Toor dal — arhar dal — is the most widely consumed dal in India. It is the base of South Indian sambhar, the everyday dal of Maharashtra and Karnataka, and the standard weekday dal across most of North India. Split yellow pigeon peas with a slightly earthy, nutty flavour that pairs equally with rice and roti.
The pressure cooker makes toor dal in 15-20 minutes. The thickness and flavour depend on whether you go North Indian (tomato-onion masala, red chilli, asafoetida tadka) or South Indian (tamarind, curry leaves, sambar masala). This guide covers both.
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Quick Answer — Toor Dal Pressure Cooker Soaking: 30 minutes soaking helps. Not mandatory but reduces cooking time by 1 whistle. Whistles: soaked 2-3 whistles, unsoaked 3-4 whistles. Medium heat after first whistle. Natural release: always for creamy dal. Forced release makes dal watery. Tadka: hot ghee with cumin + hing + garlic + dry red chilli — poured sizzling over the dal. |
North Indian Toor Dal — Ingredients (Serves 4)
• 1 cup toor dal (arhar dal), washed, soaked 30 minutes
• 2.5 cups water
• 1 medium tomato, chopped
• Half teaspoon turmeric
• Salt to taste
For the North Indian Tadka
• 2-3 tablespoons ghee
• 1 teaspoon cumin seeds
• Quarter teaspoon asafoetida (hing)
• 3-4 garlic cloves, thinly sliced
• 2-3 dry red chillies
• Half teaspoon red chilli powder
• 1 teaspoon lemon juice — add to the dal after tadka
Method — North Indian Style
1. Add washed soaked toor dal, water, tomato, turmeric, and salt to pressure cooker. Cook on high until first whistle. Reduce to medium. 2 more whistles. Switch off. Natural release 10-15 minutes.
2. Open and stir — dal should be soft and slightly broken down. Mash lightly with ladle for creamier texture. Add warm water if too thick.
3. Tadka: heat ghee until very hot (not smoking). Add cumin — let it sizzle. Add garlic — fry until golden. Add hing and dry red chillies. Switch off. Add red chilli powder off the heat. Pour immediately and sizzling over the dal. Add lemon juice. Serve hot with roti or rice.
South Indian Style Toor Dal (Mini Sambhar)
• Pressure cook toor dal as above with turmeric.
• After opening: add 1-2 tablespoons tamarind water (tamarind soaked and squeezed), sambar powder, tomato, drumstick or vegetables.
• Simmer open 10 minutes.
• Tadka: mustard seeds + curry leaves + dry red chilli + hing in sesame oil. Pour over sambhar. Serve with rice.
Best Pressure Cooker for Toor Dal
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► Best for Daily Toor Dal — 3L Non-Reactive SS, Safe Inner Lid Nigella Triply SS Inner Lid Pressure Cooker — 3L 304 SS | Inner Lid Safety | ISI Certified | Induction Compatible | 5-Year Warranty Price: Rs. As listed |
The Nigella 3L handles daily toor dal for 4 people comfortably. The 304 SS non-reactive surface is particularly important for toor dal which is cooked with tomatoes and tamarind — both acidic. Inner lid safety prevents opening under pressure. 5-year warranty.
Related Guides
→ Moong Dal Recipe in a Pressure Cooker
→ Dal Makhani in a Slow Cooker
→ How to Cook Dal in a Pressure Cooker — Perfect Every Time
Frequently Asked Questions
How many whistles for toor dal in pressure cooker?
Soaked toor dal: 2-3 whistles (1 high, 2 medium). Unsoaked: 3-4 whistles. Natural release 10-15 minutes. The natural release is what gives creaminess — forced release produces watery dal.
What is the difference between toor dal and moong dal?
Toor dal (arhar/pigeon peas): earthy, slightly firm texture, needs 3 whistles, the standard sambhar dal. Moong dal (split green gram): lighter, more digestible, cooks in 2 whistles, preferred for sick/baby food and khichdi. Toor dal has stronger flavour; moong dal is more neutral and gentle.
Conclusion
Toor dal in a pressure cooker: 3 whistles for soaked, 4 for unsoaked, natural release, and a generous hot ghee tadka with garlic and hing. The Nigella 3L SS inner lid handles daily toor dal safely with its non-reactive surface.
Shop Wonderchef Pressure Cookers
Nigella Inner 3L | Nigella Outer 5L — for toor dal, sambhar, and all daily pressure cooking.
