Toor Dal Recipe – Authentic Indian Lentil Curry with Fenugreek Leaves

Last Updated on 2 months by Neha Deshmukh

Toor Dal Recipe – Authentic Indian Lentil Curry with Fenugreek Leaves

Hey everyone! Today, I’m sharing a recipe that’s a total comfort food staple in my home – Toor Dal. It’s a simple lentil curry, but packed with flavour, especially thanks to the addition of fresh fenugreek leaves. I remember learning to make this from my grandmother, and it instantly transported me back to her cozy kitchen. It’s a dish that just feels like home.

Why You’ll Love This Recipe

This Toor Dal recipe is more than just a meal; it’s an experience. It’s incredibly easy to make, even if you’re new to Indian cooking. The combination of the earthy lentils, aromatic spices, and slightly bitter, yet wonderfully fragrant, fenugreek leaves is just divine. Plus, it’s a wonderfully nourishing and satisfying dish. You’ll love how quickly it comes together, making it perfect for a weeknight dinner!

Ingredients

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

• 1 cup toor dal/toovar dal/pigeon pea
• 1 teaspoon turmeric powder
• 2 cups water
• 1 tablespoon oil
• 2 tablespoons oil
• 0.5 teaspoon cumin seeds
• 0.5 teaspoon mustard seeds
• 1 teaspoon finely chopped garlic/garlic paste
• 3-4 slit green chillies
• 4-5 curry leaves
• 1 cup finely chopped onions
• 3-4 dried red chillies
• 0.5 bunch fresh fenugreek leaves
• 0.5 teaspoon red chilli powder

Ingredient Notes

Let’s talk ingredients! Toor dal is the star here – it’s a split pigeon pea lentil, and it cooks up beautifully soft and creamy. You can easily find it at any Indian grocery store, and increasingly in well-stocked supermarkets too.

The tempering (or tadka as it’s known in India) is where the magic happens. Every family has their own little twist! Some add asafoetida (hing) for extra flavour, others use different types of chillies. Feel free to experiment!

And finally, the fenugreek leaves (methi). These are essential for that authentic flavour. They have a unique, slightly bitter taste that balances the richness of the dal perfectly. Don’t skip them if you can help it! If you absolutely can’t find fresh, you can use dried fenugreek leaves, but use about 1-2 tablespoons and soak them in warm water for 15 minutes before using.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a pressure cooker, combine the toor dal, turmeric powder, water, and 1 tablespoon of oil. Give it a good stir.
2. Pressure cook on medium flame for 5-6 whistles, or until the dal is tender.
3. Once the pressure has released naturally, add salt to the cooked dal and give it a light mash. This helps create a creamier texture. Set aside.
4. Now, for the tempering! Heat 2 tablespoons of oil in a separate pan. Add the mustard and cumin seeds. Let them splutter – you’ll know they’re ready when they start to jump around in the oil!
5. Add the chopped garlic, slit green chillies, and curry leaves. Sauté for about a minute until fragrant.
6. Stir in the chopped onions and dried red chillies. Cook until the onions turn translucent and start to soften.
7. Add the fresh fenugreek leaves, a pinch of salt, and red chilli powder. Sauté on low heat for 7-8 minutes. This is important – cooking the fenugreek leaves well helps reduce their bitterness.
8. Finally, transfer the sautéed mixture to the cooked dal. Mix everything well and simmer for 2-3 minutes to allow the flavours to meld.

And that’s it! Your delicious Toor Dal is ready to serve.

Expert Tips

• Don’t overcook the dal! You want it to be tender, but not mushy.
• Be careful when adding the mustard seeds – they can pop quite vigorously!
• Adjust the amount of green chillies and red chilli powder to your liking.
• A squeeze of lemon juice at the end brightens up the flavours beautifully.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure the oil you use is plant-based.
• Spice Level Adjustment: For a milder dal, reduce or omit the green chillies and red chilli powder. For a spicier kick, add an extra chilli or a pinch of cayenne pepper.
• Pressure Cooker vs. Pot Cooking: No pressure cooker? No problem! You can cook the dal in a pot on the stovetop. It will take longer – about 45-60 minutes – and you’ll need to add more water.
• Festival Adaptations: This dal is often made during Makar Sankranti and Pongal festivals in India. Some families add a little bit of ghee (clarified butter) to the tempering for extra richness during these special occasions. My aunt always does!

Serving Suggestions

Toor Dal is best served hot with steamed rice. It also pairs wonderfully with roti or paratha. A side of chutney (mango chutney is my favourite!) and papad completes the meal perfectly. A simple cucumber raita also works beautifully to cool things down.

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

What is Toor Dal and its health benefits?

Toor dal is a split pigeon pea lentil, a staple in Indian cuisine. It’s a great source of protein, fibre, and iron. It’s also low in fat and cholesterol, making it a healthy addition to your diet.

Can I use a different type of lentil instead of Toor Dal?

While Toor Dal is traditional, you can experiment with other lentils like masoor dal (red lentils) or moong dal (yellow split lentils). Keep in mind that the cooking time and texture will be different.

How do I adjust the spice level in this recipe?

Easily! Reduce or omit the green chillies and red chilli powder for a milder flavour. Add more for a spicier kick.

What is the best way to store leftover Toor Dal?

Store it in an airtight container in the refrigerator for up to 3 days, or freeze for up to a month.

Can I make this dal ahead of time?

Absolutely! You can make the dal a day or two in advance. The flavours will meld even more beautifully. Just reheat gently before serving.