Authentic Tuvar Dal Recipe- Ginger Garlic & Spice Infused

Last Updated on 2 months by Neha Deshmukh

Authentic Tuvar Dal Recipe: Ginger Garlic & Spice Infused

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a truly authentic Tuvar Dal. This isn’t just any dal; it’s a comforting, flavourful dish that reminds me of my grandmother’s cooking. The aroma of the spices simmering away just fills the kitchen with warmth. I hope it brings the same joy to your table!

Why You’ll Love This Recipe

This Tuvar Dal recipe is special because of the way we build the flavours. We start with a fragrant ginger-garlic paste and layer in spices that create a depth you won’t find in simpler versions. It’s a little bit of effort, but trust me, the result is so worth it. It’s perfect with a steaming bowl of rice or a warm roti, and it’s a guaranteed crowd-pleaser.

Ingredients

Here’s what you’ll need to make this delicious Tuvar Dal:

• 2 cup boiled pigeon peas (tuvar)
• 3 cup onion, sliced
• 2 cup tomato, chopped
• 3 tsp green chilies, finely chopped
• 1.5 inch ginger, roughly chopped
• 1 bulb garlic
• 1 pinch asafoetida (hing)
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 leaf bay leaf
• 2 piece dry red chili
• 0.5 tsp red chili powder
• 2 tsp coriander powder
• 1 tsp turmeric powder
• 0.5 tsp garam masala
• 1 tsp amchoor powder
• 2 tbsp coriander leaves, chopped
• 1 tsp dry fenugreek leaves
• 3 piece cloves
• 1 small star anise
• 1.5 inch cinnamon stick
• 4 tbsp ghee
• 0.5 cup water
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Tuvar Dal (Pigeon Peas) – Varieties & Nutritional Benefits: Tuvar dal, also known as arhar dal, is a staple in Indian households. You’ll find different varieties – some are pale yellow, others a richer orange. They’re all good! It’s packed with protein and fiber, making it a really nourishing meal.

The Significance of Ghee in Indian Cooking: Ghee isn’t just about flavour; it’s about tradition. It adds a beautiful richness and aroma to the dal. You can substitute with oil if you prefer, but ghee really elevates the taste.

Understanding Asafoetida (Hing) – Uses & Substitutes: Asafoetida, or hing, has a pungent smell in its raw form, but it transforms into a savoury delight when cooked. It aids digestion and adds a unique flavour. If you can’t find it, a tiny pinch of garlic powder can work in a pinch, but it won’t be quite the same.

Regional Variations in Spice Blends for Dal: Every family, every region has its own little twist on dal recipes. Don’t be afraid to experiment! Some people add a pinch of cumin powder, others prefer more chili.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make that flavour base. Grind the ginger, garlic, cloves, star anise, and cinnamon stick into a fine paste. A little water helps it along. Set this aside – it’s the heart of our dal.
2. Boil the tuvar dal (pigeon peas) in a pressure cooker until they’re beautifully tender. Usually 3-4 whistles does the trick. Drain the water and set the cooked dal aside.
3. Now, heat the ghee in a heavy-bottomed pan. Once it’s hot, add the asafoetida, mustard seeds, cumin seeds, dry red chilies, and bay leaf. Let them splutter and dance around – that’s how you know the flavours are releasing!
4. Add the sliced onions and green chilies. Fry them until they turn a lovely golden brown. This takes patience, but it’s worth it for that sweet, caramelized flavour.
5. Stir in the ginger-garlic paste and cook until the raw aroma disappears. You’ll know it’s ready when it smells fragrant and inviting.
6. Add the chopped tomatoes, cover the pan, and cook until they soften into a thick gravy.
7. Now for the spice magic! Mix in the coriander powder, red chili powder, amchoor powder, and garam masala. Cook for 2-3 minutes, stirring constantly, to blend all those beautiful flavours together.
8. Gently fold in the boiled pigeon peas. Add about ½ cup of water (or more, depending on how thick you like your dal) and let the curry simmer for 5 minutes.
9. Sprinkle in the dry fenugreek leaves and fresh coriander leaves. Simmer for another 2 minutes – this adds a lovely freshness.
10. Garnish with a sprinkle of chopped tomatoes and serve hot with rice or roti.

Expert Tips

A few little secrets to make your Tuvar Dal even better!

Achieving the Perfect Dal Consistency: Some like it thick, some like it thinner. Adjust the water to your preference. If it’s too thick, add a little more hot water.

Blooming Spices for Maximum Flavor: That initial step of frying the spices in ghee is crucial. It “blooms” the spices, releasing their full aroma and flavour.

Using a Pressure Cooker vs. Pot Cooking: A pressure cooker speeds things up, but you can absolutely cook the dal in a pot. It will just take longer – about 45-60 minutes until the dal is tender.

Variations

Want to switch things up? Here are a few ideas:

Vegan Tuvar Dal (Oil Substitution): Simply replace the ghee with a neutral-flavoured oil like sunflower or vegetable oil.

Gluten-Free Tuvar Dal: This recipe is naturally gluten-free! Just double-check your spices to ensure they haven’t been processed in a facility that also handles gluten.

Spice Level Adjustment (Mild to Spicy): Reduce or omit the red chili powder and green chilies for a milder flavour. Add a pinch of cayenne pepper for extra heat.

Maharashtrian Style Tuvar Dal (Amti) – Kokum Addition: My friend, Priya, swears by adding a small piece of kokum (dried mangosteen) to her dal for a lovely tangy flavour.

Gujarati Style Tuvar Dal – Sweet & Tangy: A touch of jaggery (gur) and a squeeze of lemon juice can give your dal a delightful sweet and tangy twist.

Serving Suggestions

Tuvar Dal is incredibly versatile! It’s fantastic with:

• Steaming hot basmati rice
• Warm rotis or parathas
• A side of raita (yogurt dip)
• A simple vegetable side dish like aloo gobi (potato and cauliflower)

Storage Instructions

Leftovers? Yes, please! Store the dal in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together. You can also freeze it for up to a month.

FAQs

Got questions? I’ve got answers!

What is the best way to soak Tuvar Dal before cooking? Soaking isn’t essential, but it can reduce cooking time. Soak the dal in water for at least 30 minutes before boiling.

Can I use a different type of lentil instead of Tuvar Dal? While Tuvar Dal has a unique flavour, you can substitute with masoor dal (red lentils) or moong dal (yellow split lentils) in a pinch. The flavour will be different, though.

How do I adjust the salt level in the dal? Add salt gradually, tasting as you go. It’s easier to add more than to take it away!

What is the purpose of adding amchoor powder to Tuvar Dal? Amchoor powder (dried mango powder) adds a lovely tangy flavour and helps balance the richness of the dal.

How can I prevent the dal from sticking to the bottom of the pot? Use a heavy-bottomed pan and stir frequently, especially during the initial stages of cooking.

Can I make this dal ahead of time? How long will it keep? Absolutely! You can make it a day or two in advance. It will keep well in the refrigerator for up to 3 days.

Enjoy! I truly hope you love this Tuvar Dal recipe as much as my family does. Let me know how it turns out in the comments below!