Authentic Dill Dal Recipe – South Indian Toor Dal with Tamarind

Last Updated on 2 months by Neha Deshmukh

Authentic Dill Dal Recipe – South Indian Toor Dal with Tamarind

Introduction

There’s just something so comforting about a warm bowl of dal, isn’t there? This Dill Dal (or Sabsige Dal as some call it) is a South Indian favorite in my family, and honestly, it’s become a bit of a staple in my kitchen too. I first made this when I was trying to recreate my grandmother’s cooking, and while it took a few tries, I finally got it just right! It’s a beautiful blend of earthy lentils, fresh dill, and a lovely tang from tamarind. It’s simple, flavorful, and perfect with a steaming plate of rice.

Why You’ll Love This Recipe

This Dill Dal isn’t just delicious; it’s also surprisingly easy to make. It’s a one-pot meal that comes together in under 30 minutes, making it perfect for busy weeknights. The combination of flavors is unique and incredibly satisfying. Plus, it’s a fantastic way to get your daily dose of greens!

Ingredients

Here’s what you’ll need to make this flavorful Dill Dal:

• 1/2 cup Toor dal or Moong dal
• 1/2 cup Dill leaves (Sabsige soppu), finely chopped
• 2 tbsp Cooking oil
• 1/2 tsp Crushed Pepper
• 1 tsp Cumin seeds
• 1 Big onion, finely chopped
• 10 cloves Garlic, crushed
• A few Curry leaves
• 1 Tomato, finely chopped
• 2 Green chilli, slit
• Small berry size Tamarind
• 1/2 tsp Dhania powder
• 1/2 tsp Turmeric powder
• 1/2 tsp Sugar or jaggery
• Water, as needed

Ingredient Notes

Let’s talk ingredients! A few things will make all the difference:

• Toor Dal/Moong Dal: Traditionally, this dal is made with toor dal, which gives it a lovely texture. But you can absolutely use moong dal for a quicker cooking time and a slightly different flavor. About 100g to 125g of either dal works perfectly.
• Dill Leaves/Sabsige Soppu: Fresh dill is key here! Don’t skimp on it. If you can find Sabsige soppu (the local name in some parts of India), even better! About 50g of chopped dill leaves is ideal.
• Tamarind: Tamarind adds a wonderful tanginess. I prefer using a small piece of tamarind and soaking it in warm water to extract the pulp. You can also use tamarind paste, about 1-2 teaspoons.
• Regional Spice Variations: Feel free to adjust the spices to your liking. Some families add a pinch of red chili powder for extra heat, or a dash of asafoetida (hing) for a more complex flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your toor dal (or moong dal) a good wash. Then, add it to a pressure cooker with 1/2 tsp turmeric powder and about 2 cups of water. Pressure cook for 2 whistles. Once the pressure releases, mash the dal and set it aside.
2. Now, heat the oil in a pan over medium heat. Add the mustard seeds, crushed pepper, and cumin seeds. Let them splutter – that’s where the magic begins!
3. Add the chopped onion, crushed garlic, curry leaves, and green chilies to the pan. Sauté for about 5 minutes, or until the onions turn golden brown.
4. Toss in the chopped tomato and cook until it becomes soft and mushy. This usually takes another 3-5 minutes.
5. Time to bring it all together! Add the cooked dal, tamarind extract, dhania powder, sugar (or jaggery), and salt. Add water to adjust the consistency to your liking – I prefer mine slightly on the thinner side.
6. Finally, simmer the dal for 5-7 minutes, allowing all the flavors to meld beautifully. Stir in the chopped dill leaves just before serving.

Expert Tips

• Don’t overcook the dal! You want it to be soft, but not mushy.
• Adjust the amount of green chilies based on your spice preference.
• A squeeze of lemon juice at the end can brighten up the flavors even more.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your sugar/jaggery is vegan-friendly.
• Spice Level Adjustment: My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick. Feel free to experiment!
• Using Jaggery vs. Sugar: I often use jaggery instead of sugar for a more rustic, caramel-like flavor. My mom always said it’s healthier too!
• Regional Tamarind Variations: In some regions, they use dried mango powder (amchur) instead of tamarind. It gives a slightly different, but equally delicious, tang.

Serving Suggestions

This Dill Dal is best served hot with a side of fluffy rice. It also pairs wonderfully with roti or paratha. A dollop of ghee on top is always a good idea, too! A simple side of papadums or a vegetable stir-fry completes the meal.

Storage Instructions

Leftover Dill Dal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors have more time to develop!

FAQs

• What type of rice pairs best with Dill Dal? Basmati rice is a classic choice, but any long-grain rice will work well.
• Can I use pre-soaked dal to reduce cooking time? Absolutely! Soaking the dal for 30 minutes to an hour will significantly reduce the cooking time.
• What is the best way to extract tamarind pulp? Soak a small piece of tamarind in warm water for about 15-20 minutes. Then, mash it with your hands to release the pulp. Strain the pulp to remove any seeds or fibers.
• Can I make this dal ahead of time? Yes, you can! The dal actually tastes better after the flavors have had a chance to meld.
• Is it possible to adjust the consistency of the dal? Definitely! Add more water for a thinner consistency, or simmer for a longer time to thicken it up.