Toor Dal
Experience the comforting flavors of traditional Toor Dal, a classic Indian lentil dish that's both hearty and wholesome. Crafted with protein-packed split pigeon peas, this recipe is brought to life with fragrant spices like cumin, asafoetida, and turmeric, all sautéed in ghee for a luxurious depth of flavor. Silky tomatoes, zingy ginger, garlic, and a hint of red chili bring balance and warmth, while a finishing touch of fresh cilantro and a squeeze of lemon juice add a burst of freshness. Perfectly suited as a main course or a side dish, Toor Dal pairs beautifully with steamed rice, buttery naan, or tender roti. Quick and easy to prepare, it’s an ideal blend of comfort, nutrition, and traditional Indian cuisine that’s sure to become a household favorite.
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Recipe Information
Ingredients
- 1 cup Toor dal (split pigeon peas)
- 3 cups Water
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Ghee or oil
- 1 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida (hing)
- 2 pieces Dried red chilies
- 2 pieces Green chilies, slit
- 1 teaspoon Ginger, grated
- 2 cloves Garlic, minced
- 1 medium Tomato, chopped
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 2 tablespoons Fresh cilantro, chopped
- 1 teaspoon Lemon juice
Instructions
Rinse the toor dal thoroughly under cold water until the water runs clear. Soak for 15-30 minutes if desired to speed up cooking (optional).
In a pressure cooker or pot, add the rinsed dal, 3 cups of water, turmeric powder, and 1/2 teaspoon of salt. Pressure cook for 4-5 whistles on medium heat, or boil in a pot until the dal is fully cooked and mushy. Mash lightly and set aside.
In a separate pan, heat ghee or oil over medium heat. Add cumin seeds and let them splutter.
Add asafoetida, dried red chilies, green chilies, grated ginger, and minced garlic. Sauté until fragrant, about 1 minute.
Add chopped tomato, coriander powder, red chili powder, and the remaining 1/2 teaspoon of salt. Cook until the tomato softens and the mixture turns into a thick paste, about 5 minutes.
Pour the cooked dal into the pan with the tempering mixture. Mix well and simmer for 5-10 minutes until the flavors meld together. Adjust consistency by adding water if needed.
Turn off the heat and stir in the chopped fresh cilantro and lemon juice.
Serve hot with steamed rice, roti, or naan. Enjoy your homemade Toor Dal!
Nutrition Facts
Calories |
1019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 2434 mg | 106% | |
| Total Carbohydrate | 142.5 g | 52% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 9.5 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3375 mg | 72% | |
*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.
