Arhar Dal and Toor Dal Difference

What is Arhar Dal

Arhar Dal, also known as Toor Dal or Tuvar Dal, is a type of split lentil which is widely used in Indian cuisine. It is a great source of protein and has a rich, nutty flavor. It is used to make a variety of dishes like dal fry, dal tadka, and dal makhani. It is also a popular ingredient in many Indian curries. Arhar Dal is an important part of the traditional Indian diet and is a staple in many Indian households.

Arhar Dal is made from the husk and the seed of the pigeon pea plant. The husk is removed during processing and the seed is split into two halves. The split lentil is then washed, soaked, and cooked. Arhar Dal can be used in many different dishes and is quite versatile. It is often cooked with vegetables, spices, and herbs to add flavor and texture to dishes. It is also commonly used in soups, stews, curries, and dals.

What is Toor Dal

Toor Dal, also known as Arhar Dal, is a type of split lentil which is widely used in Indian cuisine. It is a great source of protein and has a rich, nutty flavor. Toor Dal is the most popular type of dal in India and is used to make a variety of dishes like dal fry, dal tadka, and dal makhani. It is also a popular ingredient in many Indian curries. Toor Dal is an important part of the traditional Indian diet and is a staple in many Indian households.

Toor Dal is made from the husk and the seed of the pigeon pea plant. The husk is removed during processing and the seed is split into two halves. The split lentil is then washed, soaked, and cooked. Toor Dal can be used in many different dishes and is quite versatile. It is often cooked with vegetables, spices, and herbs to add flavor and texture to dishes. It is also commonly used in soups, stews, curries, and dals.

Arhar Dal vs Toor Dal

Arhar Dal and Toor Dal are both types of split lentils which are widely used in Indian cuisine. While they are both made from the same type of lentil, there are some differences in their preparation and flavor. Arhar Dal is made from the husk and the seed of the pigeon pea plant and is usually split into two halves. Toor Dal is also made from the husk and the seed of the pigeon pea plant, but is usually split into four halves. Arhar Dal has a more nutty flavor, while Toor Dal has a more earthy flavor.

Arhar Dal is usually cooked with vegetables, spices, and herbs to add flavor and texture to dishes. Toor Dal is usually boiled and then cooked with vegetables and spices. Both Arhar Dal and Toor Dal are great sources of protein and can be used in a variety of dishes. However, they can be used in different dishes depending on the flavor and texture that you want to achieve.

Arhar Dal Nutrition

Arhar Dal is a great source of protein and other essential nutrients. It is a good source of fiber, vitamins and minerals. One cup of cooked Arhar Dal contains approximately:

Calories: 206
Protein: 13.7 g
Fat: 1.5 g
Carbohydrates: 34.4 g
Fiber: 15.4 g
Vitamin A: 0.2 %
Vitamin C: 0.3 %
Iron: 17.3 %
Potassium: 6.3 %
Calcium: 3.2 %
Magnesium: 10.4 %
Zinc: 6.5 %

Toor Dal Nutrition

Toor Dal is a great source of protein and other essential nutrients. It is a good source of fiber, vitamins and minerals. One cup of cooked Toor Dal contains approximately:

Calories: 206
Protein: 13.7 g
Fat: 1.5 g
Carbohydrates: 34.4 g
Fiber: 15.4 g
Vitamin A: 0.2 %
Vitamin C: 0.3 %
Iron: 17.3 %
Potassium: 6.3 %
Calcium: 3.2 %
Magnesium: 10.4 %
Zinc: 6.5 %

How to Cook Arhar Dal

Arhar Dal is a great source of protein and is quite easy to cook. Here is a simple recipe for Arhar Dal that you can try at home:

Ingredients

1 cup Arhar Dal
2 cups water
Salt to taste
1 tablespoon ghee or oil
2 cloves garlic, minced
1 teaspoon ginger, minced
1 teaspoon cumin seeds
1 teaspoon coriander powder
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 tomato, chopped
1 teaspoon garam masala
2 tablespoons cilantro, chopped

Instructions

Wash the Arhar Dal in a colander and drain.
In a large pot, add the Arhar Dal, water, salt, and ghee or oil and bring to a boil.
Reduce the heat and simmer for 15-20 minutes or until the dal is tender.
In a small pan, heat the ghee or oil and add the garlic, ginger, cumin seeds, coriander powder, turmeric powder, and red chili powder.
Sauté for a few minutes until the spices are fragrant and the garlic is lightly browned.
Add the tomato and garam masala and stir to combine.
Add the sautéed spices to the dal and stir to combine.
Simmer the dal for 10 minutes or until the dal is thick and creamy.
Garnish with cilantro and serve hot.