Toor Dal Recipe – Creamy Indian Lentil Curry with Ghee

Last Updated on 4 months by Neha Deshmukh

Toor Dal Recipe – Creamy Indian Lentil Curry with Ghee

Hey everyone! Today, I’m sharing a recipe that’s a total comfort food staple in my house – Toor Dal. It’s simple, incredibly flavorful, and honestly, feels like a warm hug in a bowl. This creamy lentil curry is something my grandmother used to make, and I’ve been perfecting it ever since. It’s easier than you think, and I promise, you’ll be making this one again and again!

Why You’ll Love This Recipe

This Toor Dal recipe is all about simplicity and flavor. It’s a quick and easy weeknight meal that comes together in under 30 minutes. Plus, it’s naturally gluten-free and a great source of protein! But beyond that, it’s just…satisfying. There’s something so comforting about a warm bowl of dal with a dollop of ghee. You’ll love how creamy and flavorful this dal turns out, even with minimal effort.

Ingredients

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

• 1 cup Toor Dal (approximately 200g)
• 3 cups Water (720ml)
• Salt, as per taste

Ingredient Notes

Let’s talk about these ingredients for a sec! Toor Dal, also known as Arhar Dal, is a cornerstone of Indian cuisine. It’s a split pigeon pea lentil and is particularly popular in South Indian and Maharashtrian cooking.

You’ll find regional variations in how dal is prepared – some like it spicier, some prefer it thinner, and some add a tempering (tadka) of spices. We’re keeping it classic and simple today, but feel free to experiment!

And then there’s the ghee. Oh, the ghee! It adds such a beautiful richness and aroma to the dal. It’s not just about flavor, though. Ghee is considered sacred in Ayurveda and is believed to have numerous health benefits. But if you’re vegan, don’t worry – I’ve got a variation for you later!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to dry roast the toor dal in a pan over medium heat. Keep stirring! You want to roast it until it’s fragrant – about 3-5 minutes. This step really brings out the nutty flavor of the dal. Once it’s aromatic, remove from the heat and let it cool completely.
2. Now, give the roasted dal a good rinse under running water, 2-3 times. This gets rid of any dust and helps it cook evenly.
3. Time for the pressure cooker! Add the rinsed dal and 3 cups of water to your pressure cooker. Add a tiny drop of oil – this helps prevent foaming. Close the lid and cook for 3-4 whistles on medium heat, until the dal is beautifully soft.
4. Once the pressure has released naturally, open the cooker and add salt to taste. Now, here’s the secret to creamy dal: use a wooden spoon to mash the dal against the side of the pot. Keep mashing until it reaches a thick and creamy consistency.
5. And that’s it! Serve hot with steamed rice, a generous dollop of ghee, and a side of tangy mango pickle. Seriously, it’s that easy.

Expert Tips

Want to take your Toor Dal to the next level? Here are a few tips I’ve learned over the years:

• Creamy Texture: The key to a creamy dal is really mashing it well. Don’t be shy!
• Sticking Prevention: Adding a drop of oil to the pressure cooker prevents the dal from sticking to the bottom.
• Dal Quality: Cooking time can vary depending on the quality of your toor dal. If it’s older, you might need an extra whistle or two.
• Water Level: Adjust the water level to achieve your desired consistency. For a thinner dal, add more water.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: Simply substitute the ghee with a good quality vegetable oil. It won’t have quite the same flavor, but it will still be delicious!
• Spice Level: If you like a little heat, add a chopped green chili or a pinch of red chili powder while cooking the dal. My friend, Priya, always adds a tiny bit of cayenne pepper – it’s amazing!
• Festival Adaptations: During Diwali or Ugadi, I love serving this dal as part of a larger thali (a platter with multiple dishes). It pairs beautifully with other festive favorites.

Serving Suggestions

Toor Dal is incredibly versatile. Here are a few of my favorite ways to serve it:

• With Rice: The classic pairing! Steamed rice is the perfect vehicle for soaking up all that creamy dal goodness.
• With Roti or Naan: Warm, fluffy roti or naan are also fantastic with dal.
• Accompaniments: Don’t forget the sides! Papadums, raita (yogurt dip), and a vibrant pickle complete the meal.

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 meld together! You can also freeze it for longer storage – just thaw it completely before reheating.

FAQs

Got questions? I’ve got answers!

• Is toor dal healthy? Absolutely! Toor dal is packed with protein, fiber, and essential nutrients. It’s a great addition to a healthy diet.
• What is the best way to soak toor dal? Soaking isn’t essential for toor dal, but it can help reduce cooking time. If you do soak it, do so for at least 30 minutes.
• Can I use a different type of dal? You can, but the flavor and texture will be different. Masoor dal (red lentils) is a good substitute, but it cooks much faster.
• How do I adjust the consistency of the dal? If it’s too thick, add more water. If it’s too thin, cook it for a few more minutes, uncovered, to allow some of the water to evaporate.
• What is the significance of ghee in this recipe? Ghee is more than just a cooking fat in Indian cuisine. It’s considered a sacred food with numerous health benefits and adds a unique richness and aroma to dishes like this dal.