Tomato Toor Dal

Name: Tomato Toor Dal
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 0.75 cup toor dal (pigeon peas, washed); 2.5 cup water (for pressure cooking dal); 2 pcs tomato (medium, roughly chopped); 1 pcs onion (medium, finely chopped); 4 pcs garlic (cloves, crushed); 2 pcs green chili (slit lengthwise); 1 pinch turmeric powder; 1 pinch red chili powder; 2 tsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 2 pcs dried red chili (whole, broken); 10 pcs curry leaves; 1 pinch asafoetida; 0.5 tsp salt; 2 tbsp coriander leaves (chopped, for garnish); 1 tsp lemon juice (optional, for serving)

RATING

0.0/5

TASTE SCORE

8/10

A comforting, everyday dal where earthy toor lentils simmer into a velvety texture, brightened with juicy tomatoes and finished with a crackling tempering of mustard seeds, cumin, and aromatic curry leaves. This versatile South Indian-style dal pairs perfectly with steamed rice and a spoonful of ghee.

PREP

10m

COOK

25m

SERVES

1 KATORI

182 cal

SERVINGS

METHOD · 6 STEPS

prep · ~2 min
Wash the toor dal thoroughly.
Rinse the toor dal under running water 3-4 times until the water runs clear. Drain and set aside.
pressure cook · ~15 min
Pressure cook the dal with tomatoes and turmeric.
1.Add the washed dal, chopped tomatoes, turmeric powder, and 2.5 cups of water to the pressure cooker.
2.Close the lid and pressure cook on medium heat for 4-5 whistles (about 15 minutes).
3.Let the pressure release naturally. Open the lid and mash the cooked dal gently with a ladle to get a creamy consistency.
TIPLetting the pressure drop on its own gives a creamier dal. If short on time, you can release pressure after 5 minutes.
prep · ~2 min
Adjust the dal consistency and season.
Stir the salt into the cooked dal. If it looks too thick, add 0.5 to 1 cup of warm water to reach your preferred pouring consistency. Bring it to a gentle simmer on low heat.
TIPThe dal thickens as it sits, so aim for a slightly thinner consistency than you want on the plate.
temper · ~6 min
Make the tempering.
1.Heat oil in a small pan over medium heat. Add mustard seeds and let them splutter.
2.Add cumin seeds and broken dried red chilies; sauté until fragrant (20-30 seconds).
3.Add curry leaves and asafoetida; fry until leaves turn crisp (15 seconds).
4.Add crushed garlic and slit green chilies; sauté until garlic turns golden (30 seconds).
5.Add finely chopped onion and red chili powder; cook until onions are soft and translucent (3-4 minutes).
TIPMake sure the oil is hot enough—if mustard seeds don't splutter within seconds, the tempering won't have its full aroma.
mix · ~3 min
Pour the tempering over the dal.
Immediately pour the hot tempering over the simmering dal. It will sizzle dramatically. Stir well to combine all the flavors. Simmer for 2-3 minutes so the dal absorbs the tempering aroma.
TIPFor the best flavor, let the dal rest for 10 minutes after mixing before serving.
garnish
Finish with coriander leaves and serve hot.
Turn off the heat. Garnish with chopped coriander leaves. Add a squeeze of lemon juice if you like a tangier finish. Serve the dal hot in a katori with steamed rice or roti.

PRO TIPS

What to keep in mind.

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

1
Use a heavy-bottomed pan for the tempering to avoid burning the spices.
2
For a richer texture, mash the dal with a potato masher or whisk after pressure cooking.
3
Let the dal rest for 10 minutes after adding the tempering to deepen the flavors.
4
If the dal thickens too much on standing, thin it with a splash of hot water before serving.
5
Slit the green chilies lengthwise to release heat without making the dal too spicy.
6
Fresh curry leaves are key — avoid dried ones as they lack the signature aroma.
7
Stir the dal gently while simmering after adding the tempering to incorporate the flavors evenly.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce the tempering oil to 1 teaspoon and skip sautéing the onions; add the onions directly to the cooked dal while simmering. This cuts fat without losing the core flavor of the tadka.

extra tangy

Extra-tangy

Increase the lemon juice to 2 teaspoons or add ½ teaspoon of amchur (dried mango powder) along with the salt. This brightens the dal for hot summer days or when tomatoes aren't very tart.

protein packed

Protein-packed

Add ½ cup of cooked, cubed paneer or tofu in the last 2 minutes of simmering. It makes the dal more substantial as a one-dish meal and adds a creamy texture contrast.

garlicky

Garlicky

Double the crushed garlic and add half while pressure cooking the dal. This infuses the lentils with garlic flavor from the inside, making the dish more pungent and bold.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Plant Protein

Toor dal (pigeon peas) is an excellent source of plant-based protein, making this dish a great option for vegetarians looking to maintain muscle health.

✓

High in Dietary Fiber

Lentils and onions provide both soluble and insoluble fiber, supporting healthy digestion and promoting a feeling of fullness.

✓

Natural Anti-Inflammatory

Turmeric and asafoetida (hing) are known for their anti-inflammatory properties, which may help reduce joint stiffness and support overall wellness.

✓

Good Source of Iron

Toor dal is naturally rich in iron, which aids in oxygen transport and helps prevent fatigue. Vitamin C from tomatoes and lemon juice enhances iron absorption.

✓

Low in Fat

With only a small amount of oil used for tempering, this dal is a heart-friendly, low-fat dish that fits well into a balanced diet.

QUESTIONS?

Frequently asked questions

Yes, you can. Soak the dal for 30 minutes, then boil it in a pot with 3 cups of water, tomatoes, and turmeric for 25-30 minutes until soft, adding more water as needed. Mash and continue as instructed.