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Toor Dal 

Toor dal is compatible with rice. Various spices produce a gentle taste while harmonizing with beans, and the bittersweetness of Fenugreek gives an accent to the dish. It can also be eaten with Japanese rice not only Indian rice.


Toor dal 
100 g
In one
☆Mustard seed
1/2 teaspoon
☆Cumin seed
1/2 teaspoon
☆Fenugreek Whole
1/2 teaspoon
☆Green chili
1/2 teaspoon
☆Curry leaf
1/2 teaspoon
☆Hing powder
1/2 teaspoon
★Chili powder standard
1/2 teaspoon
★Coriander powder
1/2 teaspoon
★Turmeric powder
1/2 teaspoon
1 and 1/2 tablespoon
1/2 teaspoon
1/2 teaspoon
lemon juice
1/2 teaspoon
Fresh coriander leaves
Preferred amount (for garnish)
Preferred amount (Approx. 100ml)


1. Soak the toor dal in water and wash. After changing the water, soak it in plenty of water for about 30 minutes. Then put the beans in a pan, add a little more water to cover the beans, and boil until tender.

* Boil it for about 20-25 minutes.
* You can boil softer beans faster if there is a pressure cooker. The time for boiling for a pressure cooker is about 10 minutes.

2. Mix the beans with blender or mixer until smooth.

* When there is neither a blender nor a mixer, it is OK by mixing with a whisk.
* If the soup is not thick and flowing, add water to the extent that the beans come to a thick yet flowing consistency.

3.Stir fry the ☆spices until aromatic, then add tomato and fry about 30 seconds.

* Keep it low heat.
* When the aroma of spices transferred to Ghee (or oil),  it enhance the flavor of the dish. Please use Ghee as instructed in recipe or more as you like.

4. Add  ★spices, salt & sugar and fry about 5 to 6 minutes. Add water as appropriate so that the texture is not too heavy.

5. Add soup-like smooth beans and lemon juice. You can add fresh coriander for garnish. Bring to a boil then take off the heat.

* Let's mix well before serving.

Products used in this recipe

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