Toor Dal

Yellow Lentil Dal with Basmati Rice — Photo:
Jennifer Causey / Food Styling by Julian Hensarling / Prop Styling by Shell Royster

Active Time:

35 mins

Total Time:

45 mins

Servings:

Dal defines South Asian cooking, often constituting the main daily source of protein, especially for vegetarians.

Frequently asked questions

What is dal?

The name "dal" comes from the Sanskrit word that means “to split,” and has come to be used for dried legumes — peas, lentils, beans — as well as the finished dish, which is often simmered with spices.

What are the types of dal?

The pulses most often used to make dal include toor dal (split yellow pigeon peas), masoor dal (red lentils), chana dal (split chickpeas), urad dal (whole black lentils, with or without the skins), mung beans, and moong dal (small yellow lentils).

How is dal served?

Serve dal over rice, or with chapatis or another South Asian flatbread.

Notes from the Food & Wine Test Kitchen

Go to an Asian grocery to source the curry leaves for this recipe. Freeze any extra leaves to use in the future.

Make ahead

The dal can be made up to three days in advance. Let it cool to room temperature before placing it in an airtight container and storing it in the refrigerator. Stir in a little water when you reheat the dal.

Cook Mode (Keep screen awake)

Ingredients

1 cup toor dal (split yellow pigeon peas) (about 7 ounces)
4 cups chicken or vegetable stock, divided
2 tablespoons finely chopped fresh ginger
1/2 teaspoon turmeric
1 large zucchini, cut into 1-inch pieces
Salt
1 tablespoon vegetable oil
1 1/2 teaspoons black mustard seeds
1 small onion, halved and thinly sliced
2 garlic cloves, finely chopped
2 tablespoons thinly sliced seeded serrano chile
2 teaspoons ground cumin
10 fresh curry leaves
1 large tomato, seeded and coarsely chopped
1 tablespoon fresh lemon juice

Directions

In a large saucepan, combine the toor dal with 3 cups of the stock, the ginger, and turmeric and bring to a boil. Cover partially and cook over moderate heat, stirring occasionally, until the lentils are just tender, about 20 minutes.
Transfer 1 cup of the lentils to a food processor or blender and puree until smooth. Return the puree to the saucepan, add the remaining 1 cup of stock and the zucchini and bring to a simmer. Season with salt, cover and cook over moderately low heat, stirring, until the zucchini is tender, about 15 minutes.
Meanwhile, heat the oil in a medium skillet until shimmering. Add the mustard seeds and cook over moderate heat, shaking the pan, until they begin to pop, about 30 seconds. Add the onion and cook, stirring occasionally, until softened, about 7 minutes. Add the garlic and serranos and cook for 1 minute. Add the cumin and curry leaves and cook until fragrant, about 1 minute. Add the tomato and cook, stirring, until softened, about 7 minutes. Stir the tomato mixture into the dal and simmer for 5 minutes. Stir in the lemon juice, season with salt and serve with fragrant basmati rice.

Originally appeared: January 2004