Toor Daal (Arhar): Oily vs Unpolished, Whistles and Daal Fry (Video)

Transcript

Toor Dal Basics

Ever wonder why that shiny toor dal in the packet feels oily? Let’s clear it up and show you how to wash, cook, and fry it the easy way.

Shiny Dal? No Spoilage

That glossy, slightly sticky toor dal you see isn’t spoiled. It’s lightly oiled on purpose, and a few warm washes remove the coating. Then a quick soak and three medium whistles in a pressure cooker give you perfectly cooked dal.

At a Glance

A quick cheat sheet: you may see it called arhar, toor, or tuvar. Soaking for half an hour speeds things up, but you can skip it. In a pressure cooker, three whistles do the job for soaked dal.

What Is Arhar Dal

Arhar, also known as toor or tuvar, is the split, skinned seed of the pigeon pea. It’s a daily staple across India, forming the base of sambar and plain dal meals. It appears paler and flatter than chana dal and cooks a bit softer.

Oily vs Unpolished Dal

In the shop you’ll find two versions. The oily, or “tel wali”, variety has a thin edible oil coating that keeps insects away and adds shine. The unpolished type is dry and matte. Both are fine to eat; the oily one usually lasts longer on the shelf.

Pressure Cooker Cooking

For soaked dal, three medium whistles in a pressure cooker are enough. Fill the pot no more than halfway to avoid overflow from foaming. After the whistles, turn off the heat and let the pressure drop naturally for ten to fifteen minutes.

Plain Toor Dal Fry

For a restaurant-style fry, cook the dal with a little less water so it stays thick, then mash it lightly. Heat ghee, crackle cumin and mustard seeds, add chopped onion until golden, and finish with garlic, ginger and green chilies.

Arhar vs Chana Dal

Yellow dals can look alike, but arhar turns creamy when cooked, while chana dal stays firmer and holds its shape. Their colors range from pale yellow for arhar to deeper golden for chana, and the shapes are distinct, flat halves versus rounded domes.

Fake Toor Dal

Some cheap dal mixes in khesari, a grass pea linked to lathyrism when eaten in large amounts over time. Others are dyed with non-food yellow pigments to look fresh. Spot the wedge-shaped, squarish grains of khesari to avoid the fake.

Did you know? The pigeon pea isn’t a small plant at all. It’s a shrub that can grow taller than a person and keep bearing pods for several years.

Gas Concerns

A few people notice a little gas after eating arhar dal. Skinned toor is milder than whole pulses, and soaking, washing off the oil, cooking until soft, and adding hing, cumin and ginger in the tempering can help reduce bloating.

Worth Checking First

If you have kidney disease, high uric acid, or gout, talk to your doctor or dietitian about how much dal is safe for you. Babies can have well-cooked, mashed toor from about six months with no salt. And never keep cooked dal out more than two hours.

Thanks for Watching

For the full details and more tips, read the post on thecareonline.com. Remember, this is cooking advice, not medical guidance.