Authentic Tuvar Dal Recipe – Spicy Indian Lentil Soup

Last Updated on 4 months by Neha Deshmukh

Authentic Tuvar Dal Recipe – Spicy Indian Lentil Soup

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant and flavourful Tuvar Dal. This isn’t just any lentil soup; it’s a hug in a bowl, a taste of home, and something my family requests constantly. I first learned to make this from my grandmother, and it’s been a staple in our kitchen ever since. It’s surprisingly easy to make, and the aroma while it simmers is just heavenly!

Why You’ll Love This Recipe

This Tuvar Dal recipe is special because it strikes the perfect balance between comforting and spicy. It’s a wonderfully nourishing meal, packed with protein and flavour. Plus, it’s incredibly versatile – perfect for a quick weeknight dinner or a festive occasion. You’ll love how the tangy tamarind and aromatic spices come together to create something truly delicious.

Ingredients

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

• ½ – ⅔ cup pigeon pea lentils (tuvar dal) – about 150-180g
• 1 teaspoon black mustard seeds
• ½ teaspoon split and skinned black gram (urad dal)
• 1-2 dry red chilies (for tempering)
• 1 pinch asafoetida (hing)
• ¼ teaspoon turmeric powder
• 1-1.5 cups water (240-360ml)
• 1 tablespoon tamarind
• 10-12 curry leaves
• 2 tablespoons oil
• 2-3 tablespoons coriander leaves, chopped
• 2-3 dry red chilies (for spice powder)
• 8-10 fenugreek seeds
• ½ teaspoon black peppercorns
• 1 teaspoon cumin seeds
• 2 teaspoons coriander seeds

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Tuvar Dal: This is the star of the show! Tuvar dal, also known as split pigeon peas, is a staple in Indian cooking, especially in Maharashtra and Gujarat. It has a lovely, slightly nutty flavour and cooks up beautifully.
• Tempering (Tadka): The tempering is everything. Don’t rush it! The mustard seeds need to pop, the urad dal needs to turn golden brown, and the curry leaves need to become fragrant. This is where a lot of the flavour comes from. Regional variations abound – some families add a tiny bit of sugar to the tempering for balance.
• Hing (Asafoetida): Don’t skip the hing! It adds a unique umami flavour that’s hard to describe. It also aids digestion. A little goes a long way, though – seriously, just a pinch! If you can’t find it, see the FAQs for substitution options.
• Fresh Spices: For the spice powder, using whole spices and grinding them yourself makes a huge difference. The aroma and flavour are so much more vibrant than pre-ground spices. I usually roast a bigger batch and store it in an airtight container for future use.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the spice powder. Dry roast the dry red chilies (for the powder), fenugreek seeds, black peppercorns, cumin seeds, and coriander seeds in a pan until they become fragrant. This usually takes about 3-5 minutes on medium heat. Be careful not to burn them! Once cooled, grind them into a fine powder.
2. Soak the tamarind in about 1 cup of hot water for 20 minutes. Then, squeeze out the pulp, discarding the seeds and fibers. Set the tamarind pulp aside.
3. Pressure cook the tuvar dal with 1-1.5 cups of water for about 3-4 whistles, or until the lentils are soft and easily mashed. Once cooled, lightly mash the lentils with a spoon or potato masher.
4. Now for the magic – the tempering! Heat the oil in a pan over medium heat. Add the mustard seeds and urad dal. Let them crackle and turn golden brown.
5. Add the curry leaves and dry red chilies (for tempering). Sauté for a few seconds until the curry leaves are crisp. Then, add the turmeric powder and asafoetida.
6. Stir in the freshly ground spice powder and mix well. Cook for about 30 seconds, being careful not to burn the spices.
7. Pour the tempered spices into the mashed lentils. Add the tamarind pulp and mix everything together. Simmer for about 8-10 minutes, stirring occasionally, until the dal thickens and becomes frothy.
8. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcook the dal! You want it to be soft, but not mushy.
• Adjust the amount of red chilies to your spice preference.
• If the dal is too thick, add a little more hot water.
• Taste and adjust the seasoning as needed. A pinch of salt can really bring out the flavours.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your asafoetida doesn’t contain any hidden ingredients.
• Spice Level Adjustment: For a milder dal, reduce the number of red chilies. For a spicier kick, add a few more! My friend, Priya, loves to add a finely chopped green chili to the tempering.
• Festival Adaptations: During Makar Sankranti or Pongal, some families add a little bit of coconut milk to the dal for extra richness.
• Regional Variations: In Maharashtra, they often add a touch of jaggery (gur) to balance the flavours. In Gujarat, a squeeze of lemon juice is common.

Serving Suggestions

Tuvar Dal is incredibly versatile. It’s fantastic with:

• Steamed rice – a classic pairing!
• Roti or chapati – perfect for soaking up all the delicious gravy.
• As a comforting soup on its own.
• A side dish with other Indian curries and vegetables.

Storage Instructions

Leftover Tuvar 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 and thaw it overnight in the refrigerator.

FAQs

Let’s answer some common questions:

1. What is the best type of Tuvar Dal to use for this recipe?

Any good quality tuvar dal will work, but look for lentils that are a vibrant yellow colour and free of any stones or debris.

2. Can I make the spice powder ahead of time?

Absolutely! In fact, I highly recommend it. Store the spice powder in an airtight container in a cool, dark place for up to a month.

3. How can I adjust the consistency of the dal?

If the dal is too thick, add a little more hot water. If it’s too thin, simmer it for a few more minutes to allow it to thicken.

4. What is asafoetida (hing) and can I substitute it?

Asafoetida is a resin with a pungent aroma that adds a unique flavour to Indian dishes. If you can’t find it, you can substitute it with a pinch of garlic powder or onion powder, but it won’t be quite the same.

5. Can I use a pot instead of a pressure cooker?

Yes, you can! Just cook the dal in a pot with plenty of water until the lentils are soft and easily mashed. This will take longer, about 45-60 minutes.

6. How do I know when the tamarind pulp is ready?

The tamarind pulp should be smooth and free of any seeds or fibers. It should also have a slightly tangy aroma.

Enjoy! I hope you love this Tuvar Dal recipe as much as my family does. Let me know in the comments how it turns out for you!