Toor Dal Recipe (Arhar Dal Tadka)

Yes, arhar dal is naturally gluten-free and can be a good option for individuals with gluten sensitivities or celiac disease. It is primarily made from split pigeon peas which are completely gluten-free. However, asafoetida powder which is a common ingredient in dal sometimes contains wheat starch to prevent clumping. So, carefully check your asafoetida if you need to avoid gluten for health reasons. 

Arhar dal is organic and often vegan, but sometimes it is prepared with ingredients like ghee, which is clarified butter. If you follow a strictly plant-based diet, check that arhar dal has been prepared with oil instead of ghee and has not been cooked with any animal-based ingredients such as yogurt. 

This preparation stores so well, and is great for meal prep! It does thicken a bunch after it cools, but all you have to do when you reheat it is mix in a little extra water to bring it to your desired consistency.

Whenever I know someone who has just given birth, I like to stock their freezer with portioned containers of this and also my masoor Dahl recipe. Someone did something like that for my family when we had our first daughter, and it made such a big difference to us. I never forgot it. Anyway, here is how to deal with storing and reheating arhar dal:

Let the dal cool to room temperature before storing it. Transfer it to an airtight container and store it in the refrigerator for up to 4 days. You can also freeze arhar dal for up to 2-3 months.

Tadka: It's best to store the tadka (tempering) separately from the dal to maintain its texture and flavor. You can spoon the tadka on top of the reheated dal later. Although the tadka stores for 4 days under refrigeration, it is not great when frozen.  I mean, it’s edible, but personally, I just don't love the way cooked onions and garlic are after they have been frozen, so do it at your own risk!

❄️Freezing:
If you are planning to freeze the boiled dal, let it cool to room temperature and then transfer it to an airtight container or a freezer-safe ziplock bag. Label the container with the date and freeze for up to 2-3 months.

🔥Reheating on the stovetop:
To reheat the indian toor dal, transfer it to a saucepan and add a little bit of water to thin it out if needed. Heat the dal over medium heat, stirring occasionally, until it is heated through. Spoon the reserved tadka on top of the hot dal before serving.

☢️Reheating in microwave:
To reheat the gujarati-style dal in the microwave, transfer it to a microwave-safe container and add a little bit of water if needed. Cover the container with a microwave-safe lid or plastic wrap and heat on high for 1-2 minutes, or until heated through. Stir the dal and spoon the reserved tadka on top before serving.