Tamatar ki Dal
A bright and tangy lentil curry where ripe tomatoes are the star. This simple North Indian dal, made with pigeon peas, is a comforting and flavorful dish perfect with steamed rice or roti.
For 4 servings
Cook the Dal
- Rinse the toor dal under cold running water until the water runs clear. Soak it in fresh water for at least 30 minutes. Drain.
- In a pressure cooker, combine the soaked and drained dal, 3 cups of water, turmeric powder, and 0.5 tsp of salt.
- Secure the lid and cook on medium-high heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
- Allow the pressure to release naturally, which takes about 10-15 minutes. Once safe, open the lid and whisk the dal gently to create a smooth, uniform consistency.
Prepare the Tomato Masala
- While the dal is cooking, heat 2 tbsp of ghee in a separate pan or kadai over medium heat.
- Add the chopped onions and sauté for 3-4 minutes until they become soft and translucent.
- Add the grated ginger, minced garlic, and slit green chilies. Sauté for another minute until the raw aroma disappears.
- Add the finely chopped tomatoes and cook for 5-7 minutes, stirring occasionally, until they break down and become soft and pulpy.
- Stir in the red chili powder, coriander powder, and the remaining 0.75 tsp of salt. Cook the masala for 2-3 minutes until the ghee begins to separate from the mixture.
Combine and Simmer
- Carefully pour the cooked dal into the pan with the tomato masala. Stir well to combine everything.
- Add up to 1 cup of hot water to adjust the dal to your desired consistency. Remember that dal tends to thicken as it cools.
- Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for 5-7 minutes, allowing the flavors to meld together beautifully.
Prepare the Tempering (Tadka)
- In a small tadka pan or skillet, heat the remaining 1 tbsp of ghee over medium heat.
- Once the ghee is hot, add the mustard seeds and let them splutter completely.
- Immediately add the cumin seeds, broken dried red chilies, and hing. Sauté for about 30 seconds until the cumin is fragrant. Be careful not to burn the spices.
Garnish and Serve
- Pour the hot tempering over the simmering dal. You will hear a satisfying sizzle. Stir gently to incorporate.
- Garnish with freshly chopped coriander leaves.
- Serve hot with steamed basmati rice, jeera rice, or fresh rotis for a complete and wholesome meal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use ripe, red, and slightly tangy tomatoes.
- 2Soaking the dal is not mandatory but highly recommended for faster cooking and better digestion.
- 3Always use hot water to adjust the dal's consistency. Using cold water can affect the taste and cooking process.
- 4The final tempering (tadka) is key to the authentic flavor of the dal. Do not skip this step.
- 5For a richer flavor, you can use half ghee and half oil.
- 6If you prefer a completely smooth dal, you can use an immersion blender to blend it before adding it to the masala.
Adapt it for your goals.
Lentil Variation
You can make this recipe with a mix of lentils like toor dal and masoor dal (red lentils) for a different texture and flavor.
No Onion, No GarlicNo Onion, No Garlic
For a Sattvic version, skip the onions and garlic. The dal will still be delicious due to the tomatoes and spices.
Add VegetablesAdd Vegetables
Incorporate finely chopped vegetables like carrots, spinach, or bottle gourd (lauki) along with the tomatoes for added nutrition.
Creamy VersionCreamy Version
For a richer, creamier dal, stir in 1-2 tablespoons of cream or coconut milk at the end of cooking.
Why this is on our healthy list.
Rich in Plant-Based Protein
Toor dal is an excellent source of vegetarian protein, which is essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
The lentils in this dish are packed with dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Source of Antioxidants
Tomatoes are rich in lycopene, a powerful antioxidant that helps protect cells from damage and supports heart health.
Boosts Immunity
Spices like turmeric, ginger, and garlic have anti-inflammatory and antibacterial properties that can help strengthen the immune system.
Frequently asked questions
Yes, Tamatar ki Dal is very healthy. It's a great source of plant-based protein and dietary fiber from the lentils. Tomatoes provide antioxidants like lycopene, and the spices used have various digestive and anti-inflammatory benefits. It is a balanced and nutritious dish.