When the tomatoes on the counter are finally ripe and slightly soft, I stop thinking about salad and start thinking about Tomato Dal. It is the kind of dinner that feels like a hug: golden toor dal, a jammy tomato base, and a tadka that hits the pan with a sizzle that pulls everyone toward the stove.
I make this when we are tired but still want something that tastes like we tried. The tomatoes do a lot of the work. They add brightness and body, and they help the dal taste finished even on a Wednesday night. If you have ever wished your everyday dal had a little more personality without more effort, this tomato dal recipe is the one I reach for.
This version is naturally vegan if you use oil in the tadka (ghee is lovely if you eat dairy). It is gluten-free as written. Let’s make it together.
What is Tomato Dal?
Tomato Dal is usually toor dal (split pigeon peas, also called arhar dal) cooked with plenty of tomato until the dal is soft and the gravy is tangy-sweet. You will hear it called tamatar dal in Hindi-speaking homes, and you will see similar ideas across regions with different temperings.
Toor dal breaks down more than chana dal but not as quickly as masoor. That middle texture is exactly why it is so satisfying here: creamy enough to spoon over rice, still with a little body.
If you are new to weeknight dals, you might also like my Palak Dal for a spinach-forward pot, or my One Pot Masoor Dal when you need the fastest possible dinner. For more iron-forward vegetarian ideas to round out your rotation, browse my Iron Rich Vegetarian Recipes roundup.
Why You’ll Love This Tomato Dal Recipe
- Big tomato flavour without a long simmer
- One straightforward path for pressure cooker, Instant Pot, or stovetop
- Naturally vegan and gluten-free (use oil instead of ghee)
- Satisfying with rice or roti: a nourishing vegetarian main when you need protein and fibre without fuss
- Weeknight timing: about 30–40 minutes including prep in a pressure cooker
- Meal-prep friendly: tastes even better the next day (perfect for lunchboxes and repeat dinners)
- Easy to dial up or down on spice and tang
Ingredients
You need toor dal, tomatoes, and a small set of pantry aromatics. The tadka is simple, but timing matters: let the cumin sizzle, let the ginger-garlic actually cook, and let the tomatoes soften until jammy before you add spice powders.
The full quantities are in the recipe card below.
For the dal
- Toor dal (arhar dal / split pigeon peas)
- Water
- Turmeric and salt
- Ripe tomatoes (or good-quality canned tomatoes in winter)
For the tadka and finish
- Oil or ghee
- Cumin seeds
- Hing (asafoetida), optional but wonderful
- Ginger and garlic
- Green chili (optional)
- Coriander powder and red chili powder (adjust to taste)
- Fresh cilantro
- Lemon or lime wedge, for serving
How to Make Tomato Dal
Step 1: Rinse the dal (and soak if you can)
Rinse the toor dal in cold water until the water runs mostly clear. Soaking for 20–30 minutes is optional; it can shave a few minutes off cooking and helps if your dal is older.
If you skip soaking, add a splash more water and expect slightly longer cook time, especially on the stovetop.
Step 2: Cook the dal with tomato
Pressure cooker (stovetop):
In the cooker, combine rinsed dal, water, turmeric, salt, and chopped tomatoes. Cook on medium-high until you get 3–4 whistles for soaked dal, or 4–5 whistles if unsoaked (timings vary by cooker). Let pressure release naturally for 10 minutes, then open carefully.
Instant Pot:
Pressure cook on High for 8–10 minutes if soaked, 10–12 minutes if unsoaked, with a 10-minute natural release. The dal should be very soft and easy to mash with the back of a spoon.
Stovetop (no pressure cooker):
Simmer covered on low until the dal is completely tender, 35–50 minutes, stirring occasionally and adding hot water if it sticks. The tomatoes should collapse into the dal.
Whisk gently or mash lightly if you want a creamier texture. Taste for salt.
Step 3: Make the tadka
Heat oil or ghee in a small pan. Add cumin seeds and let them splutter. Add hing if using, then ginger and garlic. Cook until fragrant and the garlic is just turning golden, not brown.
If you want extra heat, add a slit green chili now. Add coriander powder and red chili powder, stir for 15–20 seconds, then pour the tadka over the cooked dal.
Simmer the dal for 3–5 minutes so the flavours marry. Finish with cilantro.
Tip from my kitchen: If the dal tastes flat after the tadka, it usually needs either more salt or more acid. A small squeeze of lemon at the end fixes more dinners than I like to admit.
Tips & Variations
More tomato tang: Add a spoonful of tomato paste with the fresh tomatoes, or finish with a little extra lemon.
Creamier dal: Mash a few spoonfuls against the side of the pot, or whisk briefly with a balloon whisk.
Spinach boost: Stir in a handful of baby spinach in the last 2 minutes of simmering.
South Indian-style tilt: Use oil, add mustard seeds, curry leaves, and a dried red chili in the tadka before the ginger-garlic. It is a different dish in spirit, but it is delicious with the same tomato base.
Gujarati contrast: If you want a sweeter, greener moong idea for another night, try my Mag Ni Chutti Dal.
Serving Suggestions
- Steamed rice and a spoon of ghee (or a drizzle of good olive oil)
- Roti or paratha for scooping
- Simple cucumber salad or raita on the side
- As part of a thali with a dry sabzi and pickle
The dal thickens as it cools. When reheating, add a splash of water and adjust salt.
Easy Tomato Dal Recipe (Toor Dal with Tangy Tomatoes)
Equipment
- Pressure cooker, Instant Pot, or heavy lidded pot
- Small tadka pan
Ingredients
For the dal
- 1 cup toor dal arhar dal / split pigeon peas; rinsed
- 3 cups water adjust for desired thickness
- 1/4 tsp turmeric powder
- Salt to taste
- 2 medium tomatoes or one 14–15 oz can crushed tomatoes, drained slightly; chopped
For the tadka
- 2 tbsp oil or ghee if not vegan
- 1 tsp cumin seeds
- 1 pinch hing asafoetida; optional
- 4 cloves garlic minced
- 1 tsp ginger grated
- 1 green chili optional; slit
- 1 tsp coriander powder
- 1/2 tsp red chili powder or to taste
- Salt to taste (if needed)
To finish
- 3 tbsp fresh cilantro chopped
- Lemon or lime wedges, for serving
Instructions
Rinse and soak
- Rinse toor dal under cold water until the water runs mostly clear.
- Soak 20–30 minutes if time allows (optional; reduces cook time slightly). If skipping soak, use the longer cook times below.
Cook the dal with tomato
- Pressure cooker (stovetop): Combine rinsed dal, water, turmeric, salt, and chopped tomatoes. Cook on medium-high until 3–4 whistles if soaked, or 4–5 if unsoaked. Let pressure release naturally 10 minutes before opening.
- Instant Pot: Pressure cook on High 8–10 minutes if soaked, 10–12 if unsoaked, with a 10-minute natural release. Dal should be very soft and easy to mash.
- Stovetop: Simmer covered on low 35–50 minutes until dal is completely tender, stirring occasionally and adding hot water if it sticks. Tomatoes should collapse into the dal.
- Whisk gently or mash lightly for a creamier texture. Taste and adjust salt.
Make the tadka
- Heat oil or ghee in a small pan over medium-high heat until shimmering.
- Add cumin seeds; let splutter about 30 seconds. Add hing if using, then ginger and garlic. Cook until fragrant and garlic is golden, not brown.
- Add green chili if using. Add coriander powder and red chili powder; stir 15–20 seconds.
- Pour tadka over cooked dal. Simmer 3–5 minutes so flavours meld.
Finish and serve
- Stir in most of the cilantro. Serve with rice or roti, with lemon on the side.
Notes
FAQs
Is tamatar dal the same as this tomato dal recipe?
Yes. Tamatar dal is a common Hindi name for dal cooked with plenty of tomato. This version centres on toor dal with a tomato-forward gravy and a simple North-Indian-style tadka.
Do I need to soak toor dal?
No. Soaking helps slightly with cook time and digestibility, but this recipe works unsoaked in a pressure cooker or Instant Pot. Add a couple of minutes if your dal is older or very dry.
Can I use canned tomatoes?
Yes. One small can (about 400 g) can replace fresh tomatoes when tomatoes are out of season. Crush them slightly and reduce added water a bit, since canned tomatoes bring extra liquid.
Why does my dal look pale?
Usually it needs either more tomato, a longer simmer after the tadka, or a touch more turmeric. A little extra red chili powder also deepens colour.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months. Thaw and reheat with a little water.
Is this high in protein?
Like most dals, it is a solid vegetarian protein source when served as a main alongside rice or bread. Exact numbers depend on portion size; the recipe card will carry the calculated nutrition.
Worth Making Again and Again
This tomato dal recipe is proof that simple ingredients can still feel special. The tomatoes do the heavy lifting, the tadka adds soul, and the whole pot comes together without a fussy technique.
If you try this recipe, leave a comment and tell me: do you like yours extra tangy, or more mellow? And do you always serve it with rice, or is roti your default?
Made this? Share a photo and tag @petitepaprika on Instagram. I love seeing your kitchen creations!
