Spicy Tomato Dal Recipe – Pepper, Cumin & Tamarind Flavors

Last Updated on 1 month by Neha Deshmukh

Spicy Tomato Dal Recipe – Pepper, Cumin & Tamarind Flavors

Hey everyone! If you’re anything like me, a comforting bowl of dal is a hug in a bowl. And this Spicy Tomato Dal? It’s extra special. I first stumbled upon a version of this when visiting my aunt in Andhra Pradesh, and I’ve been tweaking it ever since to get that perfect balance of tangy, spicy, and utterly delicious. It’s a little different from your everyday dal, thanks to the generous dose of pepper, cumin, and a touch of tamarind. Trust me, you’ll love it!

Why You’ll Love This Recipe

This isn’t your grandma’s dal (though, with all due respect to grandmas and their amazing dals!). This recipe is a flavour explosion. The combination of roasted spices, tangy tamarind, and fresh tomatoes creates a depth of flavour that’s seriously addictive. Plus, it’s surprisingly easy to make – ready in under 20 minutes! It’s perfect for a quick weeknight meal or a comforting weekend lunch.

Ingredients

Here’s what you’ll need to whip up this spicy tomato dal:

• 2 tbsp pepper (around 15g)
• 2 tbsp cumin (around 15g)
• 6 cloves garlic
• 2 chopped tomatoes (about 300g)
• 1 cup tamarind extract (240ml)
• 2 green chilies (adjust to your spice preference!)
• 2 tbsp oil (30ml)
• 1 tsp mustard seeds (around 5g)
• 1 tsp cumin (around 5g)
• 1 dried red chili
• Pinch of hing (asafoetida)
• Few curry leaves (about 10-12)
• 1 tsp turmeric powder (around 5g)
• 1 tsp salt (or to taste)
• 4 cups water (960ml)
• 1 cup cooked toor dal (about 200g)
• 2 tbsp coriander (fresh, chopped)

Ingredient Notes

Let’s talk ingredients! A few things will really make this dal shine:

• Tamarind Extract: This is key for that signature tangy flavour. You can find tamarind concentrate in most Indian grocery stores. If you’re using tamarind pulp, soak it in warm water for about 20 minutes, then strain to get the extract.
• Toor Dal (Split Pigeon Peas): This is the traditional dal used in this recipe. Make sure it’s cooked until soft and creamy before adding it to the dal. I usually pressure cook mine for about 3-4 whistles.
• Hing (Asafoetida): Don’t skip this! It adds a unique savoury flavour that’s hard to describe. A little goes a long way. You can find it as a powder or resin in Indian grocery stores.
• Pepper-Cumin-Garlic Blend: This is where the magic happens. Coarsely crushing these spices releases their aromas and flavours. A mortar and pestle is ideal, but a spice grinder works too – just don’t overdo it and turn it into a powder!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, coarsely crush the pepper, cumin, and garlic using a mortar and pestle. Set aside – this is your flavour bomb!
2. In a separate bowl, mash the chopped tomatoes with the tamarind extract and green chilies until you have a pulpy mixture.
3. Heat the oil in a kadai (or a deep pan) over medium heat. Add the mustard seeds, cumin, dried red chili, hing, and curry leaves. Let them splutter and sizzle – that’s where the flavour starts building!
4. Add the tomato-tamarind mixture to the kadai, along with the turmeric powder and salt. Simmer for about 5 minutes, stirring occasionally, until the tomatoes soften.
5. Pour in the water and adjust the consistency to your liking. Bring the mixture to a boil.
6. Now, stir in the cooked toor dal and the crushed pepper-cumin-garlic masala. Simmer for another 2 minutes, allowing the flavours to meld together.
7. Finally, garnish with fresh coriander and serve hot!

Expert Tips

• Don’t be afraid to adjust the amount of green chilies to suit your spice tolerance.
• For a smoother dal, you can blend a portion of it before adding the toor dal.
• If the dal is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your tamarind extract doesn’t contain any hidden ingredients.
• Spice Level Adjustment: Reduce or omit the green chilies for a milder dal. You can also add a pinch of red chili powder for extra heat.
• Regional Variations:
  • South Indian Style: Add a squeeze of lemon juice at the end for extra tang.
  • North Indian Style: A dollop of ghee (clarified butter) at the end adds richness and flavour.
• Festival Adaptations: This dal is fantastic for Makar Sankranti or Pongal! Serve it with a side of rice and a traditional sweet dish. My family loves it with ellu bella (a sesame and jaggery mixture).

Serving Suggestions

This Spicy Tomato Dal is amazing on its own, but it’s even better with:

• Steamed rice – a classic pairing!
• Roti or naan – perfect for soaking up all that delicious gravy.
• A side of papadums (crispy lentil wafers) for extra crunch.
• A dollop of yogurt to cool things down.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavours actually develop even more overnight!

FAQs

Let’s answer some common questions:

• Is this dal best served hot or cold? Definitely hot! The flavours are most vibrant when it’s warm.
• Can I use dal powder instead of cooked toor dal? While you can use dal powder, the texture won’t be the same. Cooked toor dal provides a creamier consistency.
• What is hing and where can I find it? Hing (asafoetida) is a pungent spice used in Indian cooking. You can find it in most Indian grocery stores, usually in powder form.
• How can I adjust the sourness of the dal? Add a squeeze of lemon or lime juice to brighten the flavours.
• Can this dal be made in an Instant Pot? Absolutely! Sauté the spices, then add the tomatoes, tamarind, and water. Pressure cook for 5-7 minutes, then stir in the cooked dal.
• What is the best type of rice to serve with this dal? Basmati rice is a great choice – its fluffy texture complements the dal perfectly.

Enjoy! I hope this Spicy Tomato Dal becomes a new favourite in your kitchen. Let me know what you think in the comments below!