Authentic Tuvar Dal Recipe – Tamil Nadu Style Tomato Dal

Last Updated on 2 months by Neha Deshmukh

Authentic Tuvar Dal Recipe – Tamil Nadu Style Tomato Dal

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a classic Tamil Nadu style Tuvar Dal, also known as Tomato Dal. This dal is a staple in South Indian homes, and for good reason. It’s comforting, flavorful, and surprisingly easy to make once you get the hang of it. I first learned to make this from my paati (grandmother), and it instantly transported me back to countless family meals. Let’s get cooking!

Why You’ll Love This Recipe

This Tuvar Dal isn’t just another lentil dish. The combination of tangy tamarind, sweet tomatoes, and aromatic spices creates a symphony of flavors. It’s perfect with a steaming bowl of rice, a side of sabzi (vegetable dish), and a dollop of ghee. Plus, it’s a wonderfully nourishing and satisfying meal.

Ingredients

Here’s what you’ll need to create this delicious dal:

• 1 cup tuvar dal (split pigeon peas) – about 200g
• 2.5 cups water – about 600ml
• ?? Tomatoes – about 1.5-2 cups chopped (3-4 medium)
• 1 inch ginger, roughly chopped
• 2 garlic cloves
• 1 tablespoon tamarind
• 2-3 green chilies, slit
• 1 teaspoon coriander powder
• ?? Turmeric powder – about ½ teaspoon
• ?? Red chili powder – about ½ – 1 teaspoon (adjust to taste)
• 3-4 tablespoons ghee or oil
• 2-3 dried red chilies
• 6-8 garlic cloves, chopped
• 12-15 curry leaves
• 1 pinch asafoetida (hing)
• ?? Cumin seeds – about ½ teaspoon
• Salt to taste

Ingredient Notes

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

Tuvar Dal: Understanding Varieties & Quality
Tuvar dal, or split pigeon peas, is the star. Look for a bright yellow color – that usually indicates freshness. There are different varieties, but any good quality tuvar dal will work beautifully.

Tomatoes: Choosing the Right Type for Dal
Ripe, juicy tomatoes are key. I prefer using Roma tomatoes for their sweetness and lower water content, but any good quality tomato will do.

Spices: The Core of South Indian Flavor – Turmeric, Red Chili & Coriander
These spices are the backbone of South Indian cooking. Don’t be shy with them! Freshly ground spices will always give you the best flavor, but pre-ground are perfectly fine for everyday cooking.

Tamarind: A Key Souring Agent – Pulp vs. Whole
Tamarind adds that signature tangy flavor. I usually use tamarind pulp for convenience, but you can soak whole tamarind in hot water and extract the pulp yourself. About 1 tablespoon of pulp is equivalent to a small lemon-sized piece of whole tamarind.

Ghee vs. Oil: Regional Preferences & Flavor Impact
Traditionally, ghee (clarified butter) is used for tempering, lending a rich, nutty flavor. However, oil (vegetable, sunflower, or coconut oil) works just as well, especially if you’re looking for a lighter option.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the tuvar dal a good rinse under cold water. This removes any dust or impurities.
2. In a pressure cooker, combine the rinsed dal, chopped tomatoes, ginger, garlic cloves, turmeric powder, and 2.5 cups of water.
3. Pressure cook on medium heat for 7-8 whistles, or until the dal is soft and mushy. Let the pressure release naturally.
4. While the dal is cooking, soak the tamarind in about ½ cup of hot water for 20 minutes. Once softened, extract the pulp using your hands, straining it to remove any seeds or fibers.
5. Once the pressure has released, open the cooker and gently mash the cooked dal. Add the tamarind pulp, green chilies, turmeric powder, red chili powder, coriander powder, and salt.
6. Simmer the dal on low heat for 8-10 minutes, allowing the flavors to meld together.
7. Now for the tadka (tempering)! Heat ghee or oil in a small pan over medium heat. Add cumin seeds and let them splutter.
8. Add chopped garlic and dried red chilies, sautéing until the garlic turns golden brown.
9. Add curry leaves and asafoetida (hing). Sauté for a few seconds until fragrant.
10. Carefully pour the hot tempering over the simmering dal. Mix well and let the flavors blend for 5-6 minutes before serving.

Expert Tips

Here are a few tricks I’ve learned over the years:

Achieving the Perfect Dal Consistency
If the dal is too thick, add a little hot water to reach your desired consistency. If it’s too thin, simmer for a few more minutes to allow it to thicken.

Blooming the Spices for Maximum Flavor
Don’t rush the tempering! Allowing the spices to bloom in the hot ghee/oil releases their full aroma and flavor.

Balancing the Sweet, Sour & Spicy Notes
Taste as you go! Adjust the amount of tamarind, red chili powder, and salt to achieve the perfect balance of flavors.

Pressure Cooking Tips for Tender Dal
Ensure the dal is fully submerged in water. This prevents it from burning and ensures even cooking.

Variations

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

Vegan Tuvar Dal
Simply substitute the ghee with vegetable oil.

Gluten-Free Tuvar Dal
This recipe is naturally gluten-free!

Spice Level Adjustment – Mild, Medium, Hot
Adjust the amount of red chili powder and green chilies to your preference. For a milder dal, use just ½ teaspoon of red chili powder and omit the green chilies.

Festival Adaptations – Pongal & Special Occasions
During Pongal, this dal is often served with ven pongal (savory rice porridge). It’s also a common dish for family gatherings and celebrations.

Regional Variations – Maharashtra & Karnataka Styles
In Maharashtra, they often add a touch of jaggery (gur) for sweetness. In Karnataka, you might find a slightly thicker consistency and the addition of coconut.

Serving Suggestions

Serve this Tuvar Dal hot with:

• Steaming white rice
• Roti or chapati (Indian flatbread)
• A side of sabzi (vegetable dish) like bhindi masala (okra stir-fry) or aloo gobi (potato and cauliflower curry)
• A dollop of ghee for extra richness
• A sprinkle of chopped coriander leaves for garnish

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 have had time to develop!

FAQs

What type of Tuvar Dal is best for this recipe?
Any good quality tuvar dal will work, but look for a bright yellow color.

Can I use lemon juice instead of tamarind?
You can, but the flavor won’t be quite the same. Use about 2-3 tablespoons of lemon juice.

How do I adjust the spice level of this dal?
Reduce or increase the amount of red chili powder and green chilies.

What is asafoetida (hing) and why is it used?
Asafoetida is a pungent spice that adds a unique savory flavor. It also aids in digestion.

Can I make this dal in an Instant Pot?
Yes! Use the pressure cook/manual setting for 10-12 minutes, followed by a natural pressure release.

How can I prevent the dal from sticking to the bottom of the pot?
Ensure there’s enough water and stir occasionally while simmering. You can also use a heavy-bottomed pot.

Enjoy this authentic Tuvar Dal recipe! I hope it brings a little bit of South Indian sunshine to your kitchen. Let me know in the comments how it turns out for you!