Papad wali Dal is garlicky and prepared with split pigeon peas, water, papad, and lots of spices. It's comfort food that's healthy too!
5 from 2 votes
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course Main Course
Cuisine Indian
Diet Vegan, Gluten-Free, Healthyish
Servings: 4servings
Author: Nisha
Ingredients
for Toor Dal / Split Pigeon Peas
1 ½cupstoor dal / split pigeon peas
4 ½cupswater you can add more later
½teaspoonturmeric powder
1teaspoonsalt
for the tadka / tempering
3tablespoonavocado oil you can use less oiltry 2 tbsp
½teaspoonturmeric powder
⅛teaspoonhing
2teaspooncumin seeds
1 ½teaspoonajwain / carom seeds
2teaspooncoriander powder
1teaspoongaram masala
4dry red chiliessplit in half
¼teaspoonred chili powder
1teaspoonamchoor / mango powder
8clovesgarlicchopped
for garnish
salt to tasteif need be
½teaspoonamchoor / mango powder
small handful fresh cilantro leaveschopped
3papadsbaked
Instructions
for the dal / lentils
Soak split piegon pea lentils in warm water for 15 minutes.
Combine the toor dal ingredients… lentils, water, turmeric powder, and 1 teaspoon salt in the Instant Pot.
Set the Instant Pot to High Pressure for 8 minutes. Natural Release for 10 minutes.
prepare the tadka / tempering.
Once the dal is done, you'll need all your spices for the tempering and chopped garlic.
Heat up a small pot on medium heat, once hot add oil. Let the oil heat up and then add all the spices and garlic. Temper for about 30-45 seconds max. Make sure the garlic doesn't' burn.
Pour the tadka over the dal. Mix well.
for garnish
Adjust salt. Add mango powder and fresh cilantro leaves.
Heat up papad over the stove, in the toaster oven, or in the microwave. You will need 3-4 papads.
Break the papad into large pieces. I added 3 papads to my dal.
Mix well. The heat will soften the papad immediately.
Serve with white rice, brown rice, or quinoa. Feel free to add yogurt and achaar as well.