Plain Tuvar Dal

plain tuvar dal

Plain Tuvar Dal – Most of you will be able to relate to me, if you have born and brought up in Northern part of India. Dal is an integral part of any main course in the North with the only difference being in the way the Dal is made. I don’t remember a single day from my childhood days, when there was no Dal for lunch and dinner.

Dal makes a nice combination with both rice and Rotis. Kids love it and since it is very nutritious, it is a recommended part of your kid’s diet plan.

While most people prefer using Arhar Dal (Pigeon Peas) for most of these Dal recipes, I prepare a variety of Dal using all the different kinds of Dals available.

It was after marriage that I realized that people in Kerala also have Dal as one of their main recipes. The only difference being that they use Moong Dal (Green Gram). Dal made out of this is one of the main recipes in the Onam Sadya.

Dal Tadka, Dal Makhani, Dal Amritsari, Dal Fry and the list goes on and on.

Today’s recipe is Plain Dal. People who prefer spicy Dal might not like this too much. Being born and brought up in Bihar, we have grown up eating Plain Dal with rice and hence the liking for it.

Let’s look at how Plain Dal is made.

Plain Tuvar Dal

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: 4


  • Split pigeon peas (Tuvar Dal) - 1 cup
  • Turmeric Powder - 1/2 tsp
  • Salt - as per the taste
  • Water - 4 cups (or as per required)
  • Ingredients for Tempering (tadka):
  • Whole Red Chilli - 2-3 (broken)
  • Cumin Seeds - 1 tsp
  • Mustard Oil - 1 tbsp


  1. Heat 1/2 tsp oil in a kadahai.
  2. Add dal and roast until golden brown.
  3. Once done let it cool down.
  4. After it gets cold wash roasted dal, wash 2-3 times changing water until the water appears clear.
  5. Now in a cooker add roasted washed dal, turmeric, salt and water and cook on a midium heat.
  6. Turn off the stove and wait until steam goes down.
  7. Once done, open the lid and mix well so that there are no lumps.
  8. If the dal is thick then heat water and add to the cooked dal as per the required consistency. (it should not be too thick or too watery)
  9. In a small pan heat 1 tbsp mustard oil.
  10. Add cumin seeds, and broken whole red chilies.
  11. Once the seeds starts crackling add this tempering to the dal.( It is advisable to keep dal covered for 5-7 minutes to get the nice aroma and flavor of cumin seeds).
  12. Serve hot with plain rice along with some side dish.
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