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A comforting and flavorful Indian lentil curry made with split pigeon peas, simmered with aromatic spices, onions, and tomatoes. This simple, protein-rich dish is a staple in Indian homes and pairs perfectly with rice or roti.
For 4 servings
Pressure Cook the Dal
Prepare the Tempering (Tadka)
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A comforting and flavorful Indian lentil curry made with split pigeon peas, simmered with aromatic spices, onions, and tomatoes. This simple, protein-rich dish is a staple in Indian homes and pairs perfectly with rice or roti.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 252.83 calories per serving with 11.16g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Create the Masala Base
Combine and Simmer
Finish and Serve
Add 2 cups of chopped fresh spinach to the tempering along with the tomatoes. Cook until the spinach wilts before adding the cooked dal.
Prepare the dal as instructed. For a restaurant-style finish, prepare a second, smaller tadka with 1 tsp ghee, a pinch of hing, 1/4 tsp cumin seeds, and 1/4 tsp red chili powder. Pour this sizzling tadka over the dal just before serving.
In the tempering, add a sprig of curry leaves along with the mustard seeds. You can also add a pinch of sambar powder with the other spices for a different flavor profile.
Simply replace the ghee with a neutral vegetable oil or coconut oil to make this recipe completely plant-based.
Toor dal is an excellent source of protein, which is crucial for muscle repair, building tissues, and overall body function, making it a great choice for vegetarians and vegans.
The high fiber content in lentils aids in digestion, prevents constipation, promotes a healthy gut microbiome, and helps in maintaining stable blood sugar levels.
This dal is a good source of vital minerals like iron for blood health, magnesium for nerve function, and folate, which is essential for cell growth and metabolism.
Lentils are low in fat and cholesterol-free. The fiber and potassium in dal can help manage blood pressure and cholesterol levels, contributing to a healthy heart.
A single serving of this Dal Curry (approximately 1 cup or 245g) contains around 250-300 calories, depending on the amount of ghee used. It's a nutritious, low-calorie main dish.
Yes, Dal Curry is very healthy. It's an excellent source of plant-based protein, dietary fiber, and essential minerals like iron and folate. The spices used, such as turmeric and cumin, also have anti-inflammatory properties.
Absolutely. You can cook the dal in a regular pot on the stovetop. It will take longer, about 45-60 minutes, for the dal to become soft. Ensure you add enough water and stir occasionally to prevent it from sticking.
Dal Tadka is typically made by adding a single tempering (tadka) to cooked lentils. Dal Fry often involves sautéing onions and tomatoes first, then adding the cooked dal to this base. Sometimes, Dal Fry is finished with a second tadka on top for extra flavor.
Yes, you can. Masoor dal (red lentils) is a great substitute as it cooks quickly. You can also use a mix of dals like toor and moong dal for a different texture and flavor.
To make this recipe vegan, simply substitute the ghee with a plant-based oil like coconut oil, sunflower oil, or any neutral vegetable oil.