Whole Toor Dal Curry

Whole toor dal, is a type of lentil and is also known as pigeon peas. This dish / curry preparation is spicy, tangy (comes with the use of tamarind), and sweet(sweetness comes from the jaggery). This can be served with rice or rotis for lunch or dinner.
  • Passive
    15 minutes
  • Prep
    15 minutes
  • Cook
    30 minutes
  • Servings
    5 People


  • 1 cup whole toor dal
  • 3 tbsp Oil
  • 1 tsp Mustard seeds
  • 10 Fresh Curry leaves
  • 1 large sized Onion (chopped)
  • 3 medium sized Tomatoes (chopped)
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp Garam masala
  • 1 tbsp Jaggery
  • Tamarind (2 small marble sized ball, soak in water)
  • 2 tbsp Coriander leaves (chopped)
  • 2 tsp Salt


  • 1 Soak the dal for at least 6 hours or overnight. Pressure cook it with 2 tsp salt and sufficient amount of water on HIGH flame for just ONE whistle and keep aside till the pressure from cooker is released.
  • 2 In a pan, add the oil, mustard seeds. Allow them to splutter. Add the curry leaves and onion and fry till onion is soft.
  • 3 Add the tomatoes and cook on low flame for 10 minutes till tomatoes turn soft and mushy.
  • 4 Add turmeric powder , chili powder and garam masala and stir fry for 2 minutes.
  • 5 Next, add the jaggery and tamarind water. Cook for 2 minutes till jaggery melts.
  • 6 Add the cooked toor dal and some water from cooker.
  • 7 Cover the pan with lid and cook on medium flame for 10 mins. Adjust salt. Add coriander leaves.
  • 8 Serve with rice or rotis.

Leave a Reply

Your email address will not be published. Required fields are marked *