### TranslatedIngredients: 1 cup Arhar dal (Split Toor Dal),Salt - to taste,1/2 teaspoon Turmeric powder (Haldi),1 Onion - chopped,1 Tomato - chopped,1 tablespoon Ghee,2 sprig Coriander (Dhania) Leaves,1 Green Chilli,1 inch Ginger,6 cloves Garlic,2 Dry Red Chilli,1 teaspoon Cumin seeds (Jeera),1 tablespoon Coriander (Dhania) Seeds,1/2 inch Cinnamon Stick (Dalchini),2 Cloves (Laung),4 Whole Black Peppercorns,1 teaspoon Poppy seeds,1 teaspoon Ghee,1/2 teaspoon Cumin seeds (Jeera) ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: Parsi Recipes ### Course: Main Course ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making Tuvar Ni Dal Recipe, we will first wash and soak the toor dal in a bowl with 2 cups water. To make the masala In a mixer jar, combine the coriander leaves, green chilli, ginger, garlic, dry red chilies, cumin seeds, coriander seeds, cinnamon stick, cloves, black peppercorns, poppy seeds and grind to a fine paste. In a pressure cooker, heat ghee on medium heat, add the onion and cook until it turns into a light brown colour. Next add the tomatoes, cover and cook until mushy. This will take about 5 minutes. To this add the freshly ground masala and cook the masala for a good 10 minutes.Finally add the washed and drained toor dal along with a cup of water and close the pressure cooker. Pressure cook for 4 to 5 whistles and turn off the flame. Allow the pressure to release naturally. Open the cooker and transfer the Tuvar Ni Dal into serving bowl. To make the tadkaIn a tadka pan, heat ghee on low flame, add the cumin seeds and turn off the flame. Pour the tadka over the dal and serve hot. Serve piping hot Tuvar Ni Dal along with hot steamed rice or Rotlis along with a side dish of Amrood Ni Kari Recipe (Parsi Style Dry Guava Curry Recipe) for a weekday lunch. 
