How to Use Daal Arhar (Toor Dal) in Pakistani Cooking

What is Daal Arhar

Daal Arhar, also known as Toor Dal or Pigeon Peas, is a split legume commonly used in Pakistani households. It has a pale yellow color when split and cooks relatively quickly compared with whole pulses. This pulse is a staple in many dals and curries, offering a smooth, slightly creamy texture once simmered.

Common culinary uses

In Pakistani cooking, Daal Arhar features in dal preparations such as Dal Tadka and Dal Fry. It blends well with garlic, onions, tomatoes, cumin, and turmeric, and you can finish dishes with ghee for extra aroma. It is also used in soups, stews, and mixed with vegetables to create hearty dal bowls. Soaking for a short time before cooking can shorten the cooking time, though split arhar often cooks quickly enough on its own.

How to cook

Rinse the split dal until the water runs clear, then soak for 20–30 minutes if you wish. Add water in a 3:1 or 4:1 ratio (water:dal), bring to a boil, reduce heat, and simmer until soft. Skim foam as needed. For a traditional tempering, sauté cumin seeds, garlic, and onions in oil or ghee, then mix into the cooked dal with salt and spices to taste.

Storage and selection

Choose firm, clean pulses with no strong odor. Store in a cool, dry place in an airtight container. Daal Arhar keeps well for several weeks when kept dry; refrigeration is not necessary unless you live in a humid climate. Check for any signs of pests or moisture before use.

Buying tips

Look for evenly colored split peas with minimal broken pieces. Smaller packs can be convenient for testing recipes, while larger packs offer value. Consider how you plan to use it in dals and curries, and pay attention to the product weight to estimate yields for weekly meal planning.

Rs 290

Want to buy? Daal Arhar (Toor Dal / Pigeon Peas, Split) for quick delivery across Pakistan with Cash on Delivery.