Spiced Pigeon Pea Curry
Toor Dal Masala
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.

Protein
14g
Carbs
45g
Fat
12g
Calories
320 kcal
Ingredients
Directions
Cook the Dal
- In a pressure cooker, combine the soaked toor dal with 3 cups of water, turmeric powder, and a pinch of salt.
- Pressure cook for 3 whistles, then allow the pressure to release naturally. The dal should be soft and easy to mash.
Prepare the Masala
- Heat oil in a large pan over medium heat. Add mustard seeds and let them pop.
- Add cumin seeds, dried red chilies, and curry leaves, stirring for a few seconds until fragrant.
- Add chopped onions and sauté until golden brown.
- Stir in garlic and ginger, cooking for about 1 minute until aromatic.
- Add chopped tomato and cook until softened.
Combine and Finish
- Add red chili powder and coriander powder to the pan, stirring to combine.
- Pour in the cooked dal and mix well with the masala. If the curry is too thick, add a little water to adjust consistency.
- Stir in tamarind paste and let simmer for 5-7 minutes until flavors meld.
- Adjust seasoning with salt and serve hot, garnished with fresh cilantro.
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