Monday, June 28, 2010

Cooked Toor Dal ~ Indian Basics for Cooking

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!


Toor Dal - 1 cup
Water - 3 cups
Turmeric a pinch
Asafetida a pinch
Oil few drops

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.

Do share what other such common dishes that you make?

Check out quick ideas Sandwich fillings for your kids!

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24 comments :

Mythreyi Dilip said...

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

Srivalli said...

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

Neha said...

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

Parita said...

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

Hamaree Rasoi said...

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

Deepa
Hamaree Rasoi

Nithya said...

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

Jaya Wagle said...

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.

Priya (Yallapantula) Mitharwal said...

Love toor dal.

lata raja said...

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

Jay said...

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

Rachana said...

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

Divya Vikram said...

My fav! Loved the MW dal recipe too :)

Jaya Wagle said...

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. :)

Sanjeeta kk said...

Time saving tip for lazy mom like me :D

Priya said...

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

Shriya said...

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

GEETHA ACHAL said...

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

Vidhya said...

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

AdukalaVishesham said...

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

Sukanya Ramkumar said...

Such a versatile tip...

The Housewife said...

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

cfayogi said...

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.

Srivalli said...

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

Sush said...

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

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