Toovar Dal Recipe – Quick Chicken Masala Tadka with Spring Onions

Last Updated on 2 months by Neha Deshmukh

Toovar Dal Recipe – Quick Chicken Masala Tadka with Spring Onions

Hey everyone! If you’re anything like me, a comforting bowl of dal is a total lifesaver on busy weeknights. I’m so excited to share my go-to recipe for Toovar Dal, but with a little twist – a super flavorful Chicken Masala Tadka! Don’t worry, it’s completely vegetarian, the Chicken Masala just adds a wonderful depth of flavor. And the best part? It comes together surprisingly quickly.

Why You’ll Love This Recipe

This isn’t your grandma’s dal (though, with all due respect to grandmas and their incredible dal!). It’s a little bit special, a little bit different, and so delicious. The combination of Toovar and Masoor dal gives it a lovely texture, the tadka is packed with flavor, and the fresh spring onions add a beautiful brightness. Honestly, it’s a hug in a bowl. Plus, it’s easy enough for a weeknight, but impressive enough for guests.

Ingredients

Here’s what you’ll need to make this magic happen:

• ½ cup Toovar Dal (split pigeon peas)
• ½ cup Masoor Dal (red lentils)
• 2 tbsp Oil
• ½ tsp Mustard Seeds
• 1 inch Ginger, crushed
• 2-3 cloves Garlic, crushed
• 2 Onions, chopped
• 2 Tomatoes, chopped
• 2-3 Green Chillies, slit (adjust to your spice preference!)
• 1 tsp Chicken Masala powder (yes, really!)
• 1 tsp Garam Masala powder
• ½ tsp Turmeric powder
• ½ tsp Chilli powder
• 4-6 Spring Onions, chopped
• Salt, to taste
• 2 cups Water (for cooking the dal)

Ingredient Notes

Let’s talk ingredients for a sec!

• The Dal Duo: I love using a mix of Toovar and Masoor dal. Toovar dal holds its shape nicely, while Masoor dal cooks down and creates a creamier texture. It’s the best of both worlds!
• Chicken Masala – A Secret Weapon: Now, I know what you’re thinking – Chicken Masala in a vegetarian dish? Trust me on this one! It adds a unique savory depth that you won’t get with other spice blends. You can find it at most Indian grocery stores.
• Spring Onion Freshness: Don’t skimp on the spring onions! They add a lovely freshness and a little bit of crunch that really elevates the dish. I like to add most of them during the tadka and reserve a few for garnish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the Toovar and Masoor dal a good wash under cold water. Then, pop them into a pressure cooker with the turmeric powder, salt, and 2 cups of water.
2. Pressure cook for 2 whistles, then let the pressure release naturally. This usually takes about 10-15 minutes.
3. While the dal is cooking, let’s make the tadka! Heat the oil in a pan over medium heat. Once hot, add the mustard seeds and wait for them to splutter – that’s when you know they’re ready.
4. Add the crushed ginger and garlic and sauté for a minute or so, until fragrant. You’ll smell that lovely aroma filling your kitchen!
5. Now, add the chopped onions and fry them on high heat until they turn a beautiful golden brown. This takes a little patience, but it’s worth it for that deep, caramelized flavor.
6. Reduce the heat to medium and add the chopped tomatoes. Cook them until they become soft and mushy.
7. Stir in the garam masala, chicken masala powder, and chilli powder. Cook for another minute or two, until the spices are fragrant. Be careful not to burn them!
8. Add most of the chopped spring onions and sauté briefly, just to retain their crunch.
9. Now, pour the cooked dal into the tempering mixture. Give it a good stir to combine everything. If the dal is too thick, add a little hot water to adjust the consistency.
10. Let it simmer for 3-4 minutes, allowing the flavors to meld together. Taste and adjust the salt if needed.
11. Finally, garnish with the remaining spring onions and serve hot!

Expert Tips

• Don’t overcrowd the pan when frying the onions. Fry them in batches if necessary to ensure they brown evenly.
• Adjust the amount of green chillies and chilli powder to suit your spice preference.
• For a smoother dal, you can use an immersion blender to lightly blend it after it’s cooked.

Variations

• Vegan Adaptation: Simply substitute the oil for ghee and double-check that your Chicken Masala powder is vegan-friendly (some brands may contain hidden animal products).
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: My family loves a bit of a kick, but if you’re sensitive to spice, reduce the amount of chilli powder and green chillies.
• Festival Adaptation: This dal is fantastic as part of a larger festive meal, especially during Diwali or other celebrations. It pairs beautifully with rice, roti, and a variety of side dishes.

Serving Suggestions

This dal is incredibly versatile! Here are a few of my favorite ways to serve it:

• With a side of fluffy basmati rice.
• With warm rotis or naan.
• Alongside a simple vegetable side dish like aloo gobi (potato and cauliflower).
• With a dollop of yogurt or a squeeze of lemon juice for extra tang.

Storage Instructions

Leftover dal? Yes, please!

• Refrigerate: Store leftover dal in an airtight container in the refrigerator for up to 3 days.
• Freeze: You can also freeze dal for up to 2 months. Thaw it overnight in the refrigerator before reheating.

FAQs

1. Can I use a different type of dal for this recipe?

You can! While I love the combination of Toovar and Masoor dal, you can experiment with other dals like Chana Dal (split chickpeas) or Urad Dal (black lentils). Just be aware that the cooking time and texture may vary.

2. What is Chicken Masala powder, and where can I find it?

Chicken Masala powder is a blend of spices commonly used in Indian cuisine. It adds a savory, umami flavor to dishes. You can find it at most Indian grocery stores or online.

3. How can I adjust the consistency of the dal?

If the dal is too thick, simply add a little hot water until it reaches your desired consistency. If it’s too thin, simmer it for a few more minutes to allow it to thicken up.

4. Can this dal be made ahead of time?

Absolutely! You can cook the dal and make the tadka separately ahead of time. Store them in the refrigerator and combine them just before serving.

5. What is the best way to store leftover dal?

Store leftover dal in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

6. Can I make this recipe in an Instant Pot?

Yes, you can! Reduce the water to 1.5 cups and pressure cook on high for 8-10 minutes, followed by a natural pressure release. Then, proceed with the tadka as instructed.

Enjoy! I really hope you give this Toovar Dal recipe a try. Let me know what you think in the comments below!