Toor Dal & Masoor Dal Recipe – Authentic Indian Lentil Curry

Last Updated on 4 months by Neha Deshmukh

Toor Dal & Masoor Dal Recipe – Authentic Indian Lentil Curry

Introduction

There’s just something so comforting about a warm bowl of dal, isn’t there? It’s the kind of food that feels like a hug from the inside. This Toor Dal & Masoor Dal recipe is a personal favorite – a simple yet incredibly flavorful lentil curry that’s become a staple in my kitchen. I first made this when I was craving something my grandmother used to make, and after a few tweaks, it tasted just right. It’s perfect for a weeknight dinner, a cozy weekend lunch, or even a festive meal. Let’s get cooking!

Why You’ll Love This Recipe

This dal isn’t just delicious; it’s also wonderfully satisfying. The combination of toor dal and masoor dal creates a beautiful texture – creamy yet with a slight bite. It’s relatively quick to make, especially if you have a pressure cooker, and the flavors are just incredible. Plus, the tadka (tempering) adds a smoky, aromatic touch that elevates the whole dish.

Ingredients

Here’s what you’ll need to make this comforting dal:

• 1/3 cup Toor Dal (approx. 150g)
• 2 tablespoons Masoor Dal (approx. 30g)
• 1 teaspoon Garlic, chopped (approx. 5g)
• 2 tablespoons Onion, chopped (approx. 30g)
• 1/2 small sized Tomato, chopped (approx. 75g)
• 1 Green Chilli, slit (adjust to your spice preference)
• 1/4 teaspoon Turmeric Powder (approx. 1g)
• 1 and 1/2 cups + 1/4 cup Water (approx. 360ml + 60ml)
• 1 and 1/2 tablespoons Ghee (approx. 22ml)
• 2 tablespoons Minced Garlic (approx. 10g)
• 1 teaspoon Cumin Seeds (approx. 5g)
• A pinch of Hing (Asafoetida)
• 1/2 teaspoon Kasoori Methi (dried fenugreek leaves) (approx. 2g)
• 1/2 teaspoon Red Chilli Powder (approx. 2g)
• Fresh Coriander Leaves, for garnish

Ingredient Notes

Let’s talk ingredients! The blend of toor dal (split pigeon peas) and masoor dal (red lentils) is key here. Toor dal gives the dal body, while masoor dal cooks down quickly and adds creaminess.

Don’t underestimate the power of ghee! It adds a richness and flavor that’s hard to replicate with oil, but you can definitely use oil for a vegan version (more on that later). Kasoori methi is a game-changer – it has a unique, slightly bitter aroma that really enhances the dal. And hing? A tiny pinch goes a long way! It aids digestion and adds a lovely savory note.

Speaking of flavor, tadka variations are common across India. Some regions add mustard seeds, while others prefer a more generous helping of red chili powder. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the toor dal and masoor dal a good rinse and drain. This helps remove any impurities.
2. Add the rinsed dals to a pressure cooker along with the chopped garlic, onion, tomato, green chili, turmeric powder, and 1.5 cups of water.
3. Pressure cook on medium-low heat for about 5 whistles. Once the pressure releases naturally, open the cooker.
4. Now, gently mash the cooked dal with a spoon or a potato masher. Don’t overdo it – you want some texture!
5. Transfer the mashed dal to a pot. Add 1/4 cup of water and simmer on low heat until it reaches your desired consistency. Season with salt to taste.
6. Time for the best part – the tadka! Heat ghee in a small pan over medium heat.
7. Add the cumin seeds and let them crackle. This usually takes about 30 seconds.
8. Stir in the minced garlic and sauté until it turns golden brown and fragrant. Be careful not to burn it!
9. Remove the pan from the heat. This is important! We don’t want to burn the spices.
10. Mix in the kasoori methi and red chili powder. It will sizzle and release its aroma.
11. Immediately pour this glorious tadka over the simmering dal. You’ll hear a lovely sizzle!
12. Garnish with fresh coriander leaves.

Expert Tips

• Soaking the dal for 30 minutes before cooking can help it cook faster and more evenly.
• Adjust the amount of green chili and red chili powder to control the spice level.
• If the dal is too thick, add a little more hot water. If it’s too thin, simmer for a few more minutes.
• Don’t skip the hing! It really adds a depth of flavor.

Variations

• Vegan Adaptation: Simply substitute the ghee with your favorite cooking oil, like vegetable oil or coconut oil.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: Reduce or omit the green chili and red chili powder for a milder dal. Add a pinch of cayenne pepper for extra heat.
• Festival Adaptations: My family often makes this dal during Lakshmi Puja. It’s considered auspicious and is served with rice and other festive dishes.

Serving Suggestions

This dal is amazing served hot with a generous scoop of basmati rice and a drizzle of ghee. It also pairs beautifully with roti or naan. A side of raita (yogurt dip) and a simple vegetable stir-fry completes the meal perfectly.

Storage Instructions

Leftover 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. You can also freeze it for longer storage – it will keep for up to 2 months.

FAQs

1. What is the best way to adjust the consistency of the dal? Add hot water, a little at a time, until you reach your desired consistency. Simmering it for a few extra minutes will also help thicken it up.
2. Can I make this dal ahead of time? Absolutely! You can make the dal a day or two in advance. The flavors actually develop even more overnight. Just make the tadka fresh before serving.
3. What is Hing (Asafoetida) and can I substitute it? Hing is a resin with a pungent aroma that adds a savory flavor to Indian dishes. If you can’t find it, you can omit it, but it does make a difference. A tiny pinch of garlic powder can be a very rough substitute.
4. What type of rice pairs best with this dal? Basmati rice is the classic choice. Its long grains and delicate flavor complement the dal perfectly.
5. How can I make the tadka less spicy? Reduce or omit the red chili powder. You can also use a milder chili powder.