Authentic Tuvar Dal Recipe – Tamarind & Tomato Tadka

Last Updated on 2 months by Neha Deshmukh

Authentic Tuvar Dal Recipe – Tamarind & Tomato Tadka

Introduction

There’s just something about a warm bowl of dal with rice that feels like home, doesn’t there? This Tuvar Dal, with its lovely tangy twist from tamarind and a vibrant tomato tadka, is a family favorite. I first learned to make this from my aaji (grandmother), and it’s a recipe I’ve tweaked and perfected over the years. It’s comforting, flavorful, and surprisingly easy to make – perfect for a weeknight meal or a special occasion. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any Tuvar Dal recipe. The tamarind adds a beautiful sourness that balances the richness of the dal and the sweetness of the tomatoes. The tadka (tempering) is the star, infusing the dal with incredible aroma and flavor. Plus, it’s a wonderfully nourishing and satisfying meal.

Ingredients

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

• 1 cup tuvar dal (split pigeon peas)
• 3 large tomatoes, roughly chopped
• 1 whole onion, finely chopped
• 1 tbsp dry tamarind pulp
• ½ tsp salt (or to taste)
• 1 tsp chili powder (adjust to your spice preference)
• ½ tsp turmeric powder
• 1 tbsp ghee (or oil)
• ½ tsp brown mustard seeds
• ½ tsp cumin seeds
• ⅛ tsp hing (asafoetida)
• 20 curry leaves
• 4 garlic cloves, minced
• 1 whole diced red chili
• 1 tsp urad dal (split black lentils)

Ingredient Notes

Let’s talk ingredients! A few tips to make sure your dal turns out perfect:

• Tuvar Dal: This is the star! Look for good quality, split pigeon peas. It’s readily available in Indian grocery stores and online. About 200g of tuvar dal is equivalent to 1 cup.
• Tamarind Pulp: Tamarind adds that signature tang. You can use pulp, concentrate, or even a block of tamarind that you soak yourself. Regional variations exist – some prefer a more pronounced tamarind flavor, others a milder one.
• Hing/Asafoetida: Don’t skip this! It adds a unique savory depth. A little goes a long way. If you’re sensitive to the smell, don’t worry, it mellows out during cooking.
• Ghee vs. Oil: Traditionally, ghee is used for the tadka, lending a beautiful nutty flavor. But oil works just fine if you prefer! I sometimes use a mix of both.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the tamarind in ½ cup of warm water for about 5 minutes. This helps to soften it and release all that lovely flavor. Once softened, squeeze the pulp to extract the flavor, then strain it to remove any seeds. Set the tamarind water aside.
2. Now, in a pressure cooker, combine the tuvar dal, chopped tomatoes, chopped onion, tamarind water, salt, chili powder, turmeric powder, and 3 cups of water.
3. Pressure cook on medium heat for about 8 minutes. Once cooked, let the pressure release naturally for about 15 minutes. This is important for a creamy texture!
4. Once the pressure is released, carefully open the cooker and mash the dal mixture until it’s smooth. You can use a potato masher or the back of a spoon.
5. Time for the tadka! Heat the ghee (or oil) in a small pan over medium heat. Add the mustard seeds and let them splutter.
6. Next, add the cumin seeds, hing, curry leaves, minced garlic, diced red chili, and urad dal. Sauté for a minute or two until the urad dal turns golden brown and fragrant. Be careful not to burn the spices!
7. Pour the hot tadka over the mashed dal and mix well. Taste and adjust the salt and spice levels as needed.

Expert Tips

• For a smoother dal, rinse the tuvar dal thoroughly before cooking.
• Don’t overcook the dal! It should be soft but still hold its shape slightly.
• The tadka is all about timing. Make sure the spices are fragrant but not burnt.
• A squeeze of lemon juice at the end can brighten up the flavors even more.

Variations

This recipe is a great base for experimentation!

• Vegan Adaptation: Simply substitute the ghee with your favorite cooking oil.
• Spice Level Adjustment: Adjust the amount of chili powder to your liking. You can also add a pinch of cayenne pepper for extra heat.
• Regional Variations:
  • Maharashtra: Often includes a touch of jaggery (gur) for a sweet and sour balance.
  • Karnataka: Sometimes includes coconut milk for a richer, creamier texture.
  • Gujarati: May include a pinch of sugar and a squeeze of lemon juice.
• Festival Adaptations: During Makar Sankranti or Pongal, some families add a bit of sesame seeds to the tadka for extra flavor and auspiciousness.

Serving Suggestions

Serve this Tuvar Dal hot with steamed rice, roti, or naan. A side of papadums and a dollop of yogurt complete the meal perfectly. It’s also delicious with a simple vegetable side dish like sautéed spinach or cabbage.

Storage Instructions

Leftover Tuvar 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 flavors meld together!

FAQs

• What is Tuvar Dal and where can I find it? Tuvar Dal is split pigeon peas, a staple in Indian cuisine. You can find it at most Indian grocery stores or online retailers.
• Can I use fresh tomatoes instead of canned? Absolutely! About 3 medium-sized fresh tomatoes will work perfectly.
• How do I adjust the sourness of the dal? Add more or less tamarind pulp to suit your taste. You can also add a squeeze of lemon juice at the end.
• What is Hing and is it essential to the recipe? Hing (asafoetida) is a pungent spice that adds a unique savory flavor. While not essential, it really elevates the dish.
• Can this dal be made ahead of time? Yes! You can make the dal a day or two in advance and store it in the refrigerator. Just make the tadka fresh before serving.
• What is the best way to temper the dal for maximum flavor? Use good quality ghee or oil, and don’t rush the process. Let the spices splutter and become fragrant before pouring the tadka over the dal.