Toovar Ni Daal, or Parsi Toovar Dal, is a delightful dish commonly prepared in Parsi homes. This comforting, flavorful dal is made from toor dal (pigeon peas), which is simmered with an aromatic blend of spices, ginger, garlic, onions, and tomatoes, offering a distinct flavor profile that pairs wonderfully with your everyday meals. The simplicity of the ingredients combined with a delicate tempering of ghee and spices makes it a true Parsi culinary treasure. This hearty dal can be served with various accompaniments to make a wholesome meal.
Recipe Details
| Cuisine | Parsi Recipes |
|---|---|
| Course | Main Course |
| Diet | High Protein, Vegetarian |
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Serving Size | Serves 4-6 |
Ingredients
For the Dal
| Ingredient | Quantity |
|---|---|
| Salt | To taste |
| Toor Dal (Arhar Dal) | 1 cup |
| Turmeric Powder | 1/2 tsp |
| Onion (chopped) | 1 medium-sized |
| Tomato (chopped) | 1 medium-sized |
| Ghee | 1 tbsp |
For the Masala Paste
| Ingredient | Quantity |
|---|---|
| Coriander Leaves | 2 sprigs |
| Green Chilli | 1 |
| Ginger (1-inch piece) | 1 |
| Garlic Cloves | 6 |
| Cumin Seeds | 1 tsp |
| Coriander Seeds | 1 tbsp |
| Dried Red Chilli | 2 |
| Cinnamon Stick (1/2 inch) | 1 |
| Cloves | 2 |
| Whole Black Pepper | 4 |
| Khus Khus (Poppy Seeds) | 1 tsp |
For the Tempering
| Ingredient | Quantity |
|---|---|
| Ghee | 1 tsp |
| Cumin Seeds | 1/2 tsp |
Instructions
-
Prepare the Dal:
- Begin by washing the toor dal thoroughly. Soak the dal in about 2 cups of water for at least 10 minutes. This will help soften the dal and ensure it cooks faster.
-
Make the Masala Paste:
- In a mixer grinder, combine the coriander leaves, green chilli, ginger, garlic, dried red chillies, cumin seeds, coriander seeds, cinnamon, cloves, black pepper, and khus khus.
- Grind all these ingredients together into a smooth, aromatic paste.
-
Cook the Dal:
- Heat 1 tablespoon of ghee in a pressure cooker. Add the chopped onion and sauté until it turns golden brown.
- Add the chopped tomatoes and cook for about 5 minutes or until they soften and release their juices.
- Now, stir in the prepared masala paste and sauté for 10 minutes. The spices will bloom and infuse the mixture with a rich flavor.
- Add the soaked toor dal and 1 cup of water into the cooker, and stir to combine everything well.
- Close the pressure cooker and cook for 4-5 whistles, or until the dal is tender and cooked through. Once done, allow the pressure to release naturally before opening the lid.
-
Prepare the Tempering:
- In a small tempering pan, heat 1 teaspoon of ghee. Add the cumin seeds and let them sizzle for about 15 seconds. Turn off the heat as soon as the seeds crackle.
-
Combine and Serve:
- Pour the hot tempering over the cooked dal and stir well to combine the flavors.
- Serve the Toor Ni Daal hot, paired with traditional accompaniments such as Bhindi Masala, Kachumber Salad, and Phulkas for a truly satisfying Parsi meal.
Tips for Perfection:
-
Adjusting the Spice Level: The number of dried red chillies and green chillies can be modified to suit your preferred spice level. If you prefer a milder dal, you can reduce the quantity of chillies used.
-
Add a Tangy Twist: To add a hint of tanginess to your dal, you can stir in a little bit of tamarind paste or lemon juice just before serving.
-
Make it Richer:
