Authentic Tur Dal Recipe – Easy Kandi Pappu with Tomatoes & Spices

Last Updated on 2 months by Neha Deshmukh

Authentic Tur Dal Recipe – Easy Kandi Pappu with Tomatoes & Spices

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a simple, comforting Tur Dal. This isn’t just any dal; it’s the kind my grandmother used to make, the one that always felt like a warm hug in a bowl. It’s a staple in many Indian homes, and I’m so excited to show you how easy it is to make this deliciousness yourself.

Why You’ll Love This Recipe

This Tur Dal recipe is all about simplicity and flavour. It’s quick to make – perfect for a weeknight meal – and uses ingredients you probably already have in your pantry. 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. Trust me, once you try this, it’ll become a regular in your rotation!

Ingredients

Here’s what you’ll need to make this amazing Tur Dal:

• 1 cup tur dal (kandi pappu) – about 200g
• 1 onion, finely chopped
• 2 large tomatoes, finely chopped
• 3-4 green chilies, slit lengthwise
• 1 inch ginger, finely chopped
• ¼ tsp turmeric powder
• 1 tbsp oil
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 3-4 dried red chilies
• 5-6 garlic flakes, crushed
• 10-12 curry leaves
• 1 cup water – about 240ml

Ingredient Notes

Let’s talk ingredients! Using kandi pappu (also known as arhar dal or split pigeon peas) is key for that authentic flavour and texture. It cooks up beautifully and has a lovely, slightly sweet taste.

The tempering – that’s the magic where the oil is heated with spices – is where a lot of the flavour comes from. Feel free to adjust the spices to your preference. Some families add a pinch of asafoetida (hing) to the tempering for extra depth.

And please, please use fresh curry leaves! They make all the difference. Dried curry leaves just don’t have the same vibrant aroma. If you can’t find them, it’s okay to skip them, but try your best to source fresh ones – they’re worth it.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the tur dal thoroughly under cold water. Then, pressure cook it with about 2 cups of water until it’s soft and easily mashed. Usually 3-4 whistles on medium heat does the trick. Once cooled slightly, lightly mash the dal with a spoon or a potato masher – you don’t want it completely smooth, a little texture is nice.
2. Now, heat the oil in a pan over medium heat. Add the mustard seeds and let them splutter – that’s when you know they’re ready! Then, add the cumin seeds, crushed garlic, dried red chilies, and curry leaves. Sauté for about 30 seconds, until fragrant.
3. Add the chopped onions, green chilies, and ginger to the pan. Cook until the onions turn translucent and slightly golden brown.
4. Stir in the chopped tomatoes and sauté for 4-5 minutes, until they soften and start to break down. Add the turmeric powder and salt, and cook for another minute.
5. Finally, add the mashed dal to the tomato-onion mixture. Pour in 1 cup of water and bring to a simmer. Let it simmer on low heat for about 10 minutes, stirring occasionally, so the flavours meld together beautifully.
6. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcook the dal! You want it soft, but not mushy.
• Adjust the amount of green chilies to control the spice level.
• A squeeze of lemon juice at the end brightens up the flavours.
• For a richer flavour, you can add a tablespoon of ghee (clarified butter) to the tempering.

Variations

• My family loves to add a pinch of red chili powder directly to the dal while it’s simmering for an extra kick.
• A friend of mine adds a handful of spinach to the dal during the last 5 minutes of cooking for a healthy boost.
• You can also add a small piece of jaggery (gur) to balance the flavours.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the number of green chilies to 1-2, or remove the seeds before adding them.
• Medium: Use 3-4 green chilies.
• Spicy: Add an extra green chili or a pinch of red chili powder.

Festival Adaptations

Tur Dal is often made during festivals like Ugadi and Sankranti in South India. It’s considered an auspicious dish and is often part of the festive meal.

Serving Suggestions

This Tur Dal is incredibly versatile. Here are a few ideas:

• Serve with steamed rice for a classic combination.
• Enjoy with roti or paratha.
• Pair it with jeera rice for a flavourful meal.
• A side of papadums and a dollop of yogurt complete the experience.

Storage Instructions

Leftover 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 flavours develop!

FAQs

What is the difference between Tur Dal and other types of Dal?

Tur Dal (kandi pappu) is made from split pigeon peas. It has a mild, slightly sweet flavour and cooks relatively quickly. Other dals, like Masoor Dal (red lentils) or Chana Dal (split chickpeas), have different flavours and textures.

Can I use a different type of oil for the tempering?

Yes, you can! While I prefer using vegetable oil, you can also use sunflower oil, peanut oil, or even mustard oil for a more pungent flavour.

How can I adjust the consistency of the dal?

If the dal is too thick, add a little more water. If it’s too thin, simmer it for a few more minutes without the lid on, allowing some of the water to evaporate.

Can I make this dal ahead of time?

Absolutely! You can cook the dal and make the tempering separately. Store them in the fridge and combine them just before serving.

What is the best way to store leftover dal?

Store leftover dal in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave.