Toor Dal Recipe- Authentic South Indian Dal with Tamarind & Spices

Last Updated on 4 months by Neha Deshmukh

Toor Dal Recipe – Authentic South Indian Dal with Tamarind & Spices

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting, flavorful Toor Dal. This isn’t just any dal; it’s a South Indian classic, brimming with tangy tamarind and aromatic spices. I remember learning this recipe from my grandmother, and it instantly transported me back to family gatherings filled with warmth and delicious food. It’s a little bit of effort, but trust me, the result is so worth it.

Why You’ll Love This Recipe

This Toor Dal is more than just a meal; it’s an experience. It’s incredibly flavorful, with a beautiful balance of tangy, spicy, and savory notes. It’s also wonderfully versatile – perfect with a simple bowl of rice, roti, or even as a side dish for a more elaborate Indian spread. Plus, it’s packed with protein and fiber, making it a healthy and satisfying choice.

Ingredients

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

• 1 cup toor dal/toovar dal/yellow lentils
• 3-4 medium size tomatoes, chopped
• 1 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon oil (for cooking the dal)
• 1.5 cups water (for pressure cooking)
• 1 lemon size tamarind, extracted pulp
• 1 medium size onion, finely sliced
• 3-4 curry leaves (for the dal)
• 1 tablespoon coriander leaves, chopped
• 1 teaspoon coriander seeds powder
• 1 teaspoon black pepper corn powder
• 1 tablespoon rasam powder
• 2 tablespoons oil (for tempering)
• 0.5 teaspoon urad dal (split black lentils)
• 0.5 teaspoon chana dal (split chickpeas)
• 0.5 teaspoon cumin seeds
• 0.5 teaspoon mustard seeds
• 1 tablespoon very finely chopped garlic
• 2-3 slit green chillies
• 6-7 curry leaves (for tempering)
• 3-4 dried red chillies

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Toor Dal Variations: You might see this lentil called Toovar Dal or simply Yellow Lentils. They’re all the same thing! Make sure you pick a good quality dal – it makes a difference.
• Tamarind Pulp: Tamarind is key to that signature tangy flavor. You can find tamarind pulp at most Indian grocery stores. If you’re starting with a block of tamarind, soak it in warm water for about 20-30 minutes, then mash it to extract the pulp. Discard the seeds and fibers.
• Spice Variations: Rasam powder is a South Indian spice blend that adds a ton of flavor. If you don’t have it, you can substitute with a mix of coriander powder, cumin powder, black pepper, and a pinch of asafoetida (hing). Some families also add a touch of fenugreek seeds for extra depth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the toor dal a good rinse under cold water. This helps remove any impurities.
2. In a pressure cooker, combine the rinsed dal, chopped tomatoes, turmeric powder, red chilli powder, 1 teaspoon of oil, and 1.5 cups of water.
3. Pressure cook for 4-5 whistles, or until the dal is tender and easily mashed. Let the pressure release naturally.
4. Once cooled, gently mash the cooked dal with a spoon or a potato masher. Don’t overdo it – a little texture is nice!
5. Add the tamarind pulp, sliced onions, 3-4 curry leaves, chopped coriander leaves, coriander seeds powder, black pepper corn powder, and rasam powder to the mashed dal.
6. Bring the mixture to a boil, stirring occasionally. Simmer for about 5-7 minutes, allowing the flavors to meld together.
7. Now, let’s make the tempering! Heat 2 tablespoons of oil in a small pan.
8. Add the mustard seeds and cumin seeds. Wait until they splutter – that’s when you know they’re ready.
9. Add the urad dal and chana dal, and sauté until golden brown.
10. Add the finely chopped garlic, slit green chillies, 6-7 curry leaves, and dried red chillies. Sauté for another minute until fragrant.
11. Carefully pour the hot tempering over the boiling dal. Be careful, it will splutter!
12. Mix well and simmer for another 2-3 minutes.
13. Serve hot!

Expert Tips

• Don’t skip the rinsing step for the dal – it really does make a difference in the texture.
• Adjust the amount of red chilli powder to your liking.
• The tempering is crucial for that authentic South Indian flavor. Don’t rush it!

Variations

• Vegan Adaptation: This recipe is naturally vegetarian, but to make it vegan, just ensure you’re using a plant-based oil for cooking and tempering.
• Spice Level: If you prefer a milder dal, reduce the amount of red chilli powder or remove the green chillies altogether. For extra heat, add a pinch of cayenne pepper.
• Festival Adaptations: This dal is often made during Pongal and Makar Sankranti, and it pairs beautifully with traditional festival dishes.
• Gluten-Free: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.

Serving Suggestions

This Toor Dal is fantastic with:

• Steaming hot rice – a classic pairing!
• Roti or naan – perfect for scooping up every last drop.
• A side of vegetable stir-fry or sabzi.
• A dollop of ghee for extra richness (optional).

Storage Instructions

Leftover Toor Dal can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors have more time to develop!

FAQs

1. What is the best type of toor dal to use for this recipe?

Any good quality toor dal will work! Look for lentils that are bright yellow and uniform in size.

2. Can I use tamarind paste instead of tamarind pulp? If so, what’s the conversion?

Yes, you can! Use about 2 tablespoons of tamarind paste for every 1 lemon-sized ball of tamarind pulp.

3. How can I adjust the spice level of this dal?

Reduce or increase the amount of red chilli powder, or remove the green chillies.

4. What is Rasam Powder and can I make it from scratch?

Rasam powder is a South Indian spice blend. You can find it at Indian grocery stores, or make your own by combining coriander seeds, cumin seeds, black pepper, red chillies, and a pinch of asafoetida.

5. Can this dal be made in an Instant Pot?

Absolutely! Use the pressure cook/manual setting for 15-20 minutes, followed by a natural pressure release.

6. How do I prevent the dal from becoming too watery?

Make sure you’re using the correct amount of water and simmering the dal uncovered for a few minutes after adding the tamarind pulp to allow some of the excess liquid to evaporate.

Enjoy this delicious and authentic Toor Dal! I hope it brings as much joy to your table as it does to mine. Let me know in the comments if you try it and how it turns out!