Authentic Toor Daal Recipe – South Indian Lentil Curry

Last Updated on 2 months by Neha Deshmukh

Authentic Toor Daal Recipe – South Indian Lentil Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a classic South Indian Toor Daal. This isn’t just any daal; it’s the kind my amma (mom) used to make, filling the house with the most comforting aroma. It’s simple, nourishing, and utterly delicious. Trust me, once you get the hang of this, it’ll become a regular in your kitchen too!

Why You’ll Love This Recipe

This Toor Daal recipe is a winner for so many reasons. It’s quick to make – ready in under 30 minutes! – and uses ingredients you likely already have in your pantry. It’s also incredibly versatile. You can adjust the spice level to your liking and serve it with rice, chapati, or even a side of veggies. Plus, it’s a fantastic source of protein and fiber, making it a healthy and satisfying meal.

Ingredients

Here’s what you’ll need to make this flavorful Toor Daal:

• 1 cup Toor Daal (approx. 200g)
• 3 cups Water (720ml)
• 1/4 tsp Turmeric Powder (approx. 0.5g)
• 1 tsp Oil (5ml) – for cooking the daal
• 1 Tbsp Oil (15ml) – for the tempering
• 1/2 tsp Mustard Seeds (approx. 2g)
• 1 Dry Red Chili
• Few Curry Leaves (approx. 8-10)
• 1/8 tsp Asafoetida/Hing (approx. 0.25g)
• Green Chilies to taste (1-2, depending on spice preference)
• 1/2 medium Onion, chopped (approx. 75g)
• 1 tsp Ginger, minced (approx. 5g)
• 2 Garlic cloves, minced
• 2 medium Tomatoes, chopped (approx. 200g)
• 1 cup Water (for consistency – 240ml)
• Salt to taste
• Red Chili Powder to taste
• Few sprigs Cilantro, for garnish

Ingredient Notes

Let’s talk ingredients! Toor Daal (also known as Arhar Daal) is the star here. It’s a yellow lentil that cooks up beautifully soft and has a slightly nutty flavor. You can find it at most Indian grocery stores, and increasingly in well-stocked supermarkets.

Spice levels are a big thing in South Indian cooking! Feel free to adjust the number of green chilies and red chili powder to suit your taste. I like a little kick, but my husband prefers it milder.

And don’t skip the asafoetida (hing)! It adds a unique savory depth to the daal. It has a pungent smell, but trust me, it mellows out during cooking and makes all the difference. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the Toor Daal a good rinse under cold water. Then, add it to a pressure cooker along with 3 cups of water, turmeric powder, and 1 tsp of oil.
2. Close the lid and cook on medium heat for one whistle. Once the whistle blows, let the pressure release naturally. This usually takes about 10-15 minutes.
3. While the daal is cooking, let’s prepare the tempering. Heat 1 Tbsp of oil in a separate pan over medium heat.
4. Add the mustard seeds and wait for them to splutter – that’s when you know they’re ready!
5. Now, add the dry red chili, curry leaves, asafoetida, and slit green chilies. Sauté for about 30 seconds until fragrant.
6. Add the chopped onions, minced ginger, and garlic. Sauté until the onions turn translucent and slightly golden brown.
7. Stir in the chopped tomatoes and cook until they soften and become mushy.
8. Once the pressure has released from the daal, gently mash it with a spoon or a whisk.
9. Pour the cooked daal into the pan with the tempering. Add 1 cup of water (or more, depending on your desired consistency) and season with salt and red chili powder.
10. Bring the mixture to a boil, then reduce the heat and simmer for 5-7 minutes, allowing the flavors to meld together.
11. Finally, garnish with fresh cilantro and serve hot!

Expert Tips

• Don’t overcook the daal in the pressure cooker, or it will become too mushy. One whistle is usually perfect.
• If you don’t have a pressure cooker, you can cook the daal in a pot on the stovetop. It will take longer – about 45-60 minutes – and you’ll need to add more water.
• For a smoother daal, you can blend it with an immersion blender after cooking.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustments: As mentioned before, adjust the green chilies and red chili powder to your liking.
• Regional Variations:
  • Tamil Nadu: Add a pinch of sambar powder for extra flavor.
  • Karnataka: Use a little bit of jaggery (gur) to balance the flavors.
  • Maharashtra: Add a squeeze of lemon juice at the end for a tangy twist.
• Festival Adaptations: During Pongal or Ugadi, this daal is often served with a special sweet dish like payasam or holige.

Serving Suggestions

Toor Daal is incredibly versatile. Here are a few ideas:

• Serve it hot with a bowl of fluffy white rice.
• Enjoy it with chapati or roti for a comforting meal.
• Pair it with a side of sautéed vegetables like beans or spinach.
• It’s also delicious with a dollop of ghee (clarified butter) on top!

Storage Instructions

Leftover Toor Daal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors have had time to develop! You can also freeze it for longer storage – up to 2 months.

FAQs

• Is Toor Daal the same as Arhar Daal? Yes, Toor Daal and Arhar Daal are the same thing! They are just different names for the same lentil.
• What is the best way to soak Toor Daal for faster cooking? Soaking isn’t essential, but it can reduce cooking time. Soak the daal in water for at least 30 minutes before cooking.
• Can I make this daal ahead of time? Absolutely! You can cook the daal and tempering separately and combine them just before serving.
• What can I serve with Toor Daal besides rice and chapati? Try it with a side of vegetable stir-fry, a simple salad, or even some papadums (Indian crispy wafers).
• How do I adjust the consistency of the daal? If the daal is too thick, add more water. If it’s too thin, simmer it for a few more minutes to allow it to thicken.