Authentic Toor Dal Recipe – Indian Pigeon Pea Curry with Green Chilies

Last Updated on 4 months by Neha Deshmukh

Authentic Toor Dal Recipe – Indian Pigeon Pea Curry with Green Chilies

Hey everyone! Today, I’m sharing a recipe that’s a total comfort food staple in my home – Toor Dal. It’s simple, nourishing, and bursting with flavour. This isn’t just any dal recipe, though. It’s the one I’ve perfected over the years, tweaking it here and there to get that perfect balance of spice and warmth. I remember the first time I tried making dal on my own… it was a bit of a learning curve, but now it’s something I can whip up without even thinking! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Toor Dal recipe is more than just a meal; it’s an experience. It’s quick enough for a weeknight dinner, yet satisfying enough to feel like a real treat. The gentle heat from the green chilies, the aromatic spices, and the creamy texture of the dal… it’s just so good. Plus, it’s naturally vegan and gluten-free, making it a great option for many dietary needs.

Ingredients

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

• 1 cup Toor Dal / Pigeon Peas
• 4-5 cups Water
• 2 tablespoons Oil
• 1.5 teaspoons Cumin Seeds
• 1 inch piece Ginger, minced
• 2 Garlic cloves, minced
• 3 Thai green chillies or Serrano chillies, slit diagonally
• 2 Roma tomatoes, chopped
• To taste Salt
• ?? teaspoon Turmeric Powder (about 1/4 tsp)
• ?? teaspoon Coriander Powder (about 1 tsp)
• ?? teaspoon Asafoetida (about 1/4 tsp)
• Cilantro, minced (for garnish)

Ingredient Notes

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

• Toor Dal: Understanding Different Varieties – Toor dal comes in different shades. Yellow is the most common, but you might also find white or slightly reddish varieties. They all work beautifully!
• Spices: The Role of Asafoetida (Hing) & Green Chilies – Asafoetida (hing) has a pungent smell, but it adds a wonderful savoury depth to the dal. Don’t skip it if you can! Green chilies bring the heat, so adjust the quantity to your liking.
• Oil Choice: Traditional vs. Modern Options – Traditionally, ghee (clarified butter) is used for tempering, which adds a lovely richness. However, vegetable oil works perfectly well too, especially if you’re looking for a lighter option.
• Tomatoes: Roma tomatoes are great because they aren’t too watery, but any ripe tomato will do.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, give the toor dal a really good rinse under cold water. This helps remove any dust or impurities. Then, pop it into a pot with 2 cups of water and bring it to a boil.
2. Reduce the heat to low, cover, and let it simmer until the dal is wonderfully soft and mushy – about 30-40 minutes. Don’t be afraid to add a little more water if it starts to dry out. We want a nice, creamy consistency.
3. While the dal is cooking, let’s start the tempering. Heat the oil in a skillet over medium heat. Once it’s hot, add the cumin seeds and let them sizzle and brown slightly. This releases their amazing aroma!
4. Now, add the minced ginger, garlic, and chopped onions to the skillet. Sauté until the onions soften and turn translucent.
5. Stir in the asafoetida and slit green chilies. Cook for another minute or so, until the onions start to turn a light golden brown.
6. Add the chopped tomatoes, salt, and coriander powder. Cook until the tomatoes break down into a thick, pulpy mixture. This is where all the flavour really starts to develop!
7. Once the dal is cooked, give it a good mash with a ladle. This helps create that lovely creamy texture.
8. Pour the onion-tomato mixture into the cooked dal and stir well to combine. Let it simmer for another 5-10 minutes, allowing the flavours to meld together.
9. Finally, garnish with fresh, minced cilantro and serve hot!

Expert Tips

Here are a few things I’ve learned along the way to help you make the best Toor Dal ever:

• Achieving the Perfect Dal Consistency: If your dal is too thick, add a splash of hot water. If it’s too thin, simmer it for a few more minutes uncovered.
• Tempering Techniques for Maximum Flavor: Don’t rush the tempering process! Allowing the spices to bloom in the hot oil is key to unlocking their full flavour potential.
• How to Prevent Dal from Sticking to the Bottom of the Pot: Use a heavy-bottomed pot and stir frequently, especially during the simmering stage.

Variations

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

• Vegan Toor Dal: This recipe is already vegan! Just ensure you’re using vegetable oil instead of ghee.
• Gluten-Free Toor Dal: Naturally gluten-free!
• Spice Level Adjustment: My family loves a good kick, but you can easily adjust the spice level by using fewer green chilies or removing the seeds.
• Festival Adaptations: During festivals, I sometimes add a dollop of ghee and a pinch of garam masala for an extra special touch.

Serving Suggestions

Toor Dal is incredibly versatile. It pairs beautifully with:

• Steamed rice
• Warm rotis or naan
• A side of vegetable sabzi (dry vegetable dish)
• A dollop of yogurt for a cooling contrast

Storage Instructions

Leftover Toor Dal can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours have had time to develop! You can also freeze it for up to a month.

FAQs

Got questions? I’ve got answers!

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

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

Can I use a pressure cooker to make toor dal?

Absolutely! Pressure cooking significantly reduces the cooking time. Usually, 3-4 whistles on medium heat are enough.

What can I substitute for asafoetida (hing)?

If you can’t find asafoetida, you can omit it, but it does add a unique flavour. A tiny pinch of garlic powder can offer a similar savoury note, but it won’t be quite the same.

How do I adjust the amount of green chilies for desired spice level?

Start with one green chili and taste as you go. You can always add more, but you can’t take it away! Removing the seeds also reduces the heat.

What side dishes complement toor dal perfectly?

Jeera rice (cumin rice), aloo gobi (potato and cauliflower curry), or a simple cucumber raita are all fantastic choices.

Can this dal be made ahead of time?

Yes! It’s a great make-ahead dish. The flavours actually deepen overnight. Just reheat gently before serving.

Enjoy! I hope this Toor Dal recipe becomes a favourite in your home too. Let me know how it turns out in the comments below!