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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

Starter Guide To Indian Flavor

Spiced Pigeon Pea Curry

Toor Dal Masala

(48 reviews)
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This dish takes me back to my grandmother's kitchen, where the aroma of curry leaves and mustard seeds popping in hot oil signaled it was time to gather for dinner. It's comfort in a bowl, perfect with steamed rice or a soft chapati.

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Spiced Pigeon Pea Curry
Prep time:20 mins
Cook time:40 mins
Total time:1 hr

Protein

14g

Carbs

45g

Fat

12g

Calories

320 kcal

Servings:
4
VegetarianGluten Free

Ingredients

toor dal (split pigeon peas)1 cup
(rinsed and soaked for 30 minutes)
water3 cups
(for cooking the dal)
oil2 tbsp
(preferably coconut or vegetable oil)
curry leaves10 leaves
(fresh)
onion1 medium
(finely chopped)
garlic4 cloves
(minced)
fresh ginger1 tsp
(grated)
tomato1 large
(chopped)
tamarind paste1 tbsp
(or to taste)
saltto taste
fresh cilantrofor garnish
(chopped)

Spices

turmeric powder0.50 tsp
mustard seeds1 tsp
cumin seeds1 tsp
dried red chilies2
(broken into pieces)
red chili powder0.50 tsp
coriander powder1 tsp

Directions

Cook the Dal

  1. In a pressure cooker, combine the soaked toor dal with 3 cups of water, turmeric powder, and a pinch of salt.
  2. Pressure cook for 3 whistles, then allow the pressure to release naturally. The dal should be soft and easy to mash.
Chef's tip: If using a regular pot, cook the dal covered until tender, adding more water if necessary.

Prepare the Masala

  1. Heat oil in a large pan over medium heat. Add mustard seeds and let them pop.
  2. Add cumin seeds, dried red chilies, and curry leaves, stirring for a few seconds until fragrant.
  3. Add chopped onions and sauté until golden brown.
  4. Stir in garlic and ginger, cooking for about 1 minute until aromatic.
  5. Add chopped tomato and cook until softened.
Chef's tip: Use fresh curry leaves for the most authentic flavor—they add a distinct aroma and complexity.

Combine and Finish

  1. Add red chili powder and coriander powder to the pan, stirring to combine.
  2. Pour in the cooked dal and mix well with the masala. If the curry is too thick, add a little water to adjust consistency.
  3. Stir in tamarind paste and let simmer for 5-7 minutes until flavors meld.
  4. Adjust seasoning with salt and serve hot, garnished with fresh cilantro.
Chef's tip: Balance the tanginess by adjusting the amount of tamarind according to your preference.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.