Toor Dal Recipe – Authentic South Indian Tomato Dal Recipe

Last Updated on 4 months by Neha Deshmukh

Toor Dal Recipe – Authentic South Indian Tomato Dal Recipe

Hey everyone! If you’re craving a comforting, flavorful bowl of dal, you’ve come to the right place. This toor dal recipe is a staple in my family, and honestly, it’s one of the first things I learned to make when I moved out on my own. It’s simple, healthy, and tastes like a warm hug in a bowl. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any toor dal recipe. It’s a South Indian style tomato dal, packed with tangy tomatoes, a hint of spice, and that incredible tempering that takes it over the top. It’s quick enough for a weeknight meal, but special enough to impress guests. Plus, it pairs perfectly with steamed rice, a dollop of ghee, and a side of mango pickle – trust me on this!

Ingredients

Here’s what you’ll need to make this delicious toor dal:

• 1 cup split pigeon peas (kandi pappu or toor dal) – about 200g
• 2 medium tomatoes, chopped
• 1 to 2 green chilies, slit lengthwise
• 1 cup water (240ml)
• 1 to 1 tablespoon tamarind (chintapandu) – adjust to taste
• ½ – 1 teaspoon turmeric (haldi)
• ½ – 1 teaspoon salt, or to taste
• 1 tablespoon Ghee (or oil)
• 1 sprig curry leaves
• ½ teaspoon cumin (jeera)
• ½ teaspoon mustard seeds
• 2 to 3 garlic cloves, minced
• 1 dried red chili, broken into pieces
• ½ teaspoon red chili powder
• 1 pinch hing (optional)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Split Pigeon Peas (Toor Dal/Kandi Pappu) – Types & Soaking

Toor dal is the star of the show! You can find different varieties, but any split pigeon pea will work. Soaking the dal for about 30 minutes helps it cook faster and become creamier. I usually give it a quick rinse and soak while I prep the other ingredients.

Tomatoes – Choosing the Right Variety

Ripe, juicy tomatoes are best. Roma or plum tomatoes work really well because they have less water content, giving the dal a richer flavor. But honestly, whatever you have on hand will do!

Tamarind – Regional Variations & Substitutes

Tamarind adds that lovely tang. I prefer using tamarind paste, but you can also use a small piece of tamarind block soaked in warm water and strained. If you don’t have tamarind, a squeeze of lemon juice works in a pinch, but it won’t be quite the same.

Turmeric – Health Benefits & Quality

Turmeric isn’t just for color and flavor; it’s also incredibly good for you! Try to use a good quality turmeric powder for the best aroma and health benefits.

Ghee – Traditional Flavor vs. Oil Options

Ghee adds a beautiful richness and aroma. It’s traditional in South Indian cooking, but you can definitely use any cooking oil you prefer – vegetable, canola, or even coconut oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the toor dal thoroughly under cold water until the water runs clear. This gets rid of any dust or impurities.
2. Combine the rinsed dal, chopped tomatoes, slit green chilies, tamarind, turmeric, and 1 cup of water in a pressure cooker.
3. Pressure cook for 3-5 whistles (or about 10 minutes in an Instant Pot) until the dal and tomatoes are soft and mushy.
4. Once the pressure has released naturally, open the cooker and gently mash the cooked dal mixture with a spoon or a potato masher. If it’s too thick, add a little hot water to adjust the consistency. Add salt to taste.
5. Now for the magic – the tempering! Heat ghee in a small pan over medium heat.
6. Add mustard seeds to the hot ghee. Once they start to splutter, add cumin seeds, dried red chili, minced garlic, and curry leaves. Sauté for a few seconds until fragrant. Be careful not to burn the garlic!
7. Add red chili powder and hing (if using) to the tempering. Stir quickly for a few seconds.
8. Pour the tempering over the mashed dal and stir gently to combine.
9. Serve immediately with steamed rice, a generous dollop of ghee, and a side of mango pickle. Seriously, don’t skip the pickle!

Expert Tips

• Don’t overcook the dal! It should be soft, but not completely falling apart.
• Adjust the amount of green chilies and red chili powder to your spice preference.
• A little bit of ghee goes a long way – don’t be shy!

Variations

• Vegan Toor Dal: Simply substitute the ghee with your favorite plant-based oil.
• Gluten-Free Toor Dal: This recipe is naturally gluten-free!
• Spice Level Adjustment – Mild to Spicy: Reduce or omit the green chilies and red chili powder for a milder flavor. Add more for a spicier kick. My friend, Priya, loves to add a pinch of cayenne pepper for extra heat!
• Festival Adaptations – Pongal & Ugadi: This dal is often served during Pongal and Ugadi festivals in South India. You can add a few vegetables like spinach or pumpkin for a more festive touch.

Serving Suggestions

This toor dal is incredibly versatile. It’s amazing with:

• Steamed rice
• Roti or chapati
• A side of yogurt or raita
• Pickles (mango pickle is a must!)
• Papadums

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 might thicken upon refrigeration, so add a splash of water when reheating.

FAQs

What is the best way to soak toor dal for faster cooking?

A 30-minute soak in warm water is perfect. It helps soften the dal and reduces cooking time.

Can I use a different type of dal if I don’t have toor dal?

You can try masoor dal (red lentils) or moong dal (yellow split lentils), but the flavor and texture will be different. Toor dal is really the best for this recipe.

How do I adjust the sourness of the dal?

Adjust the amount of tamarind you use. Start with less and add more to taste.

What is hing and is it essential for this recipe?

Hing (asafoetida) adds a unique savory flavor. It’s not essential, but it definitely enhances the taste.

Can this dal be made ahead of time?

Yes! You can make the dal ahead of time and store it in the refrigerator. Just make the tempering fresh when you’re ready to serve.

Enjoy this delicious and authentic toor dal recipe! I hope it becomes a favorite in your home too. Let me know in the comments if you try it and how it turns out!