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A comforting South Indian lentil curry made with soft-cooked pigeon peas and tangy tomatoes. This simple, flavorful dal comes together quickly and is perfect with steamed rice and a side of vegetables.
For 4 servings
Pressure Cook the Dal
Prepare the Tempering (Tadka)
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A comforting South Indian lentil curry made with soft-cooked pigeon peas and tangy tomatoes. This simple, flavorful dal comes together quickly and is perfect with steamed rice and a side of vegetables.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 267.5 calories per serving with 11.89g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Simmer
Garnish and Serve
Incorporate diced carrots, bottle gourd (lauki), or a handful of spinach into the dal while pressure cooking for added nutrients and texture.
Substitute toor dal with masoor dal (red lentils) for a quicker cooking time or a mix of toor and moong dal for a different texture.
Add 1-2 teaspoons of sambar powder along with the other spice powders and 1 teaspoon of tamarind paste during simmering for a tangy, sambar-like flavor.
For a richer dal, stir in 2-3 tablespoons of coconut milk at the end of cooking, just before turning off the heat.
Toor dal is an excellent source of protein, which is essential for muscle repair, cell generation, and overall body function, making it a great choice for vegetarians and vegans.
The lentils in this dish are packed with dietary fiber, which promotes healthy digestion, helps prevent constipation, and contributes to a feeling of fullness, aiding in weight management.
Tomatoes are rich in lycopene, a powerful antioxidant that helps protect cells from damage. Spices like turmeric (curcumin) and garlic also provide antioxidant and anti-inflammatory benefits.
This dal is low in saturated fat and cholesterol-free. The fiber and potassium from lentils and tomatoes can help manage blood pressure and support cardiovascular health.
One serving of Tomato Dal (approximately 1 cup or 410g) contains an estimated 280-320 calories, depending on the amount of ghee or oil used.
Yes, Tomato Dal is very healthy. It's an excellent source of plant-based protein and dietary fiber from lentils, which aids digestion and keeps you full. Tomatoes provide vitamins and antioxidants like lycopene, while spices like turmeric have anti-inflammatory properties.
Absolutely. To make this dal vegan, simply replace the ghee with a neutral-flavored oil like sunflower, canola, or coconut oil for the tempering.
Yes, you can. Masoor dal (red lentils) is a great substitute and cooks faster. You can also use moong dal (yellow lentils) or a combination of dals. Adjust the cooking time accordingly.
Leftover dal can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 2 months.
If your dal is too thick, stir in some hot water until it reaches your desired consistency. If it's too thin, simply let it simmer on low heat for a few more minutes, uncovered, to allow some of the excess water to evaporate.