Authentic Kunduri & Toor Dal Recipe – South Indian Comfort Food

Last Updated on 4 months by Neha Deshmukh

Authentic Kunduri & Toor Dal Recipe – South Indian Comfort Food

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavorful Kunduri & Toor Dal. This dish is a staple in many South Indian homes, and it always reminds me of my grandmother’s cooking. It’s simple, wholesome, and absolutely delicious. Trust me, once you try it, you’ll be hooked!

Why You’ll Love This Recipe

This Kunduri & Toor Dal isn’t just a meal; it’s a hug in a bowl. It’s packed with nutrients, incredibly satisfying, and comes together relatively quickly, especially if you have a pressure cooker. The slight bitterness of the kunduri (ivy gourd) beautifully balances the earthiness of the toor dal, creating a symphony of flavors. Plus, the aromatic tempering takes it to a whole new level!

Ingredients

Here’s what you’ll need to make this delightful dish:

• 1 cup Toor dal (approx. 200g)
• 300 grams Kunduri (Ivy Gourd)
• 1 Onion, medium-sized
• 1 Tomato, medium-sized
• 1 Green chili, slit (adjust to your spice preference)
• 4-5 tbsp Tamarind extract
• 1 tbsp Red chili powder
• ½ tbsp Turmeric powder
• Salt to taste
• 1-2 tbsp Oil
• ½ tbsp Cumin seeds
• ½ tbsp Mustard seeds
• 2 Dry red chilies
• 2 Garlic cloves, crushed
• 10 Curry leaves
• ¼ tsp Asafoetida (Hing)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Kunduri (Ivy Gourd): This vegetable is a hidden gem! It’s known for its cooling properties and is fantastic for managing blood sugar levels. You can usually find it at Indian grocery stores or farmers’ markets. If you can’t find it, you can substitute with snake gourd, but the flavor will be slightly different.
• Toor Dal: Also known as split pigeon peas, toor dal is a staple in South Indian cuisine. Look for good quality dal that’s bright yellow and doesn’t have any stones mixed in. I usually soak mine for about 30 minutes before cooking, which helps it cook faster and become creamier.
• Curry Leaves: Fresh curry leaves are essential for that authentic South Indian aroma. Dried ones just don’t compare!
• Hing (Asafoetida): Don’t skip the hing! It adds a unique umami flavor that’s hard to replicate. A little goes a long way, so be careful not to overdo it. It also aids digestion – a bonus!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the toor dal with the kunduri rounds, chopped onion, tomato, tamarind extract, red chili powder, turmeric powder, and 1 cup (240ml) of water for 2-3 whistles, or until the dal and kunduri are soft.
2. Once the pressure has released, open the cooker and mash the cooked dal mixture well with a spoon or a potato masher. Set aside.
3. Now, for the tempering! Heat oil in a pan over medium heat. Add the cumin seeds, mustard seeds, dry red chilies (broken into pieces), crushed garlic cloves, and curry leaves. Sauté until the seeds start to splutter and the curry leaves become fragrant.
4. Add the asafoetida (hing) and quickly pour the tempering over the mashed dal.
5. Cover the pan and let the flavors blend together for about 5 minutes. This step is crucial – it really brings everything together!

Expert Tips

• Don’t be afraid to adjust the amount of green chili and red chili powder to suit your spice preference.
• If the dal is too thick, add a little hot water to adjust the consistency.
• For a smoother dal, you can blend it with an immersion blender after mashing.

Variations

This recipe is pretty versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free: Naturally gluten-free, too.
• Spice Level: For a milder flavor, reduce the amount of red chili powder and omit the green chili. For a spicier kick, add another green chili or a pinch of cayenne pepper.
• Festival Adaptations: This dal is often served during South Indian festivals like Pongal and Onam as part of a larger, elaborate meal. My family loves to make a big batch for these occasions!

Serving Suggestions

Serve this Kunduri & Toor Dal hot with a side of fluffy steamed rice. It also pairs beautifully with kunduri fry (using the same ivy gourd!) and a crispy papad. A dollop of ghee on top of the dal is always a good idea, too!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

Let’s answer some common questions:

1. What is Kunduri and where can I find it?

Kunduri, also known as ivy gourd, is a vegetable commonly used in South Indian cuisine. It has a slightly bitter taste and is packed with nutrients. You can find it at Indian grocery stores or farmers’ markets.

2. Can I use a different type of dal instead of Toor Dal?

While toor dal is traditional, you can experiment with other dals like moong dal or masoor dal. However, the flavor and texture will be different.

3. How do I adjust the spice level in this recipe?

Easily! Reduce or omit the green chili and red chili powder for a milder flavor. Add more for a spicier kick.

4. What is the best way to prepare the tamarind extract?

You can buy pre-made tamarind paste or make your own by soaking a small amount of tamarind in warm water for about 30 minutes, then squeezing out the pulp.

5. Can this dal be made ahead of time?

Absolutely! In fact, the flavors develop even more overnight. Just store it in an airtight container in the refrigerator and reheat when ready to serve.

6. What is Hing and what does it add to the flavor?

Hing, or asafoetida, is a resin with a pungent aroma. It adds a unique umami flavor to the dal and also aids digestion.