Toor Dal Fry
Classic split pigeon pea curry with a rich ghee tempering of mustard, red chili, and curry leaves — a daily staple across South and West India.
10mPrep
30mCook
4Servings
220Calories
14gProtein
Ingredients
- 1 cuptoor dal (split pigeon peas)
- 1 mediumtomato, diced
- 1 smallonion, diced
- 1 clovesgarlic, minced
- 1 tspmustard seeds
- 1 wholedried red chilies
- 1 leavescurry leaves
- 1 tspturmeric
- 1 tbspghee
- 1 tspsalt
Ingredients
- 1 cup toor dal (split pigeon peas)
- 1 medium tomato, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 0.5 tsp mustard seeds
- 2 whole dried red chilies
- 10 leaves curry leaves
- 0.5 tsp turmeric
- 2 tbsp ghee
- 1 tsp salt
Instructions
- Pressure cook toor dal with 3 cups water and turmeric for 15 minutes; mash lightly.
- Add diced tomato and onion to the dal; bring to boil and simmer 5 minutes.
- Heat ghee in a small pan; add mustard seeds, dried chilies, garlic, and curry leaves.
- Let the tempering sizzle 30 seconds until fragrant.
- Pour over the dal, stir and season with salt. Serve with steamed rice.