Toor Daal

I’ve been trying to recreate a great Channa Daal recipe of my favourite Indian Restaurant for some time – this is the closest I’ve come. It’s sweet, mild and creamy in consistency and works as a great accompaniment. This recipe follows a fairly classic tarka daal type of approach. I’ve used oily Toor Daal, but you could use other lentils. This would also be a great main course vegetarian curry dish.

Cooking Time – approx 30 minutes

Serves 3-6 (main or accompaniment)



  • 250ml Oily Toor Daal, rinsed
  • 900ml Hot Water
  • 1 tbsp Ginger, grated
  • 1 whole dried Red Chilli
  • 1/2 tsp Turmeric
  • 2 tbsp Vegetable Oil
  • 1 tsp Black Mustard Seed
  • 1 large Onion, finely chopped
  • 2 medium Tomatoes, chopped
  • 1 tsp Coriander Seed, roasted & ground
  • 1/2 tsp Cumin Seed, roasted & Ground
  • 1/4 tsp Asapoetida
  • 1 Green Chilli, (seeds removed), finely chopped
  • 6-8 dried Curry Leaves, crumbled
  • 1 tsp Salt
  • 3 Spring Onions, Chopped
  • Splash of Lemon Juice
  • Handful chopped Coriander Leaves



  • Cover the lentils with the hot water, add the turmeric, ginger and dried whole chilli and bring to the boil. Simmer gently for 20 minutes, or until lentils are cooked.
  • In a separate pan, heat the oil and add the mustard seeds until they pop. Add onions and fry off for 5 minutes until soft.
  • Add tomatoes, coriander, cumin, asapoetida, curry leaves, green chilli and salt. Mix well and cook for 5-10 minutes to form the tarka
  • Stir the cooked lentil mixture into the tarka and stir well. Add the spring onions and cook for 2 minutes. Add a splash of lemon juice
  • Check the seasoning and consistency – this should be creamy and not too thick. Stir in the coriander leaves and serve

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