Authentic Toor Dal Recipe – Quick Indian Lentil Curry

Last Updated on 2 months by Neha Deshmukh

Authentic Toor Dal Recipe – Quick Indian Lentil Curry

Hey everyone! Today, I’m sharing a recipe that’s a total staple in my kitchen – a simple, comforting, and incredibly flavorful Toor Dal. It’s the kind of dish my grandmother used to make, and honestly, it just feels like home. This isn’t just a recipe; it’s a little piece of my heritage, and I’m so excited to share it with you. It’s perfect for a quick weeknight dinner, or alongside a feast with family and friends.

Why You’ll Love This Recipe

This Toor Dal recipe is all about simplicity and flavour. It comes together in under 30 minutes, making it perfect for busy schedules. But don’t let the speed fool you – it’s packed with deliciousness! It’s naturally vegan and gluten-free, making it a great option for many dietary needs. Plus, it’s incredibly versatile – you can adjust the spice level to your liking and serve it in so many different ways.

Ingredients

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

• 1 cup Toor Dal (Arhar Dal) – about 200g
• 1 Tomato
• A pinch of Turmeric Powder – about 1/4 tsp
• 1/2 tsp Amchoor (Dry Mango Powder)
• A pinch of Sugar
• Salt to taste
• 1/4 cup Onion, chopped – about 30g
• 3 Garlic pods, crushed
• 1 tsp Jeera (Cumin Seeds)
• 3-4 Dry Red Chillies
• 1/4 tsp Mustard Seeds
• 2 tsp Oil

Ingredient Notes

Let’s talk ingredients! Toor Dal, also known as Arhar Dal, is a split pigeon pea lentil. You can find it whole or split – I usually use the split version as it cooks faster.

Amchoor, or dry mango powder, is a key ingredient here. It adds a lovely tangy flavour that really balances the richness of the dal. If you can’t find it, a squeeze of lemon juice can work in a pinch, but the flavour won’t be quite the same.

And don’t underestimate the power of good quality turmeric! It not only adds a beautiful colour but also has amazing health benefits. I always try to get organic turmeric for the best flavour and colour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your Toor Dal a good rinse. Then, in a pressure cooker (or a heavy-bottomed pot), combine the dal, tomato, turmeric powder, and 3 cups of water.
2. Pressure cook for 4 whistles (about 15-20 minutes). If you’re using a pot, bring to a boil, then reduce heat and simmer, covered, for 20-30 minutes, or until the dal is soft and easily mashed.
3. While the dal is cooking, let’s make the tadka (tempering). Heat the oil in a small pan over medium heat. Add the mustard seeds – they should start to pop and crackle!
4. Next, add the cumin seeds and dry red chillies. Sauté for a few seconds until fragrant. Be careful not to burn the chillies!
5. Now, add the chopped onion and crushed garlic. Sauté until the onions turn translucent and golden brown.
6. Once the dal is cooked, gently mash it with a spoon or a potato masher.
7. Pour the tadka over the cooked dal. Add salt, asafoetida (hing), sugar, and amchoor powder.
8. Mix everything well. If the dal is too thick, add a little water to reach your desired consistency. If it’s too watery, simmer for a few more minutes.

Expert Tips

• Don’t skip the tadka! It’s what gives the dal its signature flavour.
• Adjust the amount of chilli to your spice preference.
• A little bit of ghee (clarified butter) added to the tadka takes it to another level – if you’re not vegan, of course!
• For a smoother dal, you can blend it with an immersion blender after cooking.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free: Naturally gluten-free too.
• Spice Level: If you like things a little spicier, add an extra chilli or a pinch of red chilli powder. My friend, Priya, loves to add a finely chopped green chilli to the tadka!
• Festival Adaptations: This dal is often made during Makar Sankranti and Pongal festivals in India. Some families add a little bit of jaggery (unrefined sugar) for a sweeter flavour during these celebrations.

Serving Suggestions

Toor Dal is incredibly versatile. I love serving it hot with steamed rice, a side of papad, and some tangy pickles. It’s also delicious with roti or naan. A simple side of sautéed vegetables completes the meal perfectly.

Storage Instructions

Leftover Toor Dal can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just portion it out into freezer-safe containers. Reheat gently on the stovetop or in the microwave.

FAQs

1. What is the best way to soak Toor Dal for faster cooking?

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

2. 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 cooking times will vary.

3. How do I adjust the tanginess of the dal?

Add more or less amchoor powder to adjust the tanginess. A squeeze of lemon juice can also be used, but it will have a slightly different flavour.

4. What is asafoetida (hing) and why is it used in Indian cooking?

Asafoetida, or hing, has a pungent aroma, but it adds a unique umami flavour to Indian dishes. It’s also known for its digestive properties. A little goes a long way!

5. My dal is too thick/thin, how do I fix it?

If it’s too thick, add a little hot water and simmer for a few minutes. If it’s too thin, simmer uncovered for a longer period to allow some of the liquid to evaporate.

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