Tur Dal Recipe – Authentic Lemon & Mustard Seed Tadka

Last Updated on 2 months by Neha Deshmukh

Tur Dal Recipe – Authentic Lemon & Mustard Seed Tadka

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a simple yet incredibly flavorful Tur Dal. This isn’t just any dal; it’s the kind my grandmother used to make, with a bright, zesty kick from lemon and a wonderfully fragrant tadka (tempering). It’s comfort food at its finest, and I know you’ll love it as much as I do.

Why You’ll Love This Recipe

This Tur Dal recipe is a winner for so many reasons. It’s quick to make – ready in under 40 minutes! – and uses ingredients you likely already have in your pantry. But the real magic lies in the balance of flavors. The earthy dal is beautifully complemented by the tangy lemon and the aromatic mustard seed tempering. It’s a perfect weeknight meal, and honestly, it’s just good for the soul.

Ingredients

Here’s what you’ll need to create this delicious Tur Dal:

• 1 cup tur dal (or yellow moong dal)
• 3 cups water
• 1 big pinch turmeric powder
• To taste salt
• Juice of 1 small lemon
• 1-2 tsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 dry red chilli
• Few curry leaves
• 2-3 green chillies, slit

Ingredient Notes

Let’s talk about these ingredients for a moment. A few little tips can make all the difference!

Tur Dal (or Yellow Moong Dal) – Choosing the Right Lentils

Tur dal, also known as arhar dal, is a staple in Indian kitchens. You can also use yellow moong dal as a substitute – it cooks a little faster and has a slightly different flavor, but it’s still delicious! Look for lentils that are bright and evenly colored, avoiding any that look dull or have stones mixed in. 1 cup of tur dal is approximately 200g.

Turmeric Powder – The Golden Spice & Its Benefits

Turmeric isn’t just about color; it adds a lovely earthy flavor and is packed with health benefits. A good quality turmeric powder will have a vibrant orange hue.

Mustard Seeds – Regional Variations & Flavor Profile

I prefer using black mustard seeds for this recipe, as they have a more pungent flavor. However, you can use yellow mustard seeds if that’s what you have on hand. They’ll still give you that lovely pop in the tadka.

Curry Leaves – Fresh vs. Dried & Their Aroma

Fresh curry leaves are always best! They have an incredible aroma that really elevates the dish. If you can’t find fresh, you can use dried, but use about half the amount as the flavor isn’t as strong.

Green Chillies – Adjusting the Spice Level

I like to use 2-3 green chillies for a mild kick, but feel free to adjust the amount to your liking. Removing the seeds will also reduce the heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your tur dal a good rinse under cold water. This helps remove any dust or impurities.
2. Place the rinsed dal in a pressure cooker with 2.5 cups of water and a big pinch of turmeric powder. Pressure cook for 3 whistles on medium heat.
3. Once the pressure has released naturally, open the cooker and gently mash the dal with a spoon or a potato masher. Add the remaining water and salt, then simmer for 4-5 minutes, stirring occasionally.
4. Now for the magic! In a small pan, heat the oil over medium heat. Add the mustard seeds and wait for them to splutter.
5. Once the mustard seeds splutter, add the cumin seeds, slit green chillies, dry red chilli (broken into pieces), and curry leaves. Sauté for about 30 seconds, until fragrant. Be careful not to burn the spices!
6. Pour this beautiful tempering over the cooked dal and mix well.
7. Finally, squeeze in the juice of a small lemon and give it a good stir. Let it sit for a couple of minutes to allow the flavors to meld.

Expert Tips

• Don’t skip the turmeric! It not only adds color but also aids digestion.
• Be patient with the tadka. The spluttering of the mustard seeds is key to releasing their flavor.
• A squeeze of lemon at the end brightens up the whole dish.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Spice Level Adjustment – Mild to Spicy: Adjust the number of green chillies and the amount of red chilli to control the heat.
• Festival Adaptations – Makar Sankranti & Pongal: This dal is often served during Makar Sankranti and Pongal festivals in India. You can add a little ghee to the tadka for an extra festive touch. My aunt always adds a pinch of asafoetida (hing) during Pongal – it adds a unique flavor!

Serving Suggestions

Serve this Tur Dal hot with fluffy basmati rice, warm rotis, or even a side of jeera rice. A dollop of ghee on top is always a good idea! It also pairs beautifully with a simple vegetable side dish like aloo gobi (potato and cauliflower).

Storage Instructions

Leftover Tur 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 actually tastes even better the next day as the flavors have had time to develop!

FAQs

What is the best way to soak Tur Dal before cooking?

Soaking isn’t essential, but it can help reduce cooking time and make the dal easier to digest. If you do soak it, rinse the dal well and soak it in water for at least 30 minutes before cooking.

Can I use a pot instead of a pressure cooker for this dal?

Yes, absolutely! It will take longer to cook – about 45-60 minutes – but the results will be just as delicious. Just make sure to keep the pot covered and stir occasionally to prevent sticking.

What if I don’t have dry red chilli? Can I substitute it?

You can substitute it with a pinch of red chilli powder, but the flavor won’t be quite the same. The dry red chilli adds a smoky depth that’s hard to replicate.

How can I adjust the tanginess of the dal?

Simply adjust the amount of lemon juice to your liking. Start with the juice of half a lemon and add more to taste.

Is it possible to make this dal ahead of time?

Yes! You can cook the dal and make the tadka separately. Store them separately in the refrigerator and combine them just before serving. This is a great way to save time on busy weeknights.