Authentic Toor Dal Recipe – Tamarind & Spice Flavored Indian Lentils

Last Updated on 2 months by Neha Deshmukh

Authentic Toor Dal Recipe – Tamarind & Spice Flavored Indian Lentils

Introduction

There’s just something about a warm bowl of dal, isn’t there? It’s comfort food at its finest, and this Toor Dal recipe is one I’ve been making for years. I first learned it from my aaji (grandmother), and it’s become a staple in our home. It’s a little tangy, a little spicy, and utterly delicious served with a steaming plate of rice. This isn’t just any dal; the tamarind adds a beautiful depth of flavour that takes it to another level. Let’s get cooking!

Why You’ll Love This Recipe

This Toor Dal recipe is a winner for so many reasons! It’s relatively quick to make – perfect for a weeknight meal. The flavour profile is wonderfully balanced, with the tang of tamarind complementing the earthy lentils and aromatic spices. 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 jeera rice.

Ingredients

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

• 1 cup toor dal (approx. 200g)
• 2 tomatoes, chopped
• 5 green chilies, slit (adjust to your spice preference)
• Few curry leaves (about 10-12)
• 1 tsp ginger-garlic paste
• 1 tsp turmeric powder (approx. 5g)
• 1 tsp salt (or to taste)
• 1 tsp ghee (approx. 5ml)
• 3 cups water (720ml)
• 2 tbsp chopped coriander leaves
• 1 tsp chili powder (approx. 5g)
• 1 tsp salt (or to taste – adjust after adding tamarind)
• 1 cup water (240ml)
• 2 tbsp ghee (approx. 10ml) for tempering
• ?? tsp mustard seeds (approx. 1/2 tsp)
• ?? tsp cumin seeds (approx. 1/2 tsp)
• 10 cloves garlic, roughly chopped
• 3 dried red chilies, broken into pieces
• Pinch of hing (asafoetida)
• Few curry leaves (about 8-10)
• Ball sized tamarind

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this dal:

• Tamarind: This is the star! It adds a lovely sourness that balances the spices. You can find tamarind paste or blocks at most Indian grocery stores. If using a block, soak it in warm water for about 15 minutes to extract the pulp.
• Toor Dal Variations: Toor dal, also known as arhar dal, is a split pigeon pea lentil. You can find different varieties – some are paler yellow, others are more orange. They all work well, but cooking times might vary slightly.
• Ghee vs. Oil: Traditionally, ghee (clarified butter) is used in Indian cooking for its flavour and aroma. It really elevates the dal. However, you can substitute with vegetable oil if you prefer.
• Regional Spice Differences: Spice levels vary hugely across India! Feel free to adjust the number of green chilies and chili powder to suit your taste. Some regions also add a pinch of garam masala for extra warmth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start by soaking the tamarind in about 1 ½ cups of warm water for 15 minutes. This will help extract all that lovely tangy flavour.
2. Rinse the toor dal thoroughly under cold water.
3. In a pressure cooker, combine the rinsed dal, chopped tomatoes, slit green chilies, curry leaves, ginger-garlic paste, turmeric powder, 1 tsp salt, and 1 tsp ghee. Add 3 cups of water.
4. Pressure cook on medium heat for about 9 whistles. Let the pressure release naturally.
5. Once the pressure is released, open the cooker and lightly mash the cooked dal with a spoon or a potato masher. Don’t overdo it – you want some texture! Stir in the chopped coriander leaves.
6. Strain the tamarind pulp, discarding the seeds and fibers. Add the tamarind extract to the dal and simmer for about 5 minutes. This helps get rid of the raw tamarind flavour.
7. Add the chili powder, 1 tsp salt (remember to taste and adjust!), and 1 cup of water. Bring to a boil and simmer until the dal is aromatic and has reached your desired consistency.
8. Now for the tadka (tempering)! In a small pan, heat 2 tbsp of ghee over medium heat. Add the mustard seeds and let them splutter.
9. Add the cumin seeds, chopped garlic, and dried red chilies. Sauté for a few seconds until the garlic turns golden brown.
10. Add a pinch of hing and curry leaves. Sauté for another 30 seconds.
11. Carefully pour the hot tempering over the dal and mix well. The sizzle is music to my ears!

Expert Tips

• Don’t skip the tempering! It’s what gives the dal its signature flavour.
• Adjust the water level to achieve your desired consistency. Some people like their dal thicker, others prefer it more soupy.
• Taste as you go! Salt and spice levels are subjective, so adjust to your liking.

Variations

• Vegan Adaptation: Simply substitute the ghee with vegetable oil.
• Spice Level Adjustment: Reduce or increase the number of green chilies and chili powder. You can also add a pinch of cayenne pepper for extra heat.
• Pressure Cooker vs. Pot Cooking: 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 – and you may need to add more water.
• Festival/Special Occasion Adaptations: For special occasions, you can add a dollop of cream or a sprinkle of roasted cumin powder before serving.

Serving Suggestions

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

• With steamed rice and a side of vegetable curry.
• With roti or naan bread.
• Alongside jeera rice (cumin rice) for a complete meal.
• As part of a larger Indian thali (platter).

Storage Instructions

Leftover Toor 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 meld together!

FAQs

• What is the best type of Toor Dal to use for this recipe? Any good quality toor dal will work. Look for lentils that are bright yellow and free of debris.
• Can I make this Toor Dal ahead of time? Absolutely! You can make it a day or two in advance and store it in the refrigerator.
• How can I adjust the sourness of the dal? Add more or less tamarind pulp to control the sourness. You can also add a squeeze of lemon juice at the end for extra tang.
• What is Hing and where can I find it? Hing, also known as asafoetida, is a pungent spice used in Indian cooking. It adds a unique flavour and aids digestion. You can find it at most Indian grocery stores.
• Can I skip the ghee in this recipe? While ghee adds a lovely flavour, you can substitute it with vegetable oil if you prefer.