Dal Gomti
A fragrant, everyday dal from Uttar Pradesh, lightly tempered with cumin and hing. Toor dal is pressure cooked until soft and creamy, then finished with a simple tadka that lets the earthiness of the lentils shine. Comforting, mild, and perfect with steamed rice and a dollop of ghee.
For 4 servings
- prep
Rinse and soak the dal.
Wash the toor dal thoroughly under running water until the water runs clear. Soak in fresh water for 30 minutes, then drain.
- pressure cook · ~15 min
Pressure cook the dal until soft.
1.Add drained dal to the pressure cooker with 3 cups water, turmeric, and salt.2.Close the lid and cook on medium heat for 3 whistles.3.Turn off heat and let pressure release naturally. Open and whisk the dal until smooth and creamy. - simmer · ~7 min
Simmer with water and adjust consistency.
1.Add 1 cup of water to the whisked dal and stir well.2.Bring to a gentle simmer on low heat for 5-7 minutes, stirring occasionally.TIPAdd more water if you prefer a thinner dal. The consistency should be pourable but not watery. - temper · ~2 min
Make the tempering.
1.Heat ghee in a small tadka pan over medium heat until shimmering.2.Add cumin seeds and let them crackle and turn golden (30 seconds).3.Add asafoetida and dried red chili; sauté for 10 seconds until fragrant.4.Add chopped garlic and fry until light golden (30-40 seconds).5.Immediately pour the sizzling tempering over the simmering dal.TIPDon't let the garlic turn dark brown — it should be just golden for the best aroma. - simmer · ~2 min
Finish with a final simmer.
Stir the tempering into the dal and let it simmer together for 2 minutes so the flavors meld.
- garnish
Garnish with coriander leaves and serve hot.
Ladle into bowls, sprinkle with fresh coriander leaves, and serve with steamed rice or roti.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking toor dal for 30 minutes reduces cooking time and ensures an ultra-creamy texture.
- 2Whisk the cooked dal vigorously with a whisk or the back of a spoon until smooth for a silky finish.
- 3Adjust the dal's consistency with hot water after tempering — it thickens as it cools.
- 4Add the tadka while the dal is simmering to let the spices bloom and infuse the lentils.
- 5If you prefer a smoky flavor, hold the tadka pan over the dal and pour the hot ghee so it sizzles instantly.
- 6Leftover dal keeps well for 3 days in the fridge; thin it with water when reheating.
Adapt it for your goals.
Vegan
Replace ghee with coconut oil or a neutral vegetable oil for the tadka to keep the dish completely plant-based.
low oilLow-oil
Skip the tadka entirely and stir in a pinch of roasted cumin powder and a squeeze of lemon juice for a lighter, oil-free version.
garlic heavyGarlic-heavy
Double the amount of chopped garlic in the tadka and let it fry until deep golden for a pungent, garlic-forward dal.
tomato tadkaTomato-tadka
Add 1 small finely chopped tomato to the tadka after the garlic and cook until mushy for a tangy twist.
Why this is on our healthy list.
Rich in Plant Protein
Toor dal (pigeon peas) provides a substantial amount of plant-based protein, making this dish a hearty and satisfying main for vegetarians.
High in Dietary Fiber
The lentils are naturally high in soluble fiber, which supports healthy digestion and helps maintain steady energy levels.
Low in Fat
With just one tablespoon of ghee for the entire pot, this dal is a low-fat yet flavorful lentil preparation.
Digestive Aid from Hing
Asafoetida (hing) is traditionally used in Indian cooking to aid digestion and reduce bloating, especially with legumes.
Frequently asked questions
Yes, simmer the soaked toor dal in a pot with 5-6 cups of water for 40-50 minutes, skimming any foam, until soft and creamy.
