...great tips on basic cooking..Glad to follow you.

      Reply
    18. Shriya says

      June 29, 2010 at 3:36 pm

      Wow, totally a new information for me. Nice post.

      Reply
    19. AdukalaVishesham says

      June 29, 2010 at 11:33 pm

      good post can be used in so many variations... one of the must in Indian cuisine

      Reply
    20. Sukanya Ramkumar says

      June 30, 2010 at 2:01 am

      Such a versatile tip...

      Reply
    21. The Housewife says

      June 30, 2010 at 6:46 am

      There's nothing better than simple dal with steaming hot chawal or rotis! This is a good starter dish!

      Reply
    22. cfayogi says

      July 14, 2010 at 2:55 am

      How do you make toor dal without using a pressure cooker? I just tried making it and after 2 hours of cooking it was still crunchy? is that bad dal? or are 2+ hours required for adequate cooking?
      Thx.

      Reply
    23. Srivalli says

      July 14, 2010 at 3:19 am

      cfayogiIts been ages since I actually cooked Toor dal in a regular way. I have seen my mother cooking it directly on stove top in a pan. But I remember it taking quite some time of cooking.

      But surely not 2 hrs. If a simple dal takes 2 hrs, then I am sure we can never make a meal on time...:)

      If you don't want to use Pressure cooker, try soaking the dal in hot water with lid covered for 30 mins, then cook in lots of water, say for 1 cup dal, use 3 -4 cups of water. let the water start rolling (boiling well) then simmer and cook with a lid covered for about 20 mins.

      This should get your dal cooked well.

      Pls do try this method and let me know. I am only guessing on the quality of dal you saying, But it should not take this much time also.

      Will try it myself and update this space.

      thanks

      Reply
    24. Sush says

      August 23, 2010 at 1:37 am

      even I do it at times.., but never tried for a week. I kept it once for 3 days!. That was the max.

      Reply

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