Tomato Dal
Comforting yellow lentils simmered with ripe tomatoes, garlic, and gentle spices until creamy and bright. This everyday Indian dal is light, homestyle, and perfect with rice or roti as part of a simple meal.
For 4 servings
- prep · ~5 min
Rinse the dal and chop the vegetables.
1.Rinse the toor dal under running water until the water looks mostly clear.2.Chop the tomato and onion finely for quicker cooking.3.Slice the garlic, slit the green chili, and keep the curry leaves ready. - pressure cook · ~20 min
Pressure cook the dal with tomato.
1.Add toor dal, tomato, green chili, turmeric powder, salt, and water to a pressure cooker.2.Mix once and close the lid.3.Cook on medium heat for 4 whistles, then let the pressure release naturally.TIPNatural pressure release helps the dal finish cooking gently and keeps it creamy. - temper · ~7 min
Make the tempering.
1.Heat oil in a small pan over medium heat.2.Add mustard seeds and let them splutter.3.Add cumin seeds, curry leaves, and asafoetida.4.Add onion and garlic, then cook until the onion turns soft and lightly golden.5.Add red chili powder and switch off the heat right away.TIPAdd the chili powder off or at very low heat so it colors the oil without burning. - mix · ~2 min
Mash and combine the dal.
Open the cooker and mash the dal lightly with the back of a ladle for a creamy texture. Pour in the tempering and mix well.
- simmer · ~4 min
Simmer the dal briefly.
Bring the dal to a gentle simmer for 3 to 4 minutes so the tomato, lentils, and tempering come together. Add a splash of water if it looks too thick.
- garnish
Finish with coriander leaves and lemon juice.
- serve
Serve hot with rice or roti.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse the toor dal until the water is mostly clear so the finished dal tastes cleaner and less starchy.
- 2Let the pressure release naturally after 4 whistles; quick release can leave the lentils slightly grainy.
- 3Mash only lightly after cooking so the dal stays creamy but still has a little body.
- 4Add the red chili powder after turning off the heat to keep it bright red instead of bitter and burnt.
- 5If your tomatoes are very sour, balance the dal with a little extra simmering before adding lemon juice.
- 6Tomato dal thickens as it sits, so loosen leftovers with hot water while reheating and simmer briefly.
Adapt it for your goals.
No-onion
Skip the onion in the tempering for a simpler homestyle version that is lighter and faster but still flavorful from garlic, curry leaves, and spices.
veganVegan
Use a wheat-free asafoetida or leave it out to keep the dal fully plant-based while preserving the classic tempering profile.
spicierSpicier
Add one more green chili or a little extra red chili powder if you want a sharper heat that stands up well to rice.
ghee temperedGhee-tempered
Replace the oil with ghee in the tadka for a richer, more aromatic finish that makes the dal feel more festive.
Why this is on our healthy list.
Plant Protein from Toor Dal
Split pigeon peas make this dish filling and nourishing, offering plant-based protein along with the comfort of a soft, easy-to-eat texture.
Fiber-Rich Comfort Food
The lentils, tomato, onion, and coriander contribute fiber, making this simple dal more satisfying than a brothier side dish.
Tomato and Turmeric Goodness
Tomatoes and turmeric add color and beneficial plant compounds, while garlic and curry leaves bring extra depth without needing heavy ingredients.
Frequently asked questions
Yes. Simmer the rinsed toor dal with tomato, chili, turmeric, salt, and water in a pot until the lentils are very soft, then mash and continue with the tempering.
