Authentic Tuvar Dal Recipe- Indian Lentil Curry with Spices

Last Updated on 4 months by Neha Deshmukh

Authentic Tuvar Dal Recipe – Indian Lentil Curry with Spices

Introduction

There’s just something about a warm bowl of dal that feels like home, isn’t there? For me, this Tuvar Dal recipe is pure comfort. It reminds me of my grandmother’s kitchen, filled with the aroma of spices and the gentle bubbling of lentils. I first made this on my own when I moved away for college, and honestly, it wasn’t quite right! But after years of tweaking and perfecting, I’m so excited to share my version with you. It’s a classic Indian lentil curry, packed with flavour and surprisingly easy to make.

Why You’ll Love This Recipe

This Tuvar Dal isn’t just delicious; it’s also incredibly satisfying. It’s a fantastic source of protein and fibre, making it a healthy and wholesome meal. Plus, it’s wonderfully versatile – perfect with rice, roti, or even a side of jeera rice. You’ll love how the simple ingredients come together to create such a flavourful and comforting dish.

Ingredients

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

• 0.5 cup Tuvar Dal (or mix of Tuvar and Masoor Dal) – about 100g
• 1.5 cups Water – about 360ml
• 0.25 teaspoon Turmeric Powder – about 1.25g
• 2-3 tablespoons Oil or Ghee
• 0.5 teaspoon Black Mustard Seeds – about 2.5g
• 1 teaspoon Cumin Seeds – about 5g
• 0.33 cup Onion (chopped) – about 80g
• 1.5 teaspoons Ginger-Garlic Paste
• 10-12 Curry Leaves
• 2-3 Dry Red Chilies
• 1-2 Green Chilies
• 0.5 teaspoon Turmeric Powder – about 1.25g
• 0.5 teaspoon Red Chili Powder – about 2.5g
• 1-2 pinches Asafoetida (Hing)
• 0.5 cup Tomato (chopped) – about 120g
• 1 teaspoon Kasuri Methi
• 0.25-0.5 teaspoon Garam Masala – about 1.25-2.5g
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Using good quality spices makes all the difference. Don’t be afraid to experiment with the chili levels to suit your taste. Fresh curry leaves are a must – they add such a lovely aroma. And when it comes to fat, ghee adds a richness that’s hard to beat, but oil works perfectly well too.

Tuvar Dal Varieties (Tuvar vs. Masoor Dal)

Tuvar Dal, also known as Arhar Dal, is the star of this recipe. It has a mild, slightly sweet flavour and holds its shape well. Sometimes, I like to use a mix of Tuvar and Masoor Dal (red lentils). Masoor Dal cooks down quicker and adds a lovely creaminess to the dal. Feel free to experiment with the ratio – I often do 3/4 Tuvar and 1/4 Masoor.

The Importance of Ghee vs. Oil

Ghee, clarified butter, is a staple in Indian cooking. It has a nutty flavour and a higher smoke point than oil, making it ideal for tempering spices. However, if you prefer, any neutral-flavoured oil like vegetable or canola oil will work just fine. I personally love the flavour ghee imparts, but it’s totally up to you!

Understanding Asafoetida (Hing) – Benefits & Substitutes

Asafoetida, or hing, has a pungent aroma in its raw form, but it transforms into a savoury, umami flavour when cooked. It’s fantastic for digestion and adds a unique depth to the dal. If you can’t find hing, a tiny pinch of garlic powder can be used as a substitute, but it won’t be quite the same.

Regional Variations in Spice Levels

Spice levels in Indian cooking vary hugely from region to region! This recipe is for a medium spice level. If you like it milder, reduce the amount of red chili powder and green chilies. For a spicier kick, add an extra chili or a pinch of cayenne pepper. My family in Maharashtra likes to add a dash of Goda Masala for extra flavour!

Step-By-Step Instructions

Let’s get cooking!

1. First, give the tuvar dal a good rinse under cold water. This helps remove any impurities.
2. Add the rinsed dal to a pressure cooker with 1.5 cups of water and 0.25 teaspoon of turmeric powder. Pressure cook for 9-10 minutes, or until the lentils are beautifully mushy.
3. Once the pressure has released, gently mash the cooked dal with a spoon or potato masher. Set aside.
4. Now, for the tadka (tempering)! Heat 2-3 tablespoons of oil or ghee in a pan over medium heat.
5. Add 0.5 teaspoon of black mustard seeds. Wait for them to crackle – this is important!
6. Once the mustard seeds crackle, add 1 teaspoon of cumin seeds and sauté for a few seconds until fragrant.
7. Add 0.33 cup of chopped onions and sauté until they turn translucent.
8. Mix in 1.5 teaspoons of ginger-garlic paste and cook until the raw aroma disappears.
9. Add 10-12 curry leaves, 2-3 dry red chilies (broken into pieces), 1-2 green chilies (slit lengthwise), 0.5 teaspoon of turmeric powder, 0.5 teaspoon of red chili powder, and 1-2 pinches of asafoetida. Stir for about 30 seconds.
10. Add 0.5 cup of chopped tomatoes and cook until they soften and the oil starts to separate from the masala.
11. Pour in the mashed dal and add water to adjust the consistency to your liking. Season with salt to taste.
12. Simmer for 5-6 minutes, allowing the flavours to meld together.
13. Finally, stir in 1 teaspoon of kasuri methi (crushed between your palms) and 0.25-0.5 teaspoon of garam masala. Cook for another minute.
14. Garnish with fresh cilantro and serve hot!

Expert Tips

• Achieving the Perfect Dal Consistency: If the dal is too thick, add a little hot water. If it’s too thin, simmer for a few more minutes uncovered.
• Blooming Spices for Maximum Flavor: Don’t rush the tempering process! Allowing the spices to bloom in the hot oil releases their full flavour.
• Tempering Techniques for Authentic Taste: Keep a close eye on the mustard seeds – they burn easily!

Variations

• Vegan Tuvar Dal: Simply use oil instead of ghee.
• Gluten-Free Tuvar Dal: This recipe is naturally gluten-free!
• Adjusting the Spice Level (Mild, Medium, Hot): As mentioned before, adjust the amount of chili powder and green chilies to your preference.
• Festival Adaptations (e.g., Diwali, Makar Sankranti): During festivals, I sometimes add a small piece of jaggery (gur) for a touch of sweetness.

Quick Stovetop vs. Pressure Cooker Method

Don’t have a pressure cooker? No problem! You can cook the dal in a pot on the stovetop. It will take longer – about 45-60 minutes – and you’ll need to add more water.

Serving Suggestions

Tuvar Dal is incredibly versatile. Serve it with:

• Steaming hot rice
• Roti or naan
• Jeera rice
• A side of vegetable sabzi (dry vegetable dish)
• A dollop of yogurt

Storage Instructions

Leftover Tuvar Dal can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 2 months.

FAQs

• What is the best type of dal to use for this recipe? Tuvar Dal is the traditional choice, but a mix of Tuvar and Masoor Dal works beautifully too.
• Can I make this dal ahead of time? Absolutely! It actually tastes even better the next day as the flavours develop.
• How do I adjust the consistency of the dal if it’s too thick or too thin? Add hot water to thin it out, or simmer uncovered to thicken it.
• What are the health benefits of Tuvar Dal? Tuvar Dal is a great source of protein, fibre, and iron.
• Can I freeze leftover Tuvar Dal? Yes, it freezes very well!
• What is Kasuri Methi and where can I find it? Kasuri Methi is dried fenugreek leaves. You can find it at most Indian grocery stores.
• How can I make this dal spicier? Add an extra chili, a pinch of cayenne pepper, or a dash of your favourite hot sauce.