Toor Dal Recipe – Authentic Indian Lentil Curry with Garlic & Spice

Last Updated on 2 months by Neha Deshmukh

Toor Dal Recipe – Authentic Indian Lentil Curry with Garlic & Spice

Hey everyone! Today, I’m sharing a recipe that’s a total comfort food staple in my house – Toor Dal. It’s a simple lentil curry, packed with flavour, and honestly, it just feels like home. I first learned to make this from my auntie, and it’s been a go-to ever since. It’s perfect with roti, rice, or even just a dollop of yogurt on a cozy night in. Let’s get cooking!

Why You’ll Love This Recipe

This Toor Dal recipe is more than just a meal; it’s an experience. It’s wonderfully aromatic, thanks to the garlic, ginger, and especially the curry leaves. It’s also surprisingly easy to make, even if you’re new to Indian cooking. Plus, it’s incredibly versatile – you can adjust the spice level to your liking and even make it vegan! It’s a hearty, healthy, and satisfying dish that the whole family will enjoy.

Ingredients

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

• ½ cup toor dal, washed (about 150g)
• 1.5 cups water (360ml)
• ¼ teaspoon turmeric powder (about 0.6g)
• ¼ teaspoon peanut oil (about 1.2ml) – for cooking the dal
• 2 teaspoons peanut oil (about 10ml) – for the tadka/tempering
• 2 teaspoons garlic, finely chopped (about 6g)
• 1 teaspoon ginger, finely chopped (about 3g)
• 2 sprigs curry leaves, finely chopped (about 8-10 leaves)
• ½ cup onions, finely chopped (about 75g)
• 1 teaspoon salt (about 6g)
• ½ cup tomatoes, finely chopped (about 100g)
• 2 green chillies, finely chopped (adjust to taste)
• ½ teaspoon red chilli powder (about 1.5g)
• 1.5 teaspoons coriander powder (about 4.5g)
• ¼ teaspoon sugar (about 0.6g)
• ½ cup water (120ml) – for simmering
• 2 tablespoons coriander leaves, finely chopped (about 6g)
• 2 teaspoons ghee (about 10ml)
• 2 teaspoons garlic, finely chopped (about 6g) – for tempering
• ½ teaspoon cumin seeds (about 1.5g)
• ¼ teaspoon red chilli powder (about 0.6g) – for tempering
• ¼ teaspoon asafoetida (hing) (about 0.6g)

Ingredient Notes

Let’s talk ingredients! Using good quality ingredients really makes a difference.

• Toor Dal: Also known as split pigeon peas, toor dal is the star of the show. Make sure to wash it thoroughly before cooking to remove any impurities.
• Peanut Oil: I love using peanut oil for its flavour, but you can substitute it with vegetable oil or sunflower oil if you prefer.
• Curry Leaves: These little leaves are essential for that authentic South Indian flavour. If you can find fresh ones, definitely use them! Dried curry leaves work in a pinch, but the flavour isn’t quite the same.
• Asafoetida (Hing): This might sound a little strange, but trust me, it adds a wonderful savoury depth to the dal. It has a pungent smell, but it mellows out when cooked. If you can’t find it, you can skip it, but it really does elevate the flavour.
• Spice Levels: Indian cooking is all about personal preference! Feel free to adjust the amount of green chillies and red chilli powder to suit your taste. Some families like it mild, others like it fiery!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Cook the Dal: In a pressure cooker, combine the washed toor dal, 1.5 cups of water, turmeric powder, and ¼ teaspoon of peanut oil. Pressure cook for 10-12 minutes (about 5 whistles). Let the pressure release naturally, then gently mash the dal with a spoon or potato masher.
2. Sauté the Aromatics: Heat 2 teaspoons of peanut oil in a pan over medium heat. Add the chopped garlic, ginger, and curry leaves. Sauté for about 30 seconds, until fragrant. Then, add the chopped onions and salt. Cook until the onions are soft and golden brown.
3. Build the Flavour: Stir in the chopped tomatoes and green chillies. Add the red chilli powder, turmeric powder, coriander powder, and sugar. Cover the pan and cook for 3-4 minutes, until the tomatoes soften and become mushy.
4. Simmer the Dal: Mix in the mashed dal and ½ cup of water. Bring to a simmer, then reduce the heat and cook for another 5-7 minutes, stirring occasionally. Finally, stir in the chopped coriander leaves.
5. Prepare the Tempering (Tadka): This is where the magic happens! Heat the ghee in a small pan over medium heat. Add the finely chopped garlic and fry until golden brown. Add the cumin seeds, red chilli powder, and asafoetida. Fry for a few seconds, until fragrant.
6. Finish & Serve: Pour the tempering over the dal and mix well. Serve hot with roti or rice.

Expert Tips

• Don’t skip washing the dal! It removes dust and impurities.
• Mashing the dal after pressure cooking creates a creamier texture.
• Be careful not to burn the garlic in the tempering – burnt garlic tastes bitter.
• A pinch of sugar balances the flavours beautifully.

Variations

• Vegan Adaptation: Simply substitute the ghee with a vegan-friendly oil like coconut oil or avocado oil.
• Spice Level Adjustment: Add more or fewer green chillies and red chilli powder to control the heat.
• Pressure Cooker vs. Pot Cooking: If you don’t have a pressure cooker, you can cook the dal in a pot. It will take longer – about 45-60 minutes – and you’ll need to add more water.
• Regional Variations:
  • Maharashtra Style: Add a pinch of goda masala for a unique flavour.
  • Karnataka Style: Include a small piece of tamarind pulp for a tangy twist. My friend’s grandmother always added a tiny bit!

Serving Suggestions

Toor Dal is incredibly versatile. Here are a few ideas:

• Serve with hot roti or paratha.
• Enjoy with a side of steamed rice.
• Pair it with a simple vegetable side dish like aloo gobi (potato and cauliflower curry).
• A dollop of yogurt on top adds a cooling contrast.

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 flavours meld together!

FAQs

Q: What is Toor Dal and its health benefits?
A: Toor Dal is a split pigeon pea lentil, a staple in Indian cuisine. It’s packed with protein, fibre, and essential nutrients, making it a healthy and filling meal.

Q: Can I use a different type of lentil?
A: While toor dal is traditional, you can experiment with other lentils like masoor dal (red lentils) or moong dal (yellow lentils), but the flavour and texture will be different.

Q: How do I adjust the spice level of this dal?
A: Easily! Reduce the amount of green chillies and red chilli powder for a milder flavour, or add more for a spicier kick.

Q: What is asafoetida (hing) and can I skip it?
A: Asafoetida is a resin with a pungent smell that adds a savoury depth to Indian dishes. You can skip it if you can’t find it, but it really enhances the flavour.

Q: How can I prevent the dal from sticking to the bottom of the pot?
A: Use a heavy-bottomed pot and stir frequently, especially during the simmering stage. Adding a little extra water can also help.

Enjoy making this Toor Dal! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!