How to cook toor dal for Gujarati dal and sambar

Start with the dish you want to make

Toor dal, also called arhar, is split pigeon pea. Its mild, nutty flavour and creamy cooked texture work well in Gujarati dal, dal dhokli and sambar. Our catalog includes Double Morli Oily and Polished choices on one product page, alongside plain, uncoated toor dal.

Choose the listing and pack that suit your kitchen. Check the selected product's label and Amazon listing for its specific details rather than assuming all versions have the same ingredients or finish.

Soak, then simmer until soft

Rinse the dal well. As a general stovetop starting point, soak for 30–60 minutes and use 3–4 cups of water for each cup of dry dal. Simmer for roughly 45–60 minutes, checking the texture and adding water as needed.

These are guidelines, not a fixed recipe or pressure-cooker timing. Grain age, soaking and your preferred consistency can change the time needed. The dal should soften enough to mash easily before you finish a smooth dal.

For a smooth Gujarati dal

Mash the softened dal, then adjust the water to your preferred consistency. Add tamarind, lemon or tomatoes after the grains soften. Finish with the seasoning and tempering from your own Gujarati dal recipe.

For sambar or dal dhokli

For sambar, cook the dal until soft before combining it with vegetables and tamarind, then finish with a fresh tempering. For dal dhokli, use the cooked dal as the base and follow your recipe for the dough pieces and their cooking time.

If the dal is thicker than you want, add water gradually. Checking the grain and tasting the finished dish are more useful than relying on the clock alone.