A simple toor dal recipe (daali varan), that uses only a handful of very basic seasonings, and is ready under 30 minutes.
Pair this along with rice, and a sabji on the side, like this easy potato stir fry or bhindi masala, and you have a quick and easy, yet wholesome weekday meal ready!
When I first started the blog, I mostly took to sharing the fancier recipes, and ignored the more basic ones. But over the years, I realized that documenting the simpler and healthier recipes were equally important, if not more, because they are the ones we need on a more regular basis.
And we all need a variety of quick and easy dal recipes that we can turn to during busy weekdays. So I’m sharing this one today which is one of the few on regular rotation at our place, along with this dalitoy (konkani style dal), goda varan (ghee dal) etc.
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How to Make this Toor Dal Recipe (Daali Varan)
- Take ½ cup of toor dal, and properly wash and rinse it, and strain away the excess water.
- Pressure cook it with 3 times the water. I usually use my Instant Pot to boil dal. For this toor dal recipe, for ½ cup toor dal, I use 1½ cup water, and pressure cook on high for 14 minutes, and then let all the pressure release naturally from the pot.
- Then in a pot, add the boiled dal, and ¼ cup water to thin out the dal a bit (adjust the amount of water based on the consistency of dal you prefer – see notes).
- Now to the dal, add about 1 teaspoon of salt, ¾ teaspoon of fresh coarsely ground black pepper (you can use pepper powder too, but with limited seasonings in this one, fresh coarsely ground pepper will give it a slightly better kick), and ¼ teaspoon turmeric powder, and mix it in.
- Cook on medium flame for 5-10 minutes, till there is a proper boil.
For making the tempering
- In a small tadka pan, lightly heat up 2-3 teaspoons of ghee.
- To it, add ¾ teaspoon of cumin seeds, and lightly roast it for 30-60 seconds, till it starts to flutter.
- Then add ¼ teaspoon hing, mix it in, and let it roast for about 30-60 seconds on low flame, to ensure it doesn’t burn, and then turn off the gas.
- Add this tempering to the dal, mix it in, and this simple and easy toor dal recipe is ready!
Notes
I usually add some water to the boiled dal to thin it out, but if you want a thicker dal, you can skip the water, or add more water for a thinner dal.
You might also need to add more water to boiled dal if you have either used less than 3 times the water to pressure cook the dal, or are using boiled dal that was refrigerated.
Whatever the case, use as much water as you need to achieve your preferred consistency of dal, and adjust the salt and seasonings accordingly.
Serving Suggestion
Pair this along with rice, and a sabji on the side, like this easy potato stir fry or bhindi masala, and you have a quick and easy, yet wholesome weekday meal ready!
More toor dal recipes to try..
⭐️ Dalitoy Recipe (Konkani Style Dal)
⭐️ Goda Varan Recipe (Ghee Dal)
⭐️ Dal Tadka Recipe (Dal Fry)
⭐️ Easy Sambar Recipe for Beginners
As always, I hope you found this recipe useful. If you did, please let me know your rating ⭐️ and feedback 📲 in the comments below, or simply rate the recipe right on the recipe card. I’d really appreciate it. ❤️
📖 RECIPE
Simple Toor Dal Recipe (Daali Varan)
Ingredients
- ½ cup toor dal (split yellow pigeon peas)
- 1 teaspoon salt
- ¾ teaspoon black pepper powder (coarsely ground)
- ¼ teaspoon turmeric powder (haldi)
- ¼ cup water or as required
For tempering
- 2-3 teaspoon ghee
- ¾ teaspoon cumin seeds (jeera)
- ¼ teaspoon asafoetida powder (hing)
Instructions
- Take ½ cup of toor dal, and properly wash and rinse it, and strain away the excess water.
- Pressure cook it with 3 times the water. I usually use my Instant Pot to boil dal. For this toor dal recipe, for ½ cup toor dal, I use 1½ cup water, and pressure cook on high for 14 minutes, and then let all the pressure release naturally from the pot.
- Then in a pot, add the boiled dal, and ¼ cup water to thin out the dal a bit.
- Now to the dal, add about 1 teaspoon of salt, ¾ teaspoon of coarsely ground black pepper, and ¼ teaspoon turmeric powder, and mix it in.
- Cook on medium flame for 5-10 minutes, till there is a proper boil.
For making the tempering
- In a small tadka pan, lightly heat up 2-3 teaspoons of ghee.
- To it, add ¾ teaspoon of cumin seeds, and lightly roast it for 30-60 seconds, till it starts to flutter.
- Then add ¼ teaspoon hing, mix it in, and let it roast for about 30-60 seconds on low flame, to ensure it doesn't burn, and then turn off the gas.
- Add this tempering to the dal, mix it in, and this simple and easy toor dal recipe is ready!
- Daali varan goes best with rice, and maybe some papad and pickle on the side.
Notes
Nutrition
Video Recipe
This recipe was first published in 2019, and has been republished with updated instructions, notes & tips, images, as well as video in Feb 2022.
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Rajlakshmi
Dal with ghee tadka is so yummm. I can already feel the flavor bursting in my mouth. Live this easy dal recipe. And you should definitely share Konkani recipes with us. I am all for simple and healthy cooking
LoveOfSpice
Thank you so much, Raj. Will definitely share more Konkani recipes.
Shilpa Gupte
This is a lot like the kind of varan I make at hime, except that I don’t add black pepper powder, and to the tadka, I add curry leaves and green chillies. Oh, and jaggery and kokum, too! We call it “ambat varan”. 🙂
LoveOfSpice
Oohh I know, and I love Ambat Varan.
Rachna
I love simple dals and this is a very simple recipe. We make tuar dal very often at home and make it similarly except my tadka is more elaborate.
LoveOfSpice
Oh yes, I agree. I too personally prefer the dal with the more elaborate tadka, which we call dal fry here. But this is the simpler variety from the Konkani cuisine. Helps out in a pinch.
Obsessivemom
This a staple dal at our place only we like it thicker – I think that’s a North Indian thing. In Maharashtra the Dals are of a thinner consistency.
LoveOfSpice
You mean chunkier? And not all the way smooth? Or just thicker in terms of consistency?
Because our family is divided on consistency preferences, but all of us prefer a smoother dal. On the other hand, 9/10 of my north indian friends love the soft dal chunks in their dal.
Jnanesh Shenoy
Excellent dish on every G S B dining menu alternate as one of many dishes made out of Dal. Easy to prepare & enjoy !!
LoveOfSpice
Thank you!