Toor Daal Recipe- Authentic Indian Lentils with Kokum & Peanuts

Last Updated on 2 months by Neha Deshmukh

Toor Daal Recipe: Authentic Indian Lentils with Kokum & Peanuts

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – a comforting, flavorful Toor Daal. It’s the kind of dish that just feels like home, and I’m so excited to walk you through making it. This isn’t just any daal; the addition of kokum and peanuts gives it a unique tang and delightful texture. Trust me, you’ll love it!

Why You’ll Love This Recipe

This Toor Daal is more than just a simple lentil dish. It’s packed with flavour, incredibly satisfying, and surprisingly easy to make. The kokum adds a lovely sourness that balances the richness, while the peanuts give a wonderful crunch. It’s perfect for a weeknight dinner, a festive meal, or even just when you’re craving something warm and comforting. Plus, it’s naturally gluten-free and can easily be made vegan!

Ingredients

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

• 1 ½ cups Toor Daal (approx. 250g)
• 4 ½ cups Water (approx. 1070ml) – plus extra for consistency
• ¼ cup Raw Peanuts (approx. 30g)
• ⅛ tsp Fenugreek Seeds (approx. 0.5g)
• Salt to taste
• ¼ tsp Turmeric Powder (approx. 1g)
• ½ tsp Red Chili Powder (approx. 2g)
• 2 tsp Coriander Powder (approx. 6g)
• 1 tsp Cumin Powder (approx. 3g)
• 1 tsp Garam Masala (approx. 3g)
• 3-4 Kokum (dried mangosteen)
• 2 Green Chilies
• 1 medium Tomato, chopped
• 3 Tbsp Jaggery (approx. 45g)
• 1 tsp Dry Mango Powder (Amchur) (approx. 3g)
• 2 tsp Ginger, grated
• 1 Tbsp Lemon/Lime Juice (approx. 15ml)
• 5 sprigs Cilantro (Coriander), chopped
• 2 tsp Oil (approx. 10ml)
• 2 tsp Ghee (Clarified Butter) (approx. 10ml)
• ½ tsp Mustard Seeds (approx. 2g)
• ½ tsp Cumin Seeds (approx. 2g)
• ⅛ tsp Fenugreek Seeds (approx. 0.5g)
• Pinch of Asafoetida (Hing)
• 1 Whole Dried Red Chili
• 4 Whole Cloves
• 1 inch piece Cinnamon Stick
• 1 sprig Curry Leaves

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Toor Daal: Also known as Arhar Daal, this is a split pigeon pea lentil. It’s a staple in Indian cooking and cooks up beautifully. Make sure to rinse it well before soaking.
• Kokum: This is the secret ingredient! Kokum adds a fantastic tangy flavour. If you can’t find it, you can substitute with tamarind paste (about 1 tbsp), but the flavour won’t be quite the same.
• Fenugreek Seeds: Don’t skip these! They add a subtle bitterness that really rounds out the flavour. A little goes a long way.
• Raw Peanuts: These add a lovely texture. You can use roasted peanuts in a pinch, but raw ones give a better bite.
• Ghee: Ghee adds a richness and aroma that’s hard to beat. You can substitute with oil, but ghee really elevates the flavour.
• Tempering Variations: Every family has their own spin on the tempering (tadka)! Some people add dried red chilies, others use different combinations of spices. Feel free to experiment and make it your own. In South India, you might find curry leaves and mustard seeds being the stars of the tempering.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, drain your soaked Toor Daal and add it to a pressure cooker. Pour in 4 ½ cups of water, along with the fenugreek seeds, salt, peanuts, and turmeric powder.
2. Seal the pressure cooker and cook for 4-5 whistles over medium-high heat. Once cooked, turn off the heat and let the pressure release naturally. This is important – don’t force it!
3. Once the pressure has released, open the cooker and return it to medium heat. Now, add the red chili powder, cumin powder, coriander powder, garam masala, kokum, green chilies, chopped tomato, grated ginger, and jaggery.
4. Give everything a good mix and gradually add up to 4 cups of water (or more, depending on how thick you like your daal) to achieve your desired consistency.
5. Let the daal simmer for at least 10 minutes, but honestly, the longer it simmers, the better the flavours meld. I often let it go for 20-30 minutes!
6. While the daal is simmering, let’s make the tempering. Heat the oil and ghee in a small skillet over medium heat. Add the mustard seeds and wait for them to pop.
7. Once the mustard seeds pop, add the cumin seeds, fenugreek seeds, cloves, cinnamon stick, asafoetida, whole dried red chili, and curry leaves. Sauté briefly, just until fragrant (about 30 seconds). Be careful not to burn the spices!
8. Pour the hot tempering into the daal. Stir in the lemon/lime juice and dry mango powder.
9. Taste and adjust the sweetness, salt, or spices as needed. Finally, garnish with fresh cilantro and serve hot!

Expert Tips

• Soaking the Daal: Soaking the Toor Daal for at least 30 minutes (or even overnight) helps it cook faster and become creamier.
• Don’t Overcook: Overcooked daal can become mushy. Keep an eye on it and adjust the cooking time accordingly.
• Simmering is Key: The simmering step is crucial for developing the flavours. Don’t rush it!
• Adjust the Spice: Feel free to adjust the amount of red chili powder and green chilies to your liking.

Variations

• Vegan Adaptation: Simply substitute the ghee with oil.
• Spice Level Adjustment: Reduce or omit the green chilies and red chili powder for a milder flavour. Add a pinch of cayenne pepper for extra heat.
• Gluten-Free: This recipe is naturally gluten-free!
• Festival Adaptations: During Makar Sankranti or Pongal, some families add a bit of freshly grated coconut to the daal for a festive touch. My grandmother always did!

Serving Suggestions

This Toor Daal is incredibly versatile. It’s fantastic with:

• Steaming hot rice
• Warm roti or naan
• A side of vegetable sabzi (stir-fry)
• A dollop of yogurt

Storage Instructions

Leftover Toor Daal can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 2 months. Reheat gently on the stovetop or in the microwave.

FAQs

What is Toor Daal and its health benefits?

Toor Daal is a split pigeon pea lentil, a great source of protein, fiber, and iron. It’s also low in fat and cholesterol.

Can I use a different type of lentil?

While Toor Daal is traditional for this recipe, you can experiment with other lentils like Masoor Daal (red lentils) or Moong Daal (yellow split lentils). Keep in mind that cooking times may vary.

What does Kokum add to the daal?

Kokum adds a unique tangy flavour that balances the richness of the daal. It’s a key ingredient in many South Indian dishes.

How can I adjust the spice level?

Reduce or omit the green chilies and red chili powder for a milder flavour.

Can I make this daal ahead of time?

Absolutely! This daal actually tastes even better the next day as the flavours have more time to meld.