Toor Dal Recipe – Authentic Indian Lentil & Vegetable Curry

Last Updated on 4 months by Neha Deshmukh

Toor Dal Recipe – Authentic Indian Lentil & Vegetable Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavorful Toor Dal. This isn’t just any dal; it’s a vibrant mix of lentils and veggies, tempered with aromatic spices. It’s the kind of dish my grandmother used to make, and it always feels like a warm hug in a bowl. I first learned to make this when I was trying to recreate her cooking, and honestly, it took a few tries to get it just right! But trust me, it’s worth the effort.

Why You’ll Love This Recipe

This Toor Dal is more than just a meal; it’s an experience. It’s packed with protein, incredibly satisfying, and bursting with authentic Indian flavors. It’s perfect for a weeknight dinner, a festive occasion, or simply when you’re craving something wholesome and delicious. Plus, it’s surprisingly easy to make once you get the hang of it!

Ingredients

Here’s what you’ll need to create this delightful Toor Dal:

• 1 cup toor dal (pigeon pea lentils)
• 2 cups mixed vegetables (pumpkin, raw banana, eggplant, etc.)
• 1 tsp panch phoran (mustard, cumin, fenugreek, aniseed, kalonji)
• 1 tbsp grated coconut
• 1 tsp roasted cumin powder
• 1 tsp dry red chili powder
• 2 dry red chilies
• 1/2 tsp turmeric powder
• 2 tbsp ghee or oil
• Salt to taste

Ingredient Notes

Let’s talk about some of the key ingredients and how to get the best results:

Toor Dal (Pigeon Pea Lentils) – Nutritional Benefits & Varieties

Toor dal is a powerhouse of protein and fiber. It’s also a good source of iron and folate. You can find it in most Indian grocery stores. There are different varieties, but the yellow split toor dal is the most common for this recipe. 1 cup of toor dal is approximately 200g.

Panch Phoran – The Quintessential Bengali Spice Blend

Panch Phoran, meaning “five spices,” is a unique Bengali spice blend. It adds a wonderful aroma and depth of flavor. If you can’t find it pre-made, you can create your own by combining equal parts mustard seeds, cumin seeds, fenugreek seeds, anise seeds, and nigella seeds (kalonji).

Mixed Vegetables – Regional Variations & Seasonal Choices

Traditionally, this dal includes seasonal vegetables. I love using pumpkin, raw banana, and eggplant, but you can experiment with others like drumsticks, carrots, or even spinach. About 300-400g of mixed vegetables works well.

Ghee vs. Oil – Flavor & Health Considerations

Ghee (clarified butter) adds a rich, nutty flavor that’s hard to beat. However, you can absolutely use oil (vegetable, canola, or sunflower) if you prefer. Ghee is considered to have Ayurvedic benefits, but oil is a perfectly acceptable substitute.

Dry Red Chilies – Heat Levels & Substitutions

The number of dry red chilies you use will determine the spice level. Start with two and adjust to your preference. If you don’t have dry red chilies, you can use a pinch of cayenne pepper, but it won’t have the same smoky flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the toor dal a good rinse under cold water. Then, add it to a pressure cooker with 3 cups of water (about 720ml) and a pinch of salt. Pressure cook for 4-5 whistles, or until the dal is soft and mushy.
2. While the dal is cooking, chop your vegetables into bite-sized pieces. I like to keep them relatively small so they cook evenly.
3. Now, let’s make the tempering! Heat the ghee or oil in a pan over medium heat. Once hot, add the panch phoran and dry red chilies. Let them splutter – this is where the magic happens!
4. Add the chopped vegetables to the pan and sauté for 2-3 minutes, until they start to soften slightly.
5. Once the dal is cooked, gently mash it with a spoon. Add it to the pan with the vegetables. Add a little extra water if needed to achieve your desired consistency.
6. Stir in the roasted cumin powder, red chili powder, and salt. Simmer for about 10 minutes, allowing the flavors to meld together.
7. Finally, garnish with grated coconut and fresh coriander leaves.

Expert Tips

• Don’t skip the pressure cooking step! It’s the easiest way to get perfectly cooked dal.
• Adjust the amount of water to get the consistency you like. Some people prefer a thicker dal, while others like it more soupy.
• Taste as you go and adjust the seasoning accordingly.

Variations

Vegan Toor Dal

Simply substitute the ghee with a plant-based oil like coconut oil or avocado oil.

Gluten-Free Toor Dal

This recipe is naturally gluten-free! Just double-check that your spices are sourced from a gluten-free facility if you have a severe allergy.

Spice Level Adjustments (Mild, Medium, Spicy)

• Mild: Use only 1 dry red chili or omit it altogether. Reduce the red chili powder to 1/2 tsp.
• Medium: Use 2 dry red chilies and 1 tsp of red chili powder (as in the original recipe).
• Spicy: Add 3-4 dry red chilies and increase the red chili powder to 1.5 tsp.

Festival Adaptations (e.g., Makar Sankranti, Pongal)

During Makar Sankranti or Pongal, you can add a touch of jaggery (gur) to the dal for a slightly sweet and savory flavor.

Serving Suggestions

Serve this Toor Dal hot with steamed rice or roti. A side of papadums and a dollop of yogurt complete the meal perfectly. My family loves it with a simple cucumber raita!

Storage Instructions

Leftover Toor Dal can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 2 months.

FAQs

What is the best way to soak toor dal for faster cooking?

Soaking the toor dal for 30 minutes to an hour can help it cook faster and become more digestible.

Can I use a different type of lentil in this recipe?

While toor dal is traditional, you can experiment with masoor dal (red lentils) or moong dal (yellow split lentils), but the flavor and texture will be different.

How can I adjust the consistency of the dal?

Add more water for a thinner consistency, or simmer for longer to thicken it up.

What vegetables are traditionally used in this dish?

Pumpkin, raw banana, and eggplant are commonly used, but feel free to get creative with seasonal vegetables.

What is panch phoran, and where can I find it?

Panch phoran is a Bengali spice blend. You can find it in Indian grocery stores or online.

Can this dal be made ahead of time?

Yes! In fact, the flavors develop even more overnight.

How do I prevent the dal from sticking to the bottom of the pot?

Use a heavy-bottomed pot and stir frequently, especially during the simmering stage.