Description
This Easy Indian Toor Dal is a comforting, creamy, and nutritious lentil dish made with split pigeon peas simmered in a flavorful blend of tomatoes, onions, garlic, and aromatic Indian spices. Perfect for a wholesome vegetarian meal, it pairs beautifully with steamed rice or warm naan.
Ingredients
Lentils and Water
- 1 cup toor dal (split pigeon peas), rinsed
- 3 cups water
Spices and Seasonings
- 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 tablespoon oil or ghee
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 medium tomato, chopped
Garnish and Serving
- 2 tablespoons chopped fresh cilantro
- Lemon wedges, for serving
Instructions
- Cook the Dal: Rinse the toor dal thoroughly. Cook the dal with 3 cups of water until soft, which will take about 20–25 minutes in a pressure cooker or 40–45 minutes on the stovetop.
- Heat Oil and Toast Spices: In a skillet over medium heat, heat 1 tablespoon of oil or ghee. Add 1 teaspoon cumin seeds and let them sizzle for a few seconds to release their aroma.
- Sauté Onions: Add the finely chopped onion to the skillet and cook until translucent and soft, about 3-4 minutes.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.
- 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 until the tomatoes soften and the spices are well combined, about 5 minutes.
- Combine Dal and Spice Mixture: Stir the cooked dal into the skillet with the tomato and spice mixture. Simmer together for 5–10 minutes to allow the flavors to meld.
- Finish and Garnish: Stir in 1 teaspoon garam masala and 2 tablespoons chopped fresh cilantro. Mix well and cook for another minute.
- Serve: Serve the toor dal hot with steamed rice or warm naan, accompanied by lemon wedges to squeeze on top as desired.
Notes
- Adjust the red chili powder according to your preferred spice level to make it milder or spicier.
- Add spinach or other leafy greens for extra nutrition and color.
- Leftovers can be stored 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
