Authentic Toor Dal Recipe – Easy Indian Lentil Curry

Last Updated on 4 months by Neha Deshmukh

Authentic Toor Dal Recipe – Easy Indian Lentil Curry

Hey everyone! Today, I’m sharing a recipe that’s a total comfort food staple in my home – Toor Dal. It’s simple, nourishing, and tastes like a warm hug in a bowl. I first learned to make this from my nani (grandmother), and it’s been a family favorite ever since. It’s the kind of dish that just gets better with time, and I’m so excited to share my version with you.

Why You’ll Love This Recipe

This Toor Dal recipe is seriously easy to follow, even if you’re new to Indian cooking. It comes together in under 30 minutes, making it perfect for a weeknight meal. Plus, it’s incredibly versatile – you can adjust the spice level to your liking and serve it with rice, roti, or even a side of veggies. It’s a wonderfully satisfying and healthy meal!

Ingredients

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

• ½ cup Toor dal / Arhar dal (approx. 100g)
• ¼ tsp Turmeric powder (approx. 0.5g)
• 2.5 cups Water (600ml)
• Few drops Cooking oil
• 2 tbsp Cooking oil or ghee (30ml)
• ½ tsp Cumin seeds (approx. 2.5g)
• 1 no Red chilli (optional)
• 1 no Green chilli
• 1 Big onion, chopped
• 4 nos Garlic cloves, chopped
• 1 tsp Ginger, grated
• 1 no Ripe tomato, chopped
• Few Curry leaves
• ½ tsp Red chilli powder (approx. 2.5g)
• ½ tsp Garam masala powder (approx. 2.5g)
• ¼ tsp Sugar (approx. 1g)
• 2 tbsp Coriander leaves, chopped
• 1 tbsp Ghee (15ml)

Ingredient Notes

Let’s talk ingredients! Toor dal, also known as Arhar dal, is a yellow lentil that’s a cornerstone of Indian cuisine. It’s packed with protein and fiber, making it a really wholesome choice.

Spice levels can vary a lot depending on where you are in India – some regions love it fiery hot, while others prefer a milder flavor. Feel free to adjust the amount of red chilli powder to suit your taste. I usually keep it on the milder side for my family.

And finally, the ghee versus oil debate! Traditionally, ghee (clarified butter) is used for its rich flavor and aroma. But if you prefer, you can absolutely use cooking oil – I often use a neutral oil like sunflower or canola. Ghee just adds that extra something special, though!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the toor dal a good wash. Then, add it to your pressure cooker along with the turmeric powder, 2.5 cups of water, and a few drops of oil. Pressure cook on low flame for 1-2 whistles.
2. Once the pressure has released naturally, open the cooker and mash the cooked dal with a spoon or a potato masher. Set it aside.
3. Now, heat the oil or ghee in a kadai (a deep frying pan). Add the cumin seeds and wait for them to splutter – that’s when you know they’re ready to release their flavor!
4. Add the chopped onion, green chilli, curry leaves, garlic, and ginger to the kadai. Sauté until the onions turn translucent and beautifully golden.
5. Toss in the chopped tomato and cook until it’s soft and mushy. This usually takes about 5-7 minutes.
6. Time for the spices! Add the red chilli powder, garam masala, sugar, and salt. Sauté for another minute, stirring constantly to prevent burning.
7. Pour in the mashed dal and mix everything well. Let it simmer for about 5 minutes, allowing the flavors to meld together.
8. If you’re using it, crush the kasoori methi (dried fenugreek leaves) between your palms and sprinkle it into the dal. This adds a lovely smoky aroma.
9. Finally, garnish with fresh coriander leaves and a drizzle of ghee. Serve hot with jeera rice or roti!

Expert Tips

• Don’t skip washing the dal! It helps remove any impurities.
• Adjust the amount of water depending on the consistency you prefer.
• Sautéing the spices is key to unlocking their full flavor. Don’t rush this step!
• A pinch of asafoetida (hing) while sautéing the onions adds a lovely depth of flavor.

Variations

• Vegan Adaptation: Simply substitute the ghee with your favorite cooking oil.
• Spice Level Adjustment: For a milder dal, reduce or omit the red chilli powder. For a spicier kick, add another chilli or a pinch of cayenne pepper.
• Pressure Cooker vs. Pot Cooking: If you don’t have a pressure cooker, you can cook the dal in a pot. It will take longer – about 45-60 minutes – and you’ll need to add more water.
• Festival Adaptations: During Makar Sankranti or Pongal, some families add a bit of coconut milk to the dal for a richer, creamier texture.

Serving Suggestions

Toor Dal is incredibly versatile! Here are a few of my favorite ways to serve it:

• With Jeera Rice (cumin rice) – a classic combination!
• With Roti or Paratha – perfect for soaking up all the delicious gravy.
• Alongside a simple vegetable side dish like aloo gobi (potato and cauliflower curry).
• With a dollop of yogurt for a cooling contrast.

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 flavors have had time to develop! You can also freeze it for up to a month.

FAQs

Is Toor Dal the same as Arhar Dal?

Yes, Toor Dal and Arhar Dal are the same thing! They are just different names for the same lentil.

What is the best rice to serve with Toor Dal?

Jeera rice is a classic pairing, but plain basmati rice or even brown rice work beautifully too.

Can I make Toor Dal ahead of time?

Absolutely! It’s a great make-ahead dish. Just reheat it gently on the stovetop or in the microwave.

How do I adjust the consistency of the dal?

If the dal is too thick, add a little hot water. If it’s too thin, simmer it for a few more minutes to allow it to thicken.

What can I substitute for Kasuri Methi?

If you don’t have kasuri methi, you can skip it. It adds a unique flavor, but the dal will still be delicious without it. A tiny pinch of dried oregano can offer a similar, though not identical, aroma.