Toor Dal Recipe- Authentic Indian Lentils with Double Tempering

Last Updated on 2 months by Neha Deshmukh

Toor Dal Recipe: Authentic Indian Lentils with Double Tempering

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a classic Toor Dal. This isn’t just any lentil dish; it’s a comforting, flavorful staple in Indian households, and the double tempering takes it to a whole new level. I remember learning this recipe from my grandmother, and it instantly became a family favorite. It’s a bit of a process, but trust me, the results are so worth it.

Why You’ll Love This Recipe

This Toor Dal recipe is special because of its depth of flavor. The double tempering – a technique where we infuse the dal with aromatic spices twice – creates a truly unforgettable taste. It’s creamy, slightly spicy, and incredibly satisfying. Plus, it’s a fantastic source of protein and fiber! 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 toor dal (split pigeon peas)
• 1 tsp turmeric powder
• ½ cup diced onion
• 3 ½ cups water
• 3 tbsp vegetable oil (plus 3 tbsp for tempering)
• 1 cup diced onion
• 2 tomatoes, chopped
• 3 green chilies, slit
• 1 tbsp garlic-ginger paste
• 1 tsp kasoor methi (dried fenugreek leaves)
• 2 tsp cumin powder
• 1 tsp Kashmiri chili powder
• 1 tsp kosher salt
• 1 tsp mustard seeds
• ½ tsp cumin seeds
• 4-5 Kashmiri red chilies, whole
• 2 black cardamom pods
• 1 cinnamon bark (2-inch piece)

Ingredient Notes

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

Toor Dal: The Heart of the Dish
Toor dal is the star! It’s a split pigeon pea lentil, known for its slightly nutty flavor and ability to cook down to a creamy consistency. Make sure you rinse it thoroughly before cooking to remove any impurities.

Spice Blend: Understanding Kashmiri Chili Powder & Kasuri Methi
Kashmiri chili powder isn’t about heat; it’s all about color. It gives the dal a beautiful, vibrant red hue without making it overly spicy. Kasuri methi, or dried fenugreek leaves, adds a unique, slightly bitter aroma that’s essential to authentic Indian flavor. Don’t skip it if you can help it! You can find it at most Indian grocery stores.

Oil Choice: Regional Variations & Flavor Impact
Traditionally, ghee (clarified butter) is used for tempering, especially in North India. It adds a rich, nutty flavor. However, vegetable oil works perfectly well and is a great option if you prefer. Some people even use mustard oil for a more pungent flavor, particularly in Eastern India.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the toor dal thoroughly under cold water. Combine it in a saucepan with the turmeric powder, ½ cup of diced onion, and 3 ½ cups of water.
2. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about an hour, or until the lentils are completely soft and disintegrating. You might need to add a little more water if it gets too dry.
3. While the dal is simmering, let’s start the first tempering. Heat 3 tablespoons of oil in a separate pan. Add the 1 cup of diced onions and sauté until they turn golden brown and beautifully caramelized.
4. Add the green chilies and garlic-ginger paste to the onions and cook for another minute until fragrant.
5. Now, push the onion mixture to one side of the pan. Add the cumin powder, kasoor methi, Kashmiri chili powder, and salt. Toast the spices briefly in the oil – be careful not to burn them! Then, mix everything together with the onions.
6. Stir in the chopped tomatoes and cook until they soften, adding a splash of water if needed to prevent sticking.
7. Pour this flavorful masala (spice mixture) into the cooked lentils and simmer for another 10-15 minutes, allowing the flavors to meld together.
8. Time for the second tempering! In a small pan, heat the remaining 3 tablespoons of oil. Add the black cardamom and cinnamon bark and cook for about 30 seconds until fragrant.
9. Add the mustard seeds, cumin seeds, and whole red chilies. Cook until the mustard seeds start to crackle and pop – this is important for releasing their flavor!
10. Immediately pour this sizzling tempering oil over the cooked dal. The sound is amazing, and the aroma is even better!
11. Serve immediately with naan, roti, or steamed rice.

Expert Tips

Here are a few things I’ve learned over the years to make this dal perfect every time:

Achieving the Perfect Dal Consistency
The ideal consistency is creamy and slightly thick. If your dal is too thick, add a little hot water. If it’s too thin, simmer it uncovered for a few more minutes.

Mastering the Tempering Technique
Don’t rush the tempering! Low and slow is key to infusing the oil with the spices’ flavors. Watch the spices carefully to prevent burning.

Preventing Dal from Sticking to the Bottom of the Pan
Use a heavy-bottomed saucepan and stir frequently, especially during the simmering stage. Adding a little water as needed also helps.

Variations

Want to switch things up? Here are a few ideas:

Vegan Toor Dal
This recipe is already naturally vegan! Just ensure you’re using vegetable oil instead of ghee.

Spice Level Adjustment: Mild to Spicy
Adjust the number of green chilies and the amount of chili powder to your liking. For a milder dal, remove the seeds from the green chilies.

Instant Pot Toor Dal
Short on time? You can easily make this in an Instant Pot! Cook the dal with the turmeric and water on high pressure for 20 minutes, followed by a natural pressure release. Then, proceed with the tempering as described above.

Festival Adaptations: Serving During Special Occasions
During festivals, I sometimes add a dollop of homemade ghee and a sprinkle of fresh cilantro for an extra touch of richness and freshness.

Serving Suggestions

Toor Dal is incredibly versatile. It pairs beautifully with:

• Naan bread
• Roti (Indian flatbread)
• Steamed basmati rice
• A side of raita (yogurt dip)
• A simple vegetable curry

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 2 months.

FAQs

Let’s answer some common questions:

What is the best way to soak toor dal for faster cooking?
Soaking isn’t essential, but it can reduce cooking time. Soak the dal in water for at least 30 minutes, or up to a few hours, before cooking.

Can I use a different type of lentil in this recipe?
While toor dal is traditional, you can experiment with other lentils like masoor dal (red lentils) or moong dal (yellow split lentils). Keep in mind that cooking times will vary.

How can I adjust the tanginess of the dal?
A squeeze of lemon or lime juice at the end can brighten up the flavors and add a touch of tanginess.

What is kasuri methi and where can I find it?
Kasuri methi is dried fenugreek leaves. You can find it at most Indian grocery stores or online.

Can this dal be made ahead of time? How does it affect the flavor?
Absolutely! Making it ahead of time allows the flavors to meld even more beautifully. The dal will thicken as it sits, so you might need to add a little water when reheating.

I hope you enjoy this Toor Dal recipe as much as my family does! Let me know in the comments if you try it and how it turns out. Happy cooking!