Authentic Toor Dal Recipe – South Indian Tomato & Tamarind Dal

Last Updated on 4 months by Neha Deshmukh

Authentic Toor Dal Recipe – South Indian Tomato & Tamarind Dal

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant, flavourful Toor Dal, the way my amma (mom) used to make it. This isn’t just any dal; it’s a South Indian staple, brimming with tangy tamarind and a beautiful blend of spices. It’s comfort food at its finest, and I know you’ll love it as much as my family does.

Why You’ll Love This Recipe

This Toor Dal recipe is special because it strikes the perfect balance between simplicity and flavour. It’s relatively quick to make – perfect for a weeknight meal – but tastes like it’s been simmering all day. The combination of tomatoes, tamarind, and a fragrant tempering creates a truly irresistible dish. Plus, it’s incredibly versatile and pairs beautifully with rice, roti, or even a simple side of papadums.

Ingredients

Here’s what you’ll need to create this delicious dal:

• ¼ cup Toor dal (approx. 170g)
• 2 cups Water (approx. 475ml)
• 2 Ripe tomatoes, chopped
• 2-3 Green chillies, slit (adjust to your spice preference)
• 10 Garlic cloves
• Few Curry leaves
• 1 tsp Cooking oil
• ¼ tsp Turmeric powder
• ½ tsp Pepper corns
• 1.5 tsp Cumin seeds
• Small gooseberry size Tamarind
• ½ tsp Coriander powder
• 1 tbsp Ghee/oil
• ½ tsp Mustard seeds
• ¼ tsp Cumin seeds
• 2 pinches Hing (Asafoetida)
• 1 Red chilli, broken into pieces
• 3 Crushed garlic cloves

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Toor Dal: Also known as Arhar dal, this is the star of the show. Make sure you use good quality dal – it makes a huge difference! Rinse it well before cooking to remove any impurities.
• Tamarind: This is what gives the dal its signature tang. You can use tamarind pulp or a block of tamarind. If using a block, soak it in warm water for about 20 minutes and extract the juice.
• Hing (Asafoetida): Don’t skip this! It adds a unique umami flavour that’s essential in South Indian cooking. A little goes a long way, so just a pinch or two is enough.
• Spice Levels: South Indian cuisine can vary quite a bit in terms of spice. Feel free to adjust the number of green chillies to suit your taste. Some families even add a pinch of red chilli powder directly to the dal!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the dal started. In a pressure cooker, combine the rinsed toor dal, water, chopped tomatoes, slit green chillies, whole garlic cloves, curry leaves, turmeric powder, and cooking oil.
2. Pressure cook for about 2-3 whistles. Once the pressure has released naturally, mash the dal well with a spoon or a potato masher. You want a smooth, creamy consistency.
3. While the dal is cooking, let’s prepare the spice powder. Dry roast the pepper corns and cumin seeds in a small pan until they become fragrant. Be careful not to burn them! Once cooled, grind them into a fine powder.
4. Now for the tempering – the magic maker! Heat ghee or oil in a small pan. Add the mustard seeds and let them splutter. Then, add the cumin seeds, hing, red chilli, and crushed garlic. Sauté for a few seconds until the garlic turns golden brown.
5. Add the roasted spice powder to the tempering and sauté briefly – about 30 seconds. This blooms the spices and releases their flavour.
6. Pour the tempering into the mashed dal. Add the tamarind extract and coriander powder. Mix well and simmer for 5-7 minutes, allowing the flavours to meld together.
7. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcook the dal! Overcooked dal can become mushy.
• Adjust the amount of tamarind to your liking. Start with a small amount and add more if needed.
• For a richer flavour, use ghee instead of oil for the tempering.
• If you don’t have a pressure cooker, you can cook the dal in a pot on the stovetop. It will take longer, about 45-60 minutes.

Variations

• Vegan Adaptation: Simply substitute the ghee with any vegetable oil.
• Spice Level Adjustment: If you prefer a milder dal, reduce the number of green chillies or omit them altogether. For extra heat, add a pinch of red chilli powder.
• Festival Adaptations: During Pongal or Makar Sankranti, some families add a little bit of coconut milk to the dal for extra richness.

Serving Suggestions

This Toor Dal is incredibly versatile. Here are a few of my favourite ways to serve it:

• With a steaming bowl of rice – a classic combination!
• With roti or paratha for a comforting meal.
• Alongside papadums and a side of vegetable curry.
• Even with a simple yogurt dip for a light lunch.

Storage Instructions

Leftover dal 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 flavours have had time to develop!

FAQs

Let’s answer some common questions:

• Is this dal best served hot or cold? Definitely hot! The flavours are most vibrant when it’s warm.
• Can I use a different type of dal? While Toor Dal is traditional, you could experiment with Moong Dal (yellow split lentils) but the flavour profile will be different.
• How can I adjust the sourness of the dal? Add more or less tamarind extract. Taste as you go!
• What is the purpose of hing in this recipe? Hing adds a unique savoury flavour and aids digestion. It’s a key ingredient in many Indian dishes.
• Can I make this dal in an Instant Pot? Absolutely! Use the pressure cook/manual setting for about 10-12 minutes, followed by a natural pressure release.

I hope you enjoy making this Toor Dal as much as I do. Let me know in the comments how it turns out for you! Happy cooking!