Simple Toor Dal (Pigeon Pea Stew)

Name: Simple Toor Dal (Pigeon Pea Stew)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 cup toor dal (pigeon pea lentils, washed); 3 cup water (for pressure cooking dal); 1 pinch turmeric powder; 0.5 tsp salt; 1 pcs tomato (medium, chopped); 2 tsp ghee; 1 tsp cumin seeds; 4 pcs garlic (cloves, finely chopped); 2 pcs dried red chili; 1 pinch asafoetida; 1 pinch red chili powder; 1 tsp lemon juice (freshly squeezed); 2 tbsp coriander leaves (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

A warm, comforting bowl of yellow pigeon pea stew, gently tempered with cumin and garlic. This everyday dal is light, earthy, and perfectly seasoned—a staple in Indian homes that pairs beautifully with rice or roti.

PREP

10m

COOK

30m

SERVES

1 KATORI

204 cal

SERVINGS

METHOD · 5 STEPS

prep
Wash and soak the toor dal.
1.Rinse 1 cup toor dal under cold water 2-3 times until water runs clear.
2.Soak the washed dal in fresh water for 30 minutes, then drain.
TIPSoaking reduces cooking time and helps the dal break down into a creamier consistency.
pressure cook · ~9 min
Pressure cook the dal with turmeric and tomato.
1.Add drained toor dal to the pressure cooker with 3 cups of water.
2.Stir in turmeric powder and the chopped tomato.
3.Close the lid and cook on high heat until one whistle, then lower heat and cook for 8 minutes.
4.Allow pressure to release naturally, then open and whisk the dal until smooth.
mix · ~5 min
Season and simmer the dal.
1.Add salt to the cooked dal and stir well.
2.If the dal is too thick, add 0.5 to 1 cup of hot water to reach pouring consistency.
3.Bring to a gentle simmer for 4-5 minutes.
TIPWatery dal is perfectly fine—it thickens as it sits, so aim for a slightly thinner consistency than you want on the plate.
temper · ~3 min
Prepare the tempering.
1.Heat ghee in a small pan over medium heat until shimmering.
2.Add cumin seeds and let them sizzle until they crackle and turn golden (30 seconds).
3.Add chopped garlic and sauté until lightly golden (1 minute).
4.Tear dried red chilies into halves, add to the pan along with asafoetida and red chili powder, then immediately pour the tempering over the dal.
TIPDon't let the garlic burn—take the pan off the heat the moment it turns light brown.
mix · ~2 min
Finish and garnish.
1.Stir the tempering into the dal and let it sit covered for 2 minutes.
2.Squeeze fresh lemon juice over the top.
3.Ladle into serving bowls and garnish generously with chopped coriander leaves.

PRO TIPS

What to keep in mind.

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

1
Soaking toor dal for 30 minutes cuts pressure-cooking time and yields a creamier texture.
2
Whisk the cooked dal vigorously after opening the cooker for a smooth, velvety consistency.
3
Tear dried red chilies rather than chopping them to release more aroma without excessive heat.
4
Add salt only after pressure-cooking to prevent the dal from hardening and not cooking evenly.
5
Let the tempered dal rest covered for 2 minutes so the tadka flavors fully meld into the stew.

RECIPE VARIATIONS

Adapt it for your goals.

garlicky greens

Garlicky greens

Add a handful of chopped spinach or fenugreek leaves during the final simmer for extra nutrients and a slightly bitter, earthy note that complements the dal.

coconut twist

Coconut twist

Stir in 2 tablespoons of fresh or desiccated coconut along with the salt for a South Indian-style sweetness that balances the tangy lemon and spices.

smoky dal

Smoky dal

Char a small piece of coal over a flame, place it in a steel bowl set in the dal, drizzle with a drop of ghee, and cover for 2 minutes to infuse a gentle smokiness.

vegan