Aarsi’s Ultimate Toor Dal/ Split Pigeon Pea Lentils:

READY IN: 41hrs
YIELD: 6 Cups




  • Wash the lentils at least 4-5 times until the water is somewhat clear.
  • Soak the lentils in fresh water for 40 minutes.
  • Heat ghee in a pressure cooker.
  • Add cumin seeds, asafetida, turmeric powder, mustard seeds and the curry leaves.
  • When the above starts splattering, add the tomatoes, along with the garam masala, coriander powder and red chili powder. Stir to combine.
  • Place a lid and let this cook for 6-8 minutes until the tomatoes become tender and the ghee starts separating from them. Stir regularly.
  • Add the drained lentils along with the water and salt to the tomato mixture. Stir to combine.
  • Place the pressure cooker lid with the whistle on and let the lentils cook on medium heat until they become tender but retain their round shape. I like to give it, at least 5 whistles.
  • Switch off the gas and place the pressure cooker aside to cool.
  • Remove the lid and add the lemon juice and fresh cilantro leaves. Stir gently to combine.
  • Serve hot with rice and enjoy with your loved ones!