Toor Dal Recipe – Authentic Indian Rice & Lentil Curry

Last Updated on 4 months by Neha Deshmukh

Toor Dal Recipe – Authentic Indian Rice & Lentil Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavorful Toor Dal. This isn’t just any lentil dish; it’s a taste of home, a warm hug in a bowl, and something my family requests constantly. I first learned to make this from my grandmother, and I’ve been tweaking it ever since to get it just right. It’s surprisingly easy to make, and the aroma while it simmers is just heavenly!

Why You’ll Love This Recipe

This Toor Dal recipe is a winner for so many reasons. It’s incredibly nourishing, packed with protein, and utterly delicious. It’s a complete meal when paired with rice, but also a fantastic side dish. Plus, it’s a great way to explore the beautiful world of Indian cuisine. You’ll love how the simple ingredients come together to create something truly special.

Ingredients

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

• 1.5 tbsp rice
• 3 tbsp toor dal (split yellow pigeon peas)
• 1 bay leaf
• 1 medium onion
• 1 green chilli
• 2 garlic cloves
• 1-inch piece ginger
• 0.5 tsp cumin seeds
• 0.5 tsp black peppercorns
• 0.5 tsp coriander seeds
• 0.25 tsp turmeric powder
• 0.5 tsp red chili powder
• Salt to taste
• 100 ml coconut milk
• 3-4 tbsp lemon juice
• 1 tbsp ghee/butter
• Lemon wedges (garnish)
• Cilantro leaves (garnish)
• Fresh ground black pepper (garnish)
• Boiled rice (for serving)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Toor Dal (Split Yellow Pigeon Peas): This is the star of the show! Make sure yours is fresh – older dal can take longer to cook. You can find it at most Indian grocery stores, and increasingly in well-stocked supermarkets.
• Ghee (Clarified Butter): Ghee adds a wonderful richness and nutty flavor. If you don’t have ghee, butter works just fine, but ghee really elevates the dish.
• Regional Variations in Spice Levels: Indian cooking is all about personal preference! Some regions prefer a milder dal, while others like it fiery. Feel free to adjust the amount of red chili powder to your liking. My family loves a good kick, so I tend to lean towards the spicier side.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the rice and toor dal a good rinse. Then, soak them together in warm water for about 30 minutes. This helps them cook evenly and become beautifully tender.
2. While the rice and dal are soaking, let’s make the spice paste. Roughly chop the garlic, ginger, cumin seeds, coriander seeds, and peppercorns. Then, grind them into a coarse paste – a food processor or a small blender works perfectly.
3. Now, heat the ghee in a nice, heavy-bottomed pan over medium heat. Add the chopped onion and bay leaf, and sauté until the onion turns a lovely golden brown. This is where the aroma starts to build!
4. Add the green chili and the spice paste to the pan. Fry for about a minute, stirring constantly, until fragrant. Be careful not to burn the spices!
5. Drain the soaked rice and dal and add them to the pan. Fry for another minute, coating them in all those lovely spices.
6. Pour in 750ml of water and add salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and simmer for 15-20 minutes, or until the dal is tender and creamy.
7. Remove the bay leaf. Stir in the coconut milk and lemon juice. Simmer for another 2-3 minutes, allowing the flavors to meld together.
8. Serve hot! Garnish with lemon wedges, fresh cilantro leaves, and a sprinkle of freshly ground black pepper. A side of fluffy boiled rice is a must.

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 spices while frying – burnt spices can ruin the flavor.
• Adjust the water level if needed. If the dal is too thick, add a little more water. If it’s too thin, simmer uncovered for a few more minutes.

Variations

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

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or vegetable oil.
• Spice Level Adjustment: If you prefer a milder dal, reduce the amount of red chili powder or omit it altogether. For extra heat, add a pinch of cayenne pepper.
• Quick/Pressure Cooker Method: If you’re short on time, you can make this in a pressure cooker! Reduce the cooking time to about 8-10 minutes after the pressure builds up.

Serving Suggestions

Toor Dal is incredibly versatile. Here are a few ways to enjoy it:

• With a side of fluffy boiled rice – a classic combination!
• With roti or naan bread for dipping.
• As part of a larger Indian thali (a platter with various dishes).
• Alongside a vegetable curry for a complete and satisfying meal.

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 thaw it overnight in the refrigerator before reheating.

FAQs

Let’s answer some common questions:

• What is Toor Dal and its health benefits? Toor Dal is a split yellow pigeon pea lentil, a staple in Indian cuisine. It’s a great source of protein, fiber, and iron, and is known for its digestive benefits.
• Can I use a different type of lentil? While Toor Dal is traditional, you can experiment with other lentils like masoor dal (red lentils) or moong dal (yellow split mung beans), but the flavor and texture will be different.
• What is the best way to serve Toor Dal? Traditionally, it’s served hot with boiled rice and a side of vegetables.
• How can I adjust the spice level of this recipe? Easily! Reduce or omit the red chili powder for a milder flavor, or add a pinch of cayenne pepper for extra heat.
• Can I make this recipe ahead of time? Absolutely! Toor Dal actually tastes even better the next day as the flavors have time to develop.