Toor dal (also spelled tur dal) and arhar dal refer to both the split pigeon pea lentils and the dish made from them. This is a simple Indian lentil recipe where the lentils are cooked with onions, tomatoes, spices and herbs. The homestyle version is light, comforting and part of everyday meals across Indian homes. It is usually served with rice or roti and can be made thick or slightly thin.

About Toor Dal Recipe

Both the lentils and the dish made from them are called toor dal, arhar dal or tuvar dal. The same names are used in everyday cooking.

This is an easy homestyle toor dal made with a simple method. It is a staple Indian lentil dish where cooked lentils are finished with a basic tempering.

Dal is made regularly at home in many ways. This version is my family recipe that has been cooked for years and is still a part of our everyday meals.

You can make this recipe with toor dal or even moong dal. You can also mix both lentils. Here I have used toor dal.

The lentils are pressure cooked until soft and mushy. If you do not have a pressure cooker, soak the lentils and cook them in a pot until tender.

Onions, tomatoes and spices are cooked along with the dal. This gives the dal a nice flavor and taste.

The tempering added at the end brings aroma and depth. It uses simple spices and herbs and comes together quickly.

You can also adjust the consistency of the dal by adding less or more water. In most Indian homes, dal is usually kept medium to slightly thin, especially when served with rice, but you can make it thicker if you prefer.

This homestyle dal is different from restaurant-style versions. Restaurant dal is usually richer, thicker and may also have a smoky flavor.

You can check my restaurant-style Dal Tadka recipe, which is different from this simple homestyle arhar dal.

Serve this toor dal hot with steamed basmati rice. You can also pair it with chapati or phulka.

More Lentil Recipes

How To Make Toor Dal (Stepwise)

1. Take 1 cup toor dal (arhar dal) in a bowl. Rinse well 2 to 3 times.

Drain all the water and add the rinsed dal to a 3 litre stovetop pressure cooker.

3. Add ⅓ heaped cup sliced onions, ⅓ cup chopped tomatoes, and 2 green chilies (slit or chopped).

4. Add ½ teaspoon turmeric powder, ¼ to ½ teaspoon red chili powder, and a generous pinch of asafetoida or hing.

5. Pour 2 cups water and mix.

6. On medium heat, pressure cook for 8 to 9 whistles or about 14 to 15 minutes. Let the pressure drop naturally, then open the lid.

The lentils should be cooked completely and look soft and mushy.

7. Lightly mash the dal with a spoon or a wired whisk.

8. Now add 1 cup water or as needed to adjust the consistency. If the consistency of toor dal looks right to you, skip adding water.

Tip: To make a thicker dal, add less water or skip it. To get a medium to thin dal, add water as needed.

9. After adding water, mix very well.

10. Add salt to taste and mix again.

11. If you have added water, keep the dal on the stovetop and simmer for a few minutes until it heats through and reaches the desired consistency.

Stir at intervals so that the arhar dal does not stick or burn at the base. Then cover and set aside.

Make Tempering

12. Heat 2 tablespoons oil or ghee in a small pan until moderately hot. Add 1 teaspoon mustard seeds.

13. Let the mustard seeds crackle.

14. Add 1 teaspoon cumin seeds.

15. Fry the cumin seeds till they change color and splutter. This takes a few seconds.

16. Add 4 to 5 medium garlic cloves, crushed lightly with their peels on. You can also slice or chop the garlic.

Fry for 20 to 30 seconds or until the garlic cloves are light golden.

17. Add 1 to 2 dry red chilies (halved and deseeded).

18. Add 9 to 10 curry leaves. Fry till the red chilies change color and the curry leaves become crisp.

19. Pour the entire tempering mixture over the cooked arhar dal. Cover for a few minutes to allow the tempering flavors to infuse with the dal.

20. Lastly add 2 tablespoons of chopped coriander leaves.

21. Mix and serve home style toor dal with steamed rice or roti.

Serving Suggestions & Storage

Serve toor dal with steamed basmati rice for a simple meal. You can also pair it with chapati or phulka. A side of pickle, papad or a simple salad works well.

Store leftover dal in an airtight container in the refrigerator for just about 1 day only. Reheat by adding some water to adjust consistency. Do not keep for more than 1 day as the taste changes.

Helpful Tips

1. Dal doneness: Cook the toor lentils till they become very soft and break easily when pressed between fingers. After cooking, lightly mash it with a spoon or whisk. This gives a smooth, slightly creamy consistency without making it pasty.
2. Consistency control: Once the lentils are cooked, adjust the thickness by adding water little by little. Simmer after adding water so everything blends well. For rice, keep it slightly thin. For roti, you can keep it a bit thicker.
3. Tempering timing: Prepare the tempering separately and add it at the very end. As soon as you pour it over the dal, cover the pan for a few minutes. This helps the aroma and flavors infuse better into the toor dal.
4. Garlic flavor: Lightly crush the garlic instead of finely chopping it. Crushed garlic releases more flavor while cooking and gives a stronger, more rounded taste to the tempering.
5. Soaking option: If you are not using a pressure cooker, soak the lentils for 1 to 2 hours. This helps the lentils cook faster and more evenly, and also improves the final texture.

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