Toor Dal Recipe – Authentic Indian Lentil Curry with Amchur

Last Updated on 2 months by Neha Deshmukh

Toor Dal Recipe – Authentic Indian Lentil Curry with Amchur

Introduction

There’s just something so comforting about a warm bowl of dal, isn’t there? It’s the kind of food that feels like a hug from the inside out. This Toor Dal recipe is a family favorite – a simple, flavorful lentil curry that’s perfect for a weeknight dinner or a special occasion. I first made this when I was just starting to learn Indian cooking, and it quickly became a staple. The little touch of amchur (dried mango powder) really brightens everything up, giving it a lovely tangy twist. You’ll absolutely love it!

Why You’ll Love This Recipe

This Toor Dal recipe is quick, easy, and packed with flavor. It’s a wonderfully nourishing meal that comes together in under an hour, thanks to the Instant Pot! But don’t worry if you don’t have one – I’ll share stovetop instructions too. It’s also incredibly versatile; you can adjust the spice level to your liking and easily adapt it to be vegan. Plus, it pairs beautifully with rice or roti.

Ingredients

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

• 1 cup split pigeon peas (toor dal) – about 200g
• 2 tablespoons oil – (vegetable, canola, or ghee) – about 30ml
• 1 teaspoon cumin seeds – about 5g
• 0.5 teaspoon black mustard seeds – about 2.5g
• 1 Indian green chili – finely minced
• 3 cups water – about 720ml
• 0.25 cup frozen onion masala – about 60g
• 6 amchur slices (aam khatai) – about 15g
• 1 teaspoon salt – about 6g
• 0.25 teaspoon black pepper – about 1.25g
• 0.25 teaspoon garam masala – about 1.25g
• 0.25 teaspoon turmeric – about 1.25g
• 0.125 teaspoon cayenne – (adjust to taste) – about 0.6g
• Cilantro (garnish) – chopped, for serving

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Toor Dal (Split Pigeon Peas): This is the star of the show! Make sure you’re using good quality toor dal – it should be bright yellow and free of any debris. A quick rinse before soaking helps remove any dust.
• Amchur (Dried Mango Powder): This adds a wonderful tangy flavor that balances the richness of the dal. If you can’t find amchur, I’ll share a substitution in the FAQs!
• Onion Masala: This is a pre-made onion paste that’s commonly used in Indian cooking. You can find it frozen in Indian grocery stores. If you can’t find it, don’t worry – you can easily make your own by blending 2 medium onions with a little ginger and garlic.
• Spice Levels: Feel free to adjust the cayenne pepper to your liking. If you’re sensitive to spice, start with a pinch and add more as needed. My family likes a little kick, so I usually add the full amount!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the toor dal in cold water for about 15-20 minutes. This helps it cook faster and become creamier. Then, drain and rinse it thoroughly.
2. Now, set your Instant Pot to sauté mode. Add the oil and let it heat up for about a minute. Add the cumin seeds, mustard seeds, and minced green chili. Sauté until the cumin seeds turn aromatic and golden-brown – this usually takes about 30 seconds to a minute.
3. Add the soaked dal, water, onion masala, amchur slices, salt, pepper, garam masala, turmeric, and cayenne. Give everything a good stir to combine.
4. Secure the lid on the Instant Pot, making sure the pressure valve is set to sealing. Cook on high pressure for 7 minutes.
5. Once the cooking time is up, let the pressure release naturally for 20 minutes. Then, carefully quick release any remaining pressure.
6. Give the dal a gentle stir. If it’s too thick, add a little more water to reach your desired consistency.
7. Finally, garnish with fresh cilantro and serve hot with basmati rice or roti.

Expert Tips

• Don’t skip the soaking step! It really does make a difference in the texture of the dal.
• Keep a close eye on the cumin and mustard seeds while they’re sautéing – they can burn quickly.
• Adjust the amount of water to achieve your preferred consistency. Some people like their dal thicker, while others prefer it more soupy.

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your oil is plant-based.
• Spice Level Adjustment: As mentioned before, adjust the cayenne pepper to your liking. You can also add a pinch of red chili powder for extra heat.
• Instant Pot vs. Stovetop: If you don’t have an Instant Pot, you can cook this dal on the stovetop. Combine all the ingredients in a pressure cooker or a heavy-bottomed pot. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the dal is tender.
• Regional Variations: In Maharashtra, they often add a touch of jaggery (gur) for sweetness. In Karnataka, you might find coconut milk added for extra richness.
• Festival Adaptations: During festivals, some families add a tadka (tempering) of ghee, red chilies, and asafoetida (hing) to the finished dal for an extra layer of flavor.

Serving Suggestions

Toor Dal is incredibly versatile! Here are a few of my favorite ways to serve it:

• With fluffy basmati rice and a side of vegetable curry.
• With warm roti or naan bread.
• As part of a larger Indian thali (platter).
• Alongside a cooling raita (yogurt dip).

Storage Instructions

Leftover Toor 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 it will keep for up to 2 months.

FAQs

• What is Toor Dal and its health benefits? Toor Dal is a split pigeon pea lentil, a staple in Indian cuisine. It’s a great source of protein, fiber, and iron, making it a very healthy and nutritious meal.
• Can I use fresh onions instead of frozen onion masala? Absolutely! You’ll need about 2 medium onions, finely chopped and sautéed until golden brown. You can also add a little ginger and garlic while sautéing.
• What is Amchur and can I substitute it? Amchur is dried mango powder, adding a tangy flavor. If you can’t find it, you can substitute with 1-2 tablespoons of lemon juice or tamarind paste.
• How do I adjust the spice level of this dal? Start with a small amount of cayenne pepper and add more to taste. You can also use milder green chilies or omit them altogether.
• Can this dal be made ahead of time? Yes! You can make this dal a day or two in advance. The flavors actually develop even more over time. Just reheat it gently before serving.