Description
This Easy Indian Toor Dal is a comforting, flavorful, and creamy lentil dish made from split pigeon peas cooked with tomatoes, onions, garlic, and aromatic Indian spices. It’s nutritious, hearty, and perfect served alongside rice or warm naan bread for a satisfying meal that’s simple to prepare.
Ingredients
Dal and Cooking Liquid
- 1 cup toor dal (split pigeon peas), rinsed
- 3 cups water
Tempering and Seasoning
- 1 tablespoon oil or ghee
- 1 teaspoon cumin seeds
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 medium tomato, chopped
- ½ teaspoon turmeric
- 1 teaspoon ground coriander
- ½ teaspoon red chili powder
- 1 teaspoon garam masala
- Salt, to taste
Finishing Touches
- 2 tablespoons chopped fresh cilantro
- Lemon wedges, for serving
Instructions
- Rinse and Cook Dal: Thoroughly rinse the toor dal under cold water until the water runs clear. Combine the dal with 3 cups of water in a pot or pressure cooker and cook until soft. This takes about 20–25 minutes in a pressure cooker or 40–45 minutes on the stovetop.
- Heat Oil and Temper Spices: In a skillet over medium heat, warm the oil or ghee. Add the cumin seeds and let them sizzle for a few seconds to release their aroma.
- Sauté Onions: Add the finely chopped onion to the skillet and cook, stirring frequently, until they become translucent and soft, about 3-5 minutes.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger and cook for about 1 minute until fragrant.
- Cook Tomatoes and Spices: Add the chopped tomato, turmeric, ground coriander, red chili powder, and salt to the skillet. Cook, stirring occasionally, until the tomatoes soften and become pulpy, about 5 minutes.
- Combine Dal and Spice Mixture: Pour the cooked dal into the skillet with the tomato and spice mixture. Stir well to combine and simmer gently for 5–10 minutes to meld the flavors.
- Add Finishing Spices and Herbs: Stir in the garam masala and chopped fresh cilantro. Adjust seasoning if necessary.
- Serve: Serve the dal hot with steamed rice or warm naan, garnished with lemon wedges for an added burst of flavor.
Notes
- Adjust the red chili powder to suit your preferred spice level.
- Add fresh spinach or other leafy greens during the simmering step for extra nutrition.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
