Authentic Tur Dal Recipe – Peanuts & Lemon Flavor

Last Updated on 2 months by Neha Deshmukh

Authentic Tur Dal Recipe – Peanuts & Lemon Flavor

Introduction

There’s just something so comforting about a warm bowl of dal with roti or rice, isn’t there? This Tur Dal recipe is a family favorite – it’s the one I first made when I moved into my own place, and it’s been a go-to ever since. It’s packed with flavor thanks to a generous tempering of spices, a touch of jaggery for sweetness, and a bright squeeze of lemon. It’s simple, satisfying, and truly tastes like home. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average dal. The addition of peanuts adds a lovely textural element and nutty flavor. The lemon juice brightens everything up, and the spice blend is just chef’s kiss. It’s relatively quick to make, especially if you use a pressure cooker, and it’s incredibly versatile. Plus, it’s naturally gluten-free and can easily be made vegan!

Ingredients

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

• 0.5 cup Tur dal (split pigeon peas) – about 100g
• A fistful of raw peanuts – about 30g
• 1 medium tomato, finely chopped
• 1.5 tbsp grated jaggery – about 20g
• 2 slit green chilies
• 1 inch ginger, finely minced
• 1 tsp red chili powder
• 0.25 tsp turmeric powder – about 1g
• 1.5 tbsp lemon juice
• 1 tbsp oil/ghee
• 0.5 tsp mustard seeds
• 0.5 tsp cumin seeds
• 0.25 tsp fenugreek seeds
• 0.25 tsp asafoetida (hing)
• 2 dry red chilies
• 1 cinnamon stick
• 1 bay leaf
• 1 sprig curry leaves
• 3 cups water (720ml) – plus 1 cup for pressure cooking the dal (240ml)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Tur Dal (Split Pigeon Peas): Varieties & Quality – Tur dal comes in different shades of yellow. Look for a bright yellow dal, as that usually indicates freshness. You can find it at any Indian grocery store, or online.
• Raw Peanuts: Roasting for Enhanced Flavor – While the peanuts cook in the dal, lightly roasting them beforehand (just a few minutes in a dry pan) really brings out their flavor.
• Jaggery: Regional Variations & Substitutes – Jaggery adds a beautiful molasses-like sweetness. If you can’t find jaggery, you can substitute with brown sugar or even a little honey, but the flavor won’t be quite the same.
• Unique Spice Blend: Exploring the Aromatics – Don’t be shy with the spices! The combination of mustard, cumin, fenugreek, and asafoetida creates a wonderfully complex aroma.
• Oil/Ghee: Choosing the Right Fat for Tempering – Ghee (clarified butter) adds a richer flavor, but oil works just fine too. I often use a neutral oil like sunflower or vegetable oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the tur dal thoroughly under cold water. Add the dal and 1 cup (240ml) of water to a pressure cooker. Cook for 4 whistles, then reduce the heat and simmer for 5 minutes. Let the pressure release naturally. Once cooled, gently mash the dal until smooth.
2. In a large pot, combine the mashed dal with 3 cups (720ml) of water. Add the peanuts, chopped tomato, grated jaggery, slit green chilies, minced ginger, red chili powder, turmeric powder, and salt. Bring to a boil, then reduce the heat and simmer for 12-15 minutes, stirring occasionally.
3. While the dal simmers, prepare the tempering. Heat the oil or ghee in a small pan over medium heat. Add the mustard seeds and wait for them to splutter. Then, add the cumin seeds, fenugreek seeds, dry red chilies (broken into pieces), bay leaf, cinnamon stick, and asafoetida. Sauté for about 30 seconds, until fragrant. Finally, add the curry leaves and sauté for another 10 seconds.
4. Pour the hot tempering over the simmering dal. Stir well to combine.
5. Stir in the lemon juice. Taste and adjust the sweetness (with more jaggery) or tanginess (with more lemon juice) as needed.
6. Garnish with fresh coriander leaves. Serve hot with roti, rice, or even a side of jeera rice!

Expert Tips

Here are a few things I’ve learned over the years to make this dal even better:

• Achieving the Perfect Dal Consistency: If the dal is too thick, add a little more hot water. If it’s too thin, simmer for a few more minutes.
• Blooming the Spices for Maximum Flavor: Don’t rush the tempering! Allowing the spices to bloom in the hot oil releases their full aroma and flavor.
• Balancing Sweetness and Tanginess: This is where you can really customize the dal to your liking. Start with the amounts listed in the recipe, then adjust to your taste.
• Pressure Cooking vs. Pot Cooking: If you don’t have a pressure cooker, you can cook the dal directly in the pot. It will take longer – about 45-60 minutes – and you may need to add more water.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Tur Dal: Simply use oil instead of ghee.
• Gluten-Free Tur Dal: This recipe is naturally gluten-free!
• Spice Level Adjustment: Mild to Spicy: Reduce or omit the red chili powder and green chilies for a milder flavor. Add more for extra heat.
• Festival Adaptations: Makar Sankranti & Pongal: This dal is often served during Makar Sankranti and Pongal festivals.
• Adding Vegetables: My friend loves adding a handful of chopped spinach, bottle gourd, or drumsticks to the dal while it’s simmering.

Serving Suggestions

This Tur Dal is incredibly versatile. It’s delicious with:

• Roti or paratha
• Steamed rice (basmati is my favorite!)
• Jeera rice
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftover dal can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just portion it out into freezer-safe containers.

FAQs

Got questions? I’ve got answers!

• What is Tur Dal and is it different from other dals? Tur dal is made from split pigeon peas. It’s one of the most popular dals in India, and it’s known for its mild flavor and creamy texture. It’s different from other dals like masoor dal (red lentils) or chana dal (split chickpeas).
• Can I use pre-soaked Tur Dal to reduce cooking time? Yes, absolutely! Soaking the dal for 30 minutes to an hour will reduce the cooking time.
• How can I adjust the tanginess of the dal? Simply add more or less lemon juice to taste.
• What is asafoetida (hing) and can I skip it? Asafoetida has a pungent aroma, but it adds a unique savory flavor to the dal. If you don’t have it, you can skip it, but the flavor won’t be quite the same.
• Can this dal be made in an Instant Pot? Yes! Use the pressure cook function for about 15-20 minutes, followed by a natural pressure release.
• How do I prevent the dal from sticking to the bottom of the pot? Stir the dal frequently while it’s simmering, and use a heavy-bottomed pot.