How do I know when the toor dal is fully cooked?

It should mash easily with the back of a ladle and look soft and creamy, with no firm grainy center left.

Why is my dal curry too thick after resting?

Toor dal keeps absorbing liquid as it cools. Add a little hot water and simmer briefly to adjust the consistency.

Can I cook this dal without a pressure cooker?

Yes, simmer the soaked dal in a pot until very soft, then mash it lightly before mixing it into the masala.

When should I add the lemon juice to the dal?

Add it after turning off the heat so the citrus stays bright and fresh and does not lose its sharpness during cooking.

How long does this dal curry keep in the fridge?

It keeps well for about 3 days in an airtight container. Reheat gently and add water if it has thickened.

Home / Recipes / indian / Dal Curry

indianEasyveganvegetariangluten freedairy free

Dal Curry

RATING

4.6/5(135)

TASTE SCORE

8/10

A simple Indian lentil curry with soft cooked dal, onion, tomato, and a light tempering of cumin and garlic. It is comforting, everyday food that pairs easily with rice or roti without feeling too heavy.

PREP

10m

COOK

25m

SERVES

1 KATORI

226 cal

SERVINGS

METHOD · 7 STEPS

prep · ~30 min
Rinse and soak the dal.
Wash the toor dal well until the water runs clearer. Soak it in fresh water for 30 minutes, then drain.
TIPA short soak helps the dal cook faster and gives a smoother texture.
pressure cook · ~20 min
Pressure cook the dal.
1.Add the soaked dal to a pressure cooker with 3 cups water, turmeric powder, and salt.
2.Close the cooker and cook on medium heat for 4 whistles.
3.Let the pressure drop naturally before opening.
4.Mash the cooked dal lightly with the back of a ladle.
temper · ~3 min
Make the tempering.
1.Heat oil in a pan over medium heat.
2.Add cumin seeds and let them crackle for 20 to 30 seconds.
3.Add chopped garlic, grated ginger, and green chili.
4.Cook for about 1 minute until fragrant.
TIPKeep the heat moderate so the garlic turns fragrant, not bitter.
saute · ~10 min
Cook the onion and tomato base.
1.Add chopped onion and cook until soft and light golden, 4 to 5 minutes.
2.Add tomato and cook until soft and pulpy, 4 minutes.
3.Stir in coriander powder, red chili powder, and garam masala.
4.Cook the masala for 1 minute.
simmer · ~7 min
Combine the dal and simmer.
Pour the cooked dal into the pan and mix well with the masala. Simmer for 5 to 7 minutes, adding a splash of water if the curry looks too thick.
garnish
Finish with lemon juice and cilantro.
Turn off the heat and stir in the lemon juice. Scatter cilantro on top just before serving.
serve
Serve the dal curry hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Mash the pressure-cooked toor dal while it is still hot for a naturally creamy texture without extra fat.
2
Let the pressure release naturally so the dal grains finish softening and do not stay chalky in the center.
3
Cook the onion only to light golden, not deep brown, to keep this dal tasting light and everyday-style.
4
When tomatoes turn pulpy and the oil starts to separate slightly, the masala is ready for the dal.
5
Add lemon juice only after switching off the heat so its brightness stays fresh instead of turning dull.
6
If the dal thickens as it sits, loosen it with hot water while reheating and simmer for a minute to bring it back together.
7
This dal tastes even better after a few hours, so it is a good make-ahead dish for lunch boxes or next-day meals.