Toor Ki Dal

2.0/5 rating (1 votes)
Toor Ki Dal


    • 1 1/2 cups Toor dal (yellow lentils or Split Pigeon Peas ), cleaned, washed and drained  
    • 4 Tbsp. oil
    • 1 tsp. mustard seeds
    • 1 tsp. fenugreek seeds (methi)
    • 1 tsp. cumin seed  
    • 1/4 tsp Asafoetida powder(Hing)
    • Fresh curry leaves, washed and torn
    • 3 inches fresh ginger finely chopped
    • Finely chopped green chilies to taste
    • 2 medium fresh tomatoes chopped
    • 4 - 5 cups water
    • ½ cup tamarind pulp OR 5-6 Cocum OR little of both
    • 1/2 tsp. red chili powder
    • 2 tsp. turmeric powder
    • 2 Tbsp finely chopped fresh coriander leaves
    • Salt to taste


    • Soak Dal for ½ hr – 1 hr
    • Pressure cook the lentils (toor dal) in a pressure cooker along with 4 - 5 cups of water until the lentils are tender.
    • With the help of a beater (mashing tool) mash the Dal with its water.
    • Then add in the tomatoes, green chilies, ginger, kaddipatta , turmeric powder and salt to taste.
    • Mix well and allow it to cook on medium-high flame till tomatoes are tender and Dal changes its colour.Can add more water if required.
    • Extract tamarind pulp from tamarind to use as tamarind water.
    • (To do this, soak about 3 inches piece of tamarind in 1 cup of hot water. When soft ,squeeze to extract the tamarind pulp and let it mix with the water to form \'tamarind water\')
    • Measure out ½ cup of tamarind water in a cup and add this tamarind water to the Dal mixture.(Same time you can also put Cocum).
    • Allow it to boil for another 10 mins or till Dal becomes sour of your taste.(some like very sour and some don’t.So keep checking,before overboiling).
    • When Dal is ready slow the flame.
    • Meanwhile heat oil in a pot on medium-high flame.
    • Once its hot, add mustard seeds, methi seeds and cumin seeds.
    • Allow to splutter and crackle.
    • Add asafoetida powder and red chilie powder for colour and  switch off the gas before red chillie changes its colour.
    • Add this to  hot Dal and Cover with the Lid.
    • Remove from  the flame and add fresh coriander leaves.
    • Serve with steam Basmati rice.
    • Serve hot  along with  plain yogurt and fried Papads on the side for a complete wonderful Asian-Indian meal.

Comments (1)

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