Toor Dal Recipe- Authentic Indian Lentil Curry with Double Tadka

Last Updated on 2 months by Neha Deshmukh

Toor Dal Recipe- Authentic Indian Lentil Curry with Double Tadka

Hey everyone! If you’re craving a comforting, flavorful Indian meal, look no further than this Toor Dal recipe. It’s a staple in many Indian households – and honestly, it was one of the first dishes I really mastered when I started learning to cook from my mom. This isn’t just any dal; it’s a Toor Dal with a double tadka (tempering), which takes it to a whole new level of deliciousness. Get ready for a bowl of pure comfort!

Why You’ll Love This Recipe

This Toor Dal is seriously special. It’s incredibly flavorful, thanks to the double tempering – that’s two rounds of spice-infused hot oil poured over the dal. It’s also surprisingly easy to make, even if you’re new to Indian cooking. Plus, it’s a wonderfully versatile dish. It pairs beautifully with rice, roti, or even a simple side of jeera rice. Trust me, once you try this, it’ll become a regular in your rotation.

Ingredients

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

• 1 cup toor dal / yellow lentils washed well (approx. 200g)
• 2-3 cups water (480-720ml)
• ½ teaspoon haldi / turmeric powder (approx. 2.5g)
• 1 teaspoon butter (approx. 5g)
• 1 teaspoon ghee / clarified butter (approx. 5g)
• 1 teaspoon cumin seeds/jeera (approx. 5g)
• 4-5 slit green chillies
• 1 teaspoon ginger garlic paste (approx. 5g)
• 2 medium onions very finely chopped (approx. 200g)
• 3 tomatoes very finely chopped (approx. 300g)
• Salt to taste
• 1 teaspoon red chilli powder (approx. 5g)
• ½ teaspoon turmeric powder (approx. 2.5g)
• 1 teaspoon roasted coriander seeds powder (approx. 5g)
• 2 tablespoons chopped coriander leaves (approx. 10g)
• ½ teaspoon crushed kasoori methi (approx. 2.5g)
• 2 tablespoons oil (approx. 30ml)
• 1 teaspoon cumin seeds/jeera (approx. 5g)
• 3-4 dried red chillies
• 2-3 slit green chillies
• ½ teaspoon red chilli powder (approx. 2.5g)
• 1 tablespoon chopped coriander leaves (approx. 5g)

Ingredient Notes

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

• Toor Dal Variations: You can use different types of toor dal – split or whole. Split toor dal cooks faster, but whole toor dal has a slightly nuttier flavor.
• Ghee vs. Oil: Ghee adds a beautiful richness to the tempering, but you can absolutely use oil if you prefer or are avoiding dairy. I like a mix of both!
• Kasuri Methi: This dried fenugreek leaf adds a unique, slightly bitter flavor. It’s so good, but I’ll cover substitutions in the FAQs if you can’t find it.
• Regional Spice Differences: Spice levels vary hugely across India! Feel free to adjust the red chilli powder to your liking. Some regions also add a pinch of asafoetida (hing) to the tempering for extra flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Cook the Dal: First, give your toor dal a good wash under cold water. Then, add it to a pressure cooker with 2-3 cups of water and ½ teaspoon of turmeric powder. Pressure cook for 4-5 whistles, or until the dal is beautifully tender. Once cooled, gently mash the dal with a spoon or a potato masher – you want it smooth, but still with a little texture.
2. First Tempering (Tadka): In a separate pan, heat the butter and ghee over medium heat. Once melted, add the cumin seeds. Let them sizzle for a few seconds until fragrant. Then, add the slit green chillies and ginger-garlic paste. Sauté for a minute until the raw smell disappears.
3. Build the Flavor: Add the finely chopped onions and sauté until they turn golden brown. This takes patience, but it’s worth it! Next, add the chopped tomatoes, salt, red chilli powder, turmeric powder, and coriander powder. Cook until the tomatoes soften and the oil starts to separate from the mixture.
4. Combine & Simmer: Pour the mashed dal into the tempering. Add about a cup of water (or more, depending on your desired consistency). Stir in the crushed kasoori methi and chopped coriander leaves. Bring to a simmer and cook for 5-7 minutes, allowing the flavors to meld together.
5. Second Tempering (The Magic Touch!): While the dal simmers, prepare the second tempering. Heat the oil in a small pan. Add the cumin seeds and let them sizzle. Then, add the dried red chillies, slit green chillies, and red chilli powder. Be careful not to burn the spices!
6. Final Flourish: Immediately pour the second tempering over the simmering dal. The sizzle is music to my ears! Stir well, garnish with fresh coriander leaves, and serve hot.

Expert Tips

• Washing the Dal: Washing removes excess starch, resulting in a lighter, less sticky dal.
• Don’t Rush the Onions: Golden brown onions are key to a flavorful dal.
• Adjust Water: Add water gradually to achieve your preferred consistency. Some like it thick, others like it more soupy.

Variations

• Vegan Adaptation: Simply replace the ghee and butter with oil.
• Spice Level Adjustment: Reduce or increase the amount of red chilli powder to suit your taste. My friend, Priya, likes to add a pinch of cayenne pepper for an extra kick!
• Gluten-Free: This recipe is naturally gluten-free.
• Festival Adaptations: During Makar Sankranti or Pongal, some families add a little bit of coconut milk to the dal for a richer, festive flavor.

Serving Suggestions

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

• With fluffy basmati rice.
• Alongside warm roti or naan.
• With a side of jeera rice (cumin rice).
• Accompanied by a simple vegetable side dish like aloo gobi (potato and cauliflower).

Storage Instructions

Leftover Toor Dal can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors continue to develop! You can also freeze it for up to a month.

FAQs

Q: What is the best way to wash Toor Dal?
A: Place the dal in a colander and rinse under cold running water until the water runs clear.

Q: Can I make Toor Dal in an Instant Pot?
A: Absolutely! Use the pressure cook/manual setting for 20-25 minutes, followed by a natural pressure release.

Q: What is Kasuri Methi and can I substitute it?
A: Kasuri Methi is dried fenugreek leaves. If you can’t find it, you can substitute with a pinch of dried oregano, but it won’t have the same unique flavor.

Q: How can I adjust the spice level of this dal?
A: Start with less red chilli powder and add more to taste. You can also remove the seeds from the green chillies to reduce their heat.

Q: What is the difference between ghee and oil in tempering?
A: Ghee adds a rich, nutty flavor and aroma. Oil is a good substitute if you prefer a lighter flavor or are avoiding dairy.

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