Southern Style Dal
Transport your taste buds to the rich, aromatic kitchens of South India with this Southern Style Dal recipe, a soul-soothing dish that combines traditional techniques with bold flavors. Crafted with tender toor dal (yellow split pigeon peas) simmered in a base of tangy tamarind and infused with earthy spices like mustard seeds, curry leaves, and sambar powder, this dal is a vibrant fusion of taste and texture. A pop of asafoetida and fiery green chilies heightens the complexity, while caramelized onions and tomatoes lend a delightful sweetness. Finished with a drizzle of ghee and garnished with fresh cilantro, it's perfect when paired with steamed rice or warm flatbreads. With simple prep and wholesome ingredients, this hearty vegetarian dish is a celebration of authentic South Indian cuisine.
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Recipe Information
Ingredients
- 1 cup Toor dal (yellow split pigeon peas)
- 0.5 teaspoon Turmeric powder
- 4 cups Water
- 1 tablespoon Tamarind paste
- 2 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 10 leaves Curry leaves
- 0.25 teaspoon Asafoetida (hing)
- 2 chilies Green chilies, slit lengthwise
- 1 medium Onion, finely chopped
- 2 medium Tomatoes, finely chopped
- 3 cloves Garlic cloves, minced
- 2 teaspoons Sambar powder (South Indian spice mix)
- 2 tablespoons Fresh cilantro, chopped
- 1 teaspoon Salt
- 1 teaspoon Ghee (clarified butter, optional)
Instructions
Rinse the toor dal under running water until the water runs clear. Transfer it to a pressure cooker or large pot.
Add 3 cups of water and the turmeric powder to the dal. Pressure cook for 3-4 whistles, or simmer in a pot until the dal is soft and fully cooked. Mash the dal lightly with the back of a spoon or a whisk and set aside.
In a small bowl, dilute the tamarind paste with 1 cup of water. Set this aside.
Heat the vegetable oil in a pan over medium heat. Once hot, add the mustard seeds and let them pop.
Add the cumin seeds, curry leaves, and asafoetida to the pan, stirring for a few seconds to release their aroma.
Throw in the slit green chilies, finely chopped onion, and minced garlic. Sauté until the onions turn golden brown.
Add the chopped tomatoes to the pan and cook until they soften and begin to break down.
Stir in the sambar powder and cook for another minute to toast the spices.
Pour in the diluted tamarind water and bring the mixture to a gentle boil.
Add the cooked dal to the pan and mix well. Simmer the dal on low heat for 5-7 minutes, allowing the flavors to meld together.
Season with salt to taste. If desired, top with a teaspoon of ghee for extra flavor.
Garnish the dal with freshly chopped cilantro and serve hot with steamed rice or flatbreads.
Nutrition Facts
Calories |
1147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 2455 mg | 107% | |
| Total Carbohydrate | 166.9 g | 61% | |
| Dietary Fiber | 38.7 g | 138% | |
| Total Sugars | 21.7 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3917 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
