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’s perfect served with rice or warm naan for a satisfying, wholesome meal that is both vegan and gluten-free.
Ingredients
Dal and Liquids
- 1 cup toor dal (split pigeon peas), rinsed
- 3 cups water
Tempering and Aromatics
- 1 tablespoon oil or ghee
- 1 teaspoon cumin seeds
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 medium tomato, chopped
Spices
- ½ teaspoon turmeric
- 1 teaspoon ground coriander
- ½ teaspoon red chili powder
- 1 teaspoon garam masala
- Salt, to taste
Garnish and Serving
- 2 tablespoons chopped fresh cilantro
- Lemon wedges, for serving
Instructions
- Cook the Dal: Rinse the toor dal thoroughly under running water. In a pressure cooker, combine the rinsed dal with 3 cups of water and cook until soft, about 20–25 minutes. Alternatively, cook on the stovetop in a pot with water for 40–45 minutes until tender.
- Heat Oil and Temper Spices: Heat oil or ghee in a skillet or pan over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant.
- Sauté Onion: Add the finely chopped onion to the pan and cook until translucent, stirring occasionally to avoid burning.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger and cook for about 1 minute, allowing the flavors to bloom.
- Add Tomatoes and Spices: Add the chopped tomato along with turmeric, ground coriander, red chili powder, and salt. Cook this mixture until the tomatoes have softened and the spices are well integrated.
- Combine Dal and Spice Mixture: Stir the cooked dal into the tomato-spice mixture. Bring everything to a gentle simmer and cook for another 5–10 minutes so the flavors meld together beautifully.
- Finish with Garam Masala and Cilantro: Add garam masala and freshly chopped cilantro leaves. Stir well to combine and then remove from heat.
- Serve: Serve the dal hot, accompanied by steamed rice or warm naan, and lemon wedges on the side for added brightness.
Notes
- Adjust the red chili powder according to your preferred spice level for mild or spicy dal.
- For extra nutrition, add a handful of fresh spinach leaves while simmering the dal in step 6.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days; reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
