Cooking with Toor Dal: A French Kitchen Guide

If you grew up with the smell of simmering dal, you know the magic of urid dal (often used in dals like dal makhani) or its cousins like toor dal, moong dal and masoor dal. Cooking these in a French kitchen may feel different, but with a few smart tweaks, you can get that comforting, creamy texture and authentic flavour — even far from home.

Toor Dal & Urid Dal — What Are They, Really?

Definitions & Differences

• Toor dal (also called arhar or pigeon peas) is yellow split pigeon peas. It has a mild nutty flavor and is very popular for making sambar, dal takka, and everyday dals.
  

• Urid dal (split or whole black/white urad dal) is creamier, richer, and often used in dishes needing body — dal makhani, vadas, dosa batter etc.
  
  

Nutrition Snapshot

• Toor dal is a great source of protein (≈ 20-22 g per 100 g), high in dietary fibre, good complex carbohydrates, and essential minerals. Aditya Birla Capital+2Tata AIG+2

• Urid dal also gives similar macros but tends to be richer, especially in creamy cooked form. (Exact numbers depend on whether whole or split, with skin or without.)
  
  

Cooking Tips in a French Kitchen

Soak First, Even if You Use a Pressure Cooker

Soaking toor or urid dal for 30-60 minutes before cooking makes a big difference: reduces cooking time, improves texture, reduces gas and improves digestibility. The Times of India+1

Water Ratios & Cooking Methods

• Use a pressure cooker if possible; for toor dal, roughly 3-4 whistles; for urid (especially whole), more time or more water.
  

• If stovetop: simmer gently after initial boil; stir occasionally; add more water if it starts sticking.
  
  

Tempering / Flavor Enhancers

• Fresh cumin seeds, a drizzle of ghee, sometimes curry leaves or mustard seeds — tempering changes everything.
  

• If you like, add ginger or green chili, but many recipes leave out heavy onion/garlic (for lighter meals or special diets) and still get rich flavour.
  
  

Comparing Toor, Urid, Masoor & Moong Dal

• Times depend on soak, heat, equipment.

Health Benefits & Things to Watch

What’s Great About These Dals

• High plant-based protein — helpful for vegetarians/vegans.

• Good fibre content — helps digestion and fullness.

• Rich in minerals (iron, folate, potassium etc.) which are essential in daily diet. 
  
  

Possible Downsides / How to Mitigate

• Older or very dry dal can take much longer to cook; always inspect & preferably get from good sources.
  

• Some may find urid dal heavier; using less oil, more soaking, shorter height cooking helps.
  

• Gas / bloating can occur; soak dal, discard soak water, cook well.

How to Use Toor & Urid Dal in French Meals

• Serve toor dal over steamed rice with a side of ratatouille or roasted veggies — fusion comfort food.
  

• Use urid dal to make creamy soups, even blended with French lentils for texture.
  

• Combine dal with crusty bread, or baguette ‒ tastes great when dal is thick and a bit spicy.
  

• For weekend French-Indian fusion: try making dal makhani with urid dal, serve with pommes de terre (potatoes) or roasted root veggies.
  

Final Thoughts

If there’s one pulse that deserves more love in French kitchens, it's toor dal (and urid dal if you want richness). With proper soaking, good tempering, and gentle cooking, these dals deliver comfort, protein, and flavour — without turning your kitchen into a battle with boiling pots. Get fresh toor & urid dal, cook with love, and let every meal bring a taste of home wherever you are.