Toor Dal

Toor Dal

This dal recipe uses split pigeon peas, or toor dal, which you can buy online or in Asian supermarkets. To give the dal it’s characteristic fruity sour flavour you use kokum na phool, which is the dried outer cover of the kokum fruit. Again look for it online or in an Asian supermarket. If you can’t get hold of any kokum na phool, use some lemon juice instead.

Free from: gluten, nut, soya, wheat

Yeast free: use 1tsp coconut sugar instead of the date

This is a vegan recipe

Toor Dal
  • 1 cup toor dal lentils
  • 1 medjool date
  • 1/2 tsp mustard seeds
  • 1 tsp turmeric
  • 1/2 tsp salt
  • 1 tsp dried ginger
  • 1 tbsp tomato purée
  • chilli powder (to taste)
  • small handful kokum na phool
  • 4 cloves
  • 1/2 tsp cinnamon
  • splash lemon juice
  1. Wash the lentils then add to 5 cups water along with a chopped medjool date. Bring to the boil then turn down the heat and simmer for 30-45 minutes, until lentils are soft. Skim off the skum that forms on the top. 

  2. Meanwhile add the mustard seeds to a pan and dry fry until the seeds change colour and smell fragrant. Grind with a pestle and mortar. 

  3. Once the lentils are cooked, blend using a hand blender. Add the rest of the ingredients (including the toasted mustard seeds) and simmer for about 15 minutes to allow the spices to infuse the lentils. If the dal becomes too dry, add some more water.

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