Toor Dal
A comforting, everyday Indian lentil dish made from split pigeon peas. This Toor Dal is pressure-cooked until soft and creamy, then finished with a fragrant tempering of cumin, garlic, and dried red chilies in ghee. It's soul-satisfying, subtly spiced, and perfect over steamed rice with a wedge of lemon.
For 4 servings
- prep
Wash and soak the dal.
Rinse the toor dal under running water until the water runs clear. Soak the rinsed dal in fresh water for 30 minutes, then drain.
- pressure cook · ~15 min
Pressure cook the dal.
1.Add the drained toor dal to the pressure cooker along with 3 cups of water, turmeric powder, salt, and chopped tomato.2.Close the lid and pressure cook on medium heat for 4-5 whistles.3.Let the pressure release naturally. Once done, open the lid and whisk the dal until smooth and creamy. Set aside.TIPWhisking the cooked dal well is key to a creamy, homogenous texture. - temper · ~2 min
Make the tempering.
1.Heat ghee in a small tadka pan over medium heat until it melts and shimmers.2.Add cumin seeds and let them sizzle and pop, about 30 seconds.3.Add sliced garlic and broken dried red chilies. Sauté until the garlic turns golden and fragrant, about 1 minute.4.Sprinkle in the asafoetida, give it a quick stir, and immediately remove the pan from the heat.TIPWatch the garlic carefully — it goes from golden to burnt in seconds. - mix
Combine and finish the dal.
Pour the hot tempering over the cooked dal. Stir well to combine. If the dal is too thick, add a splash of warm water to reach your desired consistency.
- simmer · ~3 min
Simmer briefly to meld flavors.
Bring the tempered dal to a gentle simmer over low heat and cook for 2-3 minutes to let the flavors infuse.
- garnish
Garnish with fresh coriander and serve hot.
Ladle the dal into bowls, scatter chopped coriander leaves on top, and serve immediately with steamed rice or roti.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the toor dal for 30 minutes reduces cooking time and ensures a creamy texture.
- 2Whisk the cooked dal vigorously with a whisk or the back of a spoon to break down any lumps.
- 3For a deeper flavor, let the garlic in the tadka turn deep golden but not burnt.
- 4If the dal thickens on standing, stir in a splash of hot water to restore the desired consistency.
- 5Adjust the number of dried red chilies to control heat level without overpowering the dish.
Adapt it for your goals.
Vegan
Substitute the ghee with coconut oil or any neutral vegetable oil for a fully plant-based version that still delivers a rich tadka.
high proteinHigh-protein
Add 1/4 cup of moong dal or masoor dal along with the toor dal for an extra protein boost without altering the flavor profile.
jainJain
Omit garlic and onion from the tadka, and use a pinch of asafoetida alone with cumin and chilies; this keeps the dish compliant with Jain dietary restrictions.
low oilLow-oil
Use only 1 teaspoon of ghee or oil for the tadka and dry-roast the cumin seeds before adding them to minimize fat while retaining flavor.
Why this is on our healthy list.
Rich in Plant Protein
Toor dal is an excellent source of plant-based protein, supporting muscle repair and satiety in a low-fat meal.
High in Dietary Fiber
The split pigeon peas provide soluble fiber that aids digestion and helps maintain steady blood sugar levels.
Good Source of Folate
Lentils like toor dal are naturally rich in folate, important for cell function and tissue growth.
Low in Saturated Fat
With only a small amount of ghee, this dish is low in saturated fat while still offering a satisfying richness.
Frequently asked questions
Yes, you can simmer the soaked dal in a pot with extra water for 30-40 minutes until soft, skimming any foam. Then proceed with the tempering.
