Easy Tomato Dal Recipe (Toor Dal with Tangy Tomatoes)
A comforting tomato dal recipe made with toor dal, plenty of tomato, and a simple cumin-ginger tadka. Naturally vegan and gluten-free; works in a pressure cooker, Instant Pot, or on the stovetop.
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
Too flat? Add salt or a squeeze of lemon at the end before serving.
More tang: add 1 tbsp tomato paste with the fresh tomatoes, or extra lemon at the finish.
South Indian-style tadka: use oil; add mustard seeds, curry leaves, and a dried red chili before ginger-garlic.
Spinach: stir in a handful of baby spinach in the last 2 minutes of simmering.
Storage: Refrigerate up to 4 days in an airtight container; dal thickens, so add water when reheating. Freezes up to 3 months.
Make-ahead: flavour deepens overnight.
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