Description
This Easy Indian Toor Dal is a comforting and flavorful lentil dish made with split pigeon peas, tomatoes, onions, garlic, and aromatic Indian spices. Creamy and nutritious, it makes a satisfying meal when paired with rice or warm naan.
Ingredients
Dal and Liquids
- 1 cup toor dal (split pigeon peas), rinsed
- 3 cups water
Seasoning and Spice Mix
- 1 tablespoon oil or ghee
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric powder
- 1 teaspoon ground coriander
- ½ teaspoon red chili powder
- 1 teaspoon garam masala
- Salt, to taste
Vegetables and Aromatics
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 medium tomato, chopped
Garnish
- 2 tablespoons chopped fresh cilantro
- Lemon wedges, for serving
Instructions
- Cook the Dal: Rinse the toor dal thoroughly. In a pressure cooker, combine dal with 3 cups water and cook until soft, approximately 20–25 minutes, or alternatively simmer on the stovetop for 40–45 minutes until tender.
- Heat Oil and Temper Spices: In a skillet over medium heat, warm 1 tablespoon oil or ghee. Add 1 teaspoon cumin seeds and let them sizzle for a few seconds to release their aroma.
- Sauté Onion: Add the finely chopped onion to the skillet and cook until translucent, about 4-5 minutes, stirring occasionally.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant, taking care not to burn them.
- Cook Tomatoes and Spices: Add the chopped tomato along with ½ teaspoon turmeric, 1 teaspoon ground coriander, ½ teaspoon red chili powder, and salt to taste. Cook the mixture, stirring occasionally, until the tomatoes soften and break down, about 5–7 minutes.
- Combine Dal and Spice Mixture: Stir the cooked dal into the skillet with the spice and tomato mixture. Mix well and simmer together for 5–10 minutes to allow flavors to meld and the dal to thicken slightly.
- Finish with Garam Masala and Cilantro: Sprinkle 1 teaspoon garam masala over the dal and stir in 2 tablespoons chopped fresh cilantro for freshness and aroma.
- Serve: Serve the toor dal hot with steamed rice or warm naan bread, accompanied by lemon wedges for an optional bright citrusy finish.
Notes
- Adjust the red chili powder to control the spice level according to your preference.
- For added nutrition and flavor, stir in fresh spinach leaves during the last few minutes of simmering.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
