Toor Dal Recipe – Authentic Indian Sambar with Sesame Oil & Hing

Last Updated on 4 months by Neha Deshmukh

Toor Dal Recipe – Authentic Indian Sambar with Sesame Oil & Hing

Introduction

There’s just something about a warm bowl of dal and rice, isn’t there? It’s comfort food at its finest, and this Toor Dal Sambar is a recipe I’ve been perfecting for years. I first made this when I was missing my grandmother’s cooking, and I wanted to recreate that same feeling of warmth and nourishment. It’s a little bit tangy, a little bit spicy, and completely satisfying. This isn’t just a recipe; it’s a hug in a bowl! Let’s get cooking.

Why You’ll Love This Recipe

This Toor Dal Sambar is a classic for a reason. It’s relatively easy to make, packed with flavour, and incredibly versatile. The combination of sesame oil, hing, and sambar powder creates a unique and aromatic experience. Plus, it’s a wonderfully healthy and protein-rich meal. You’ll love how quickly it comes together, making it perfect for a weeknight dinner.

Ingredients

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

• ½ cup toor dal (approx. 100g)
• 1 teaspoon sesame oil (approx. 5ml)
• ¼ teaspoon black mustard seeds (approx. 1g)
• ¼ teaspoon cumin seeds (approx. 1g)
• 10 cloves garlic, chopped
• 1 sprig curry leaves (approx. 10-12 leaves)
• 1 onion, chopped
• 2 green chillies, sliced
• ¾ teaspoon salt (approx. 4g)
• ¼ teaspoon turmeric powder (approx. 1g)
• ½ teaspoon sambar powder (approx. 2.5g)
• ½ teaspoon coriander powder (approx. 2.5g)
• ¼ teaspoon hing (asafoetida) (approx. 1g)
• 2 ripe tomatoes, chopped
• 2 sprigs coriander leaves, chopped (for garnish)
• Water (as needed)

Ingredient Notes

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

Sesame Oil: Regional Variations & Health Benefits

I prefer using sesame oil for its nutty flavour, which is so characteristic of South Indian cuisine. You can find both light and dark sesame oil. Dark sesame oil has a more intense flavour, while light sesame oil is milder. Both work well here! Sesame oil is also a good source of healthy fats.

Toor Dal: Choosing the Best Quality

Toor dal, also known as arhar dal, is the star of the show. Look for dal that is bright yellow and free of any stones or debris. Rinsing the dal before cooking is always a good idea.

Sambar Powder: Homemade vs. Store-Bought

You can absolutely use store-bought sambar powder – there are some great brands out there. But if you’re feeling ambitious, making your own sambar powder allows you to customize the spice level and flavour profile. I sometimes make a big batch and store it for later!

Hing (Asafoetida): A Unique Flavor Profile

Hing has a pungent smell in its raw form, but it transforms into a delicious, savoury flavour when cooked. It’s a key ingredient in many Indian dishes and aids digestion. You can find it in most Indian grocery stores.

Curry Leaves: Fresh vs. Dried

Fresh curry leaves are always best. They have a vibrant aroma and flavour that dried curry leaves just can’t match. If you can’t find fresh, you can use dried, but use about half the amount.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the toor dal thoroughly under cold water. Add the dal to a pressure cooker with about 3 cups (720ml) of water. Pressure cook for 4 whistles or about 10 minutes. Let the pressure release naturally.
2. While the dal is cooking, heat the sesame oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the cumin seeds, chopped garlic, and curry leaves. Sauté until the garlic turns golden brown.
3. Add the chopped onions and green chillies to the pan. Sauté until the onions soften and turn translucent, about 5 minutes.
4. Now, add the salt, turmeric powder, sambar powder, coriander powder, and hing. Stir briefly – you don’t want the spices to burn!
5. Add the chopped tomatoes and about ½ cup (120ml) of water. Cook until the tomatoes break down into a pulpy consistency, around 5-7 minutes.
6. Once the dal is cooked and the pressure has released, add it to the tomato mixture. Mix well and adjust the consistency with water if needed. Simmer for 2 minutes to allow the flavours to meld.
7. Finally, garnish with fresh coriander leaves. Serve hot!

Expert Tips

• Don’t skip the natural pressure release – it helps prevent the dal from becoming mushy.
• Adjust the amount of green chillies to your spice preference.
• A pinch of sugar can balance the flavours beautifully.

Variations

• Vegan Toor Dal Sambar: This recipe is naturally vegan! Just ensure your sambar powder doesn’t contain any animal-derived ingredients.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: Reduce the amount of green chillies and sambar powder for a milder flavour. Add a pinch of red chilli powder for extra heat.
• Festival Adaptations (Pongal, Makar Sankranti): During Pongal and Makar Sankranti, some families add a little bit of ghee (clarified butter) to the sambar for extra richness. My aunt always does this!

Serving Suggestions

This Toor Dal Sambar is best served hot with steamed rice and a dollop of ghee. It also pairs wonderfully with roti or idli. A side of papadums adds a nice crunchy texture.

Storage Instructions

Leftover sambar 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 flavours develop! You can also freeze it for up to a month.

FAQs

What is the best way to soak toor dal before cooking?

Soaking the dal for about 30 minutes to an hour can help it cook faster and become more digestible. However, it’s not essential.

Can I use a different type of dal for this recipe?

While toor dal is traditional, you can experiment with other dals like masoor dal (red lentils) or moong dal (yellow split lentils). The flavour will be different, but still delicious.

How can I adjust the tanginess of the sambar?

Add a squeeze of lemon or lime juice at the end of cooking to increase the tanginess.

What is hing and where can I find it?

Hing, or asafoetida, is a resin with a pungent smell. You can find it in most Indian grocery stores, usually in powder form.

Can this sambar be made in an Instant Pot?

Yes! Use the pressure cook function for about 8-10 minutes, followed by a natural pressure release.

How do I prevent the dal from becoming mushy during pressure cooking?

Don’t overcook the dal. Four whistles or 10 minutes is usually sufficient. Letting the pressure release naturally also helps.