Hing Dal Recipe

Cooking Directions

• STEP 1.Rinse the split pigeon peas (toor dal) and soak them in water for 30 minutes.
• STEP 2.In a pressure cooker, add the soaked dal, water, turmeric powder, and salt. Cook for 4-5 whistles or until the dal is soft and mushy.
• STEP 3.In a separate pan, heat ghee or oil. Add cumin seeds, mustard seeds, asafoetida, and dried red chilies. Let them splutter.
• STEP 4.Add chopped onions and sauté until they turn golden brown.
• STEP 5.Add ginger-garlic paste and sauté for a minute.
• STEP 6.Add chopped tomatoes and cook until they become soft and mushy.
• STEP 7.Add cooked dal to the pan and mix well. Adjust the consistency by adding water if needed.
• STEP 8.Add salt, red chili powder, and garam masala. Mix well and let it simmer for 5-10 minutes.
• STEP 9.Garnish with chopped coriander leaves and serve hot with rice or roti.

Cooking Tips

• Soaking the dal helps in reducing the cooking time.
• You can adjust the spice level according to your preference.
• For a richer flavor, you can add a dollop of ghee while serving.

Storage and Serving

• Hing Dal can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dal before serving and adjust the consistency by adding water if needed.
• Serve Hing Dal with steamed rice, jeera rice, or roti for a complete meal.