Toor Dal Recipe- Authentic Indian Lentil Curry with Double Tempering

Last Updated on 4 months by Neha Deshmukh

Toor Dal Recipe: Authentic Indian Lentil Curry with Double Tempering

Hey everyone! If you’re anything like me, a comforting bowl of dal is a hug in a bowl. Today, I’m sharing my go-to recipe for Toor Dal – a classic Indian lentil curry that’s incredibly flavorful and surprisingly easy to make. I first learned this recipe from my grandmother, and it’s been a family favorite ever since. The secret? A double tempering! Trust me, it makes all the difference.

Why You’ll Love This Recipe

This Toor Dal isn’t just any dal. It’s creamy, aromatic, and packed with flavor thanks to the double tempering process. It’s a complete protein source, naturally gluten-free, and incredibly satisfying. Plus, it pairs beautifully with rice, roti, or even a simple side of yogurt. It’s perfect for a weeknight dinner or a special occasion.

Ingredients

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

• 1 cup split pigeon pea (toor/arhar dal) – about 200g
• 1/4 cup split chickpeas (chana dal) – about 50g
• 2 ½ cups water – about 600ml
• ½ cup tomato, chopped – about 120g
• 1 teaspoon salt – about 6g
• ½ teaspoon turmeric powder – about 2.5g
• 1 teaspoon ginger, chopped – about 5g
• 1 tablespoon onions, chopped – about 15g
• 2 tablespoons ghee/oil – about 30ml
• 1 teaspoon cumin seeds (jeera) – about 5g
• 1 teaspoon garlic, finely chopped – about 5g
• ½ cup onion, chopped – about 75g
• ½ cup tomatoes, chopped – about 120g
• 1 teaspoon red chili powder – about 5g
• 1 teaspoon coriander powder – about 5g
• 1 teaspoon garam masala powder – about 5g
• 1 tablespoon kasuri methi (dried fenugreek leaves) – about 8g
• 2-3 dried red chilies
• 1 bay leaf
• 2 cloves
• Fresh coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients! A blend of toor dal and chana dal gives this dal a lovely texture and flavor. Toor dal cooks down beautifully, becoming soft and creamy, while chana dal adds a bit of bite.

Using good quality ghee really elevates the flavor. If you don’t have ghee, you can use any cooking oil, but ghee adds a richness you won’t get otherwise.

Spice levels are totally customizable! Feel free to adjust the amount of red chili powder to your liking. Some families love a fiery dal, while others prefer a milder flavor.

And don’t skip the kasuri methi! It adds a unique, slightly bitter flavor that’s essential to authentic Indian dal. Crush it between your palms before adding it to release its aroma.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the toor dal and chana dal thoroughly under cold water until the water runs clear. This helps remove any impurities.
2. Now, in a pressure cooker, combine the rinsed dals, water, turmeric powder, salt, chopped tomatoes, ginger, and onions.
3. Close the lid and pressure cook on medium heat for about 4 whistles. Once the pressure releases naturally, open the cooker.
4. Using a whisk, gently mash the cooked dal until it’s nice and creamy. Set it aside.
5. Time for the first tempering! Heat ghee in a separate pan. Add cumin seeds, chopped ginger, and garlic. Sauté until fragrant – about a minute.
6. Add the chopped onions and cook until they turn golden brown. Then, mix in asafoetida (hing), green chilies, chopped tomatoes, red chili powder, coriander powder, and garam masala.
7. Pour in ½ cup of water and let the mixture simmer for about 2 minutes, allowing the spices to bloom.
8. Pour this flavorful tempering over the cooked dal and mix well. If the dal is too thick, add a little more water to reach your desired consistency.
9. Now for the magic – the second tempering! In a small pan, heat ghee. Add cumin seeds, finely chopped garlic, chopped onions, dried red chilies (broken into pieces), bay leaf, and cloves.
10. Sauté until the onions are golden brown and fragrant. Sprinkle in the red chili powder and quickly pour the sizzling tempering over the dal. Be careful, it will splutter!
11. Mix well and garnish with fresh coriander leaves.

Expert Tips

• Don’t overcook the dal! You want it to be soft, but not mushy.
• Adjust the amount of water to achieve your preferred consistency. Some people like their dal thicker, others thinner.
• The second tempering is crucial for that authentic flavor. Don’t skip it!
• A pinch of sugar can balance the acidity of the tomatoes.

Variations

• Vegan Adaptation: Simply substitute the ghee with any plant-based oil.
• Spice Level Adjustment: Add more or less red chili powder to control the heat. You can also add a pinch of cayenne pepper for extra kick.
• Pressure Cooker vs. Instant Pot: You can easily make this in an Instant Pot! Use the same ingredients and cook on high pressure for 15 minutes, followed by a natural pressure release.
• Regional Variations:
  • Maharashtrian: Add a pinch of goda masala for a unique flavor.
  • Gujarati: Add a teaspoon of jaggery (gur) for a touch of sweetness. My friend’s mom always adds a little jaggery, and it’s divine!

Serving Suggestions

Serve this Toor Dal hot with steamed rice, roti, naan, or paratha. A side of raita (yogurt dip) and a simple vegetable dish completes the meal perfectly. It’s also delicious with a dollop of ghee on top!

Storage Instructions

Leftover Toor 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 meld together!

FAQs

Is Toor Dal healthy? Absolutely! Toor dal is a great source of protein, fiber, and essential nutrients. It’s also low in fat and cholesterol.

What is the best way to soak the dals? Soaking isn’t strictly necessary, but it can help reduce cooking time and make the dal easier to digest. Soak the dals in water for at least 30 minutes before cooking.

Can I make this dal ahead of time? Yes! You can make the dal a day or two in advance and store it in the refrigerator. Just add the second tempering right before serving.

What can I serve with Toor Dal besides rice? So many things! Roti, naan, paratha, jeera rice, vegetable curries, raita, and papadums are all great options.

How do I adjust the consistency of the dal? If the dal is too thick, add a little more water. If it’s too thin, simmer it for a few more minutes to allow it to thicken.