Toor & Moong Dal Recipe – Authentic Indian Lentil Curry

Last Updated on 2 months by Neha Deshmukh

Toor & Moong Dal Recipe – Authentic Indian Lentil Curry

Hey everyone! If you’re anything like me, a comforting bowl of dal is a hug in a bowl. Today, I’m sharing my go-to recipe for Toor & Moong Dal – a classic Indian lentil curry that’s both nourishing and incredibly flavorful. I first made this when I was craving something my mom used to make, and honestly, it’s become a regular in my kitchen ever since. It’s easier than you think, and the aroma while it’s cooking? Divine!

Why You’ll Love This Recipe

This dal isn’t just delicious; it’s a powerhouse of goodness. It’s packed with protein, fiber, and essential nutrients. Plus, it’s ready in under 30 minutes, making it perfect for a weeknight meal. It’s a simple dish, but the combination of flavors is truly special. You’ll love how easily it comes together and how satisfying it is.

Ingredients

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

• 1 cup toor dal (split pigeon peas) – about 200g
• ½ cup moong dal (split yellow lentils) – about 100g
• 2 tomatoes, chopped
• 1 onion, chopped
• 10 garlic cloves
• 1 bay leaf
• 1 black cardamom
• ½ tsp turmeric powder
• 1 tsp salt
• 2 tsp ghee (clarified butter)
• 4 cups water
• 2 tbsp ghee
• 4 garlic cloves (sliced)
• 1 tsp cumin seeds
• 2 tsp kasuri methi (dried fenugreek leaves)
• 1 tsp red chili powder
• 1 pinch hing (asafoetida)
• 2 tbsp fresh coriander, chopped

Ingredient Notes

Let’s talk ingredients! Combining toor and moong dal is a game-changer. Toor dal gives it a lovely earthy flavor and holds its shape well, while moong dal cooks quickly and adds a creamy texture.

Don’t skip the black cardamom! It adds a smoky depth that you won’t get with regular cardamom. A little goes a long way, though.

And kasuri methi? Oh, it’s magic. It has a unique, slightly bitter flavor that elevates the dal to another level. Rubbing it between your palms before adding it releases its aroma.

Regional Variations: Dal Tadka varies across India. Some regions add ginger, others use mustard seeds in the tempering. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give 1 cup of toor dal and ½ cup of moong dal a good rinse in a pressure cooker. This gets rid of any dust and helps them cook evenly.
2. Now, add the chopped tomatoes, cubed onion, garlic cloves, bay leaf, black cardamom, turmeric powder, salt, and 2 tsp of ghee to the cooker.
3. Pour in 4 cups of water, give everything a stir, and close the lid of the pressure cooker.
4. Pressure cook for 5 whistles, or until the dals are soft and fully cooked. If you’re using an Instant Pot, cook on high pressure for 12-15 minutes, followed by a natural pressure release.
5. Once the pressure has released, carefully open the cooker and lightly mash the cooked dal with a spoon or a potato masher. If it’s too thick, add a little more water to reach your desired consistency.
6. Time for the tadka (tempering)! Heat 2 tbsp of ghee in a separate pan over medium heat. Add the sliced garlic and sauté until it turns golden brown and fragrant. Be careful not to burn it!
7. Add the cumin seeds, kasuri methi, red chili powder, and a pinch of hing to the pan. Let the spices sizzle for about 10 seconds – you’ll smell the amazing aroma!
8. Pour the hot tempering over the cooked dal and mix well.
9. Garnish with fresh coriander and serve hot!

Expert Tips

Want to make this dal perfect? Here are a few tips I’ve learned over the years:

• Consistency is key: Add water gradually to achieve the consistency you like. Some people prefer a thicker dal, while others like it more soupy.
• Don’t burn the spices: Keep a close eye on the tempering. Burnt spices will ruin the flavor. Lower the heat if needed.
• Ghee temperature: Make sure the ghee is hot enough before adding the spices. It should shimmer, but not smoke.

Variations

• Vegan Adaptation: Simply substitute the ghee with any vegetable oil like coconut oil or sunflower oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to ½ tsp or omit it altogether.
  • Medium: Use 1 tsp of red chili powder as per the recipe.
  • Spicy: Add an extra ½ tsp of red chili powder or a pinch of cayenne pepper.
• Festival Adaptations: This dal is perfect for Diwali or any festive occasion. You can add a dollop of cream or a sprinkle of garam masala for an extra touch of richness. My grandmother always made a special version with a little bit of coconut milk for Diwali!

Serving Suggestions

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

• Jeera Rice: A classic pairing! The cumin-flavored rice complements the dal beautifully.
• Roti: Warm, soft roti is perfect for soaking up all the delicious gravy.
• Papad: Crispy papad adds a delightful crunch.
• Indian Pickles: A tangy pickle cuts through the richness of the dal.

Storage Instructions

Leftovers? Yes, please! Store any leftover dal 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 up to a month.

FAQs

1. What is the best way to soak the dals for faster cooking?

Soaking the dals for 30 minutes to an hour can help them cook faster and become more digestible.

2. Can I use a pot instead of a pressure cooker?

Yes, you can! It will take longer – about 45-60 minutes – and you’ll need to add more water.

3. What can I substitute for ghee?

You can use vegetable oil, coconut oil, or even butter as a substitute for ghee.

4. How do I adjust the salt level in the dal?

Add salt gradually, tasting as you go. It’s easier to add more than to take it away!

5. What is hing (asafoetida) and why is it used in Indian cooking?

Hing is a pungent spice that adds a unique savory flavor to Indian dishes. It also aids digestion.

6. Can I make this dal ahead of time?

Absolutely! You can make the dal a day or two in advance and reheat it when you’re ready to serve. The flavors will develop even more over time.

Enjoy! I hope this Toor & Moong Dal recipe becomes a favorite in your home, just like it is in mine. Let me know in the comments how it turns out for you!