This tomato dal recipe is as simple as it gets & packs comfort food into every bite. No pressure cooker, just a few ingredients and makes for a great first recipe for every beginner Indian cook to try out in their kitchen.
If there’s one recipe that every South Indian household sees on repeat, it’s tomato dal. this was one of those recipes my mom made way too often growing up. And honestly, as a child I hated it cause it was literally every single day but now in my adulting ago I’ve started to appreciate the comfort of a weekly bowl of dal. There’s just something about a tangy, soft toor dal with a smoky tadka poured over it. It’s warm, cozy and my favorite part is how easy it is to make.
Why You’ll Love this Recipe
If you’re new to Indian cooking, this is genuinely the best place to start. It’s a very complimentary dish that goes with any sides & this recipe in particular is super forgiving.
- It’s weeknight friendly… Trust me I get it, you come back from work, go to the gym, come home and the last thing you want to do is sit in the kitchen for the next hour. This dal recipe comes together in 30 minutes and it’s make ahead friendly so you could even make it up a week ahead and eat it daily!
- No pressure cooker. I’m so scared of pressure cookers, it’s not even funny. All you need for this recipe is two pots so you won’t even need to worry about dishes.
- Pantry-friendly. Everything here is a staple in an Indian kitchen — and increasingly easy to find at any grocery store.
- Naturally vegan and gluten-free. No substitutions needed.
- Plant-based protein and fiber. One cup of cooked toor dal has roughly 11g of protein and 8g of fiber — this is real, satisfying food.
- Perfect for meal prep. It keeps beautifully in the fridge for 3–4 days and reheats even better than it tastes fresh.
What Is Tomato Dal?
Tomato dal also called tomato pappu in Telugu is a lentil curry made with toor dal (split pigeon peas), tomatoes, and a pretty simple spice base. It’s a staple of South Indian home cooking and the goal is simplicity not to go overboard on ingredients and spices.
What makes this version of dal so special is the combination of using tamarind and fresh tomatoes, which gives the dal a really bright & tangy depth to balance the creaminess of dal. More than anything, though, it’s the tadka that makes any South Indian have a distinct personality. You cna customise your tadka based on what you like but the case mustard seeds, dried red chilis and curry leaves are the way to go for me. This makes your whole dish…
Ingredients
- 1 cup toor dal (split pigeon peas)
- 1 small ball of tamarind (about the size of a large marble)
- 3 tomatoes, roughly chopped
- 1 red onion, chopped
- 6 garlic cloves
- 1 tsp cumin seeds
- 1 tbsp red chili powder
- 1.5 tsp salt
- Pinch of hing (asafoetida)
- Pinch of turmeric
- Splash of neutral oil (for cooking)
- Handful of fresh curry leaves
For the tadka:
- 1 tbsp neutral oil
- 1 tsp mustard seeds
- 6 dried red chilies
- Handful of fresh curry leaves
Ingredient Notes
Toor dal: This is also sold under arhar dal or split pigeon peas. You’ll find toor dal sold as two versions at the South Asian grocery store : plain and oily. The oily kind is coasted in castor oil and needs to be rinsed very thoroughly or it’ll affect the flavor and foam excessively. I personally always avoid the oily kind get the plain toor dal as it’s generally easier to work with and what most recipes assume. Don’t substitute red lentils (masoor dal) if you can help it; they cook much faster and the texture will be different.
Tamarind: Use a block of raw tamarind, not the jarred concentrate. Soak it in warm water and squeeze out the pulp. If you absolutely need to substitute for tamarind, use a fraction of the amount. I could not tell you exactly how much as I don’t cook with it but it’s much less than when you use regular tamarind.
Curry leaves: Fresh is strongly preferred here. Dried curry leaves lose most of their fragrance. If you can find a South Asian grocery store, grab a fresh bunch and they freeze well for months.
Hing (asafoetida): Just a pinch. It smells really odd out of the jar but mellows very nicely during cooking and adds a savory, onion-like undertone that makes a big difference. Don’t skip it.
How to Make Easy Tomato Dal: Step by Step
Step 1: Soak the Dal and Tamarind
Rinse your toor dal well until the water runs clear, then cover with water and let it soak for at least 20–30 minutes (or up to a few hours). This cuts down cooking time significantly.
At the same time, break off a small ball of tamarind — about the size of a large marble — and soak it in ½ cup warm water for 15–20 minutes. Once it’s soft, use your fingers to squeeze and break down the tamarind in the water and strain out the seeds and fibrous bits. You’ll end up with a dark, tangy tamarind liquid.
Make Ahead Tip: You can soak both the dal and the tamarind in the morning before work. The longer the dal soaks, the faster it cooks.
Step 2: Make the Garlic Spice Mix
Add your 6 garlic cloves, 1 tsp cumin seeds, and 1 tbsp red chili powder to a mortar and pestle. Pound and grind everything together until you have a coarse, fragrant paste. This is your garlic dry spice mix and it’s the flavor backbone of this dal. Set that aside.
Don’t have a mortar and pestle? You can blitz these in a small food processor, or mince the garlic very finely and mix with the cumin and chili powder. The texture won’t be exactly the same but the flavor will still be great.
Step 3: Start Cooking the Dal
Bring 3 cups of water to a boil in a medium pot or pressure cooker. Drain your soaked dal and add it to the boiling water along with:
- 1.5 tsp salt
- A small pinch of hing
- A pinch of turmeric
- A splash of oil (about 1 tsp — this helps prevent foaming)
Stir, cover, and let it cook over medium heat for 6–7 minutes, until the dal is about halfway cooked, it should be starting to soften but still hold its shape when pressed.
Step 4: Add the Tomatoes, Onion, and Garlic Spice Mix
Once the dal is halfway cooked, add in:
- Your chopped tomatoes and red onion
- A handful of fresh curry leaves
- Your prepared garlic spice mix
- The tamarind water you strained earlier
Give everything a good stir, cover again, and cook over medium heat for another 15–18 minutes, until the dal is completely soft and the tomatoes have broken down. The whole pot should smell absolutely incredible at this point.
Once cooked through, use the back of a spoon (or a dal masher if you have one) to mash the dal to your preferred consistency. Some people like it chunky; some like it completely smooth. I like mine somewhere in the middle — mostly smooth with a few chunks.
Taste and adjust salt.
Step 5: Make the Tadka
The tadka is the finishing touch that takes this from good to great. Don’t skip it.
In a small pan over medium-high heat, add 1 tbsp oil. Once the oil is hot, add:
- 1 tsp mustard seeds — let them sputter and pop for 20–30 seconds
- 6 dried red chilies — they’ll darken quickly
- A big handful of curry leaves — stand back, they’ll splatter!
Let everything sizzle and toast together for about 30 seconds until fragrant and slightly toasty. Immediately pour the entire contents of the pan directly over your dal. Cover the pot for 30 seconds & you’re good to go!
Tips for the Best Tomato Dal
Use ripe, red tomatoes. The riper the better — they break down faster and give the dal a naturally sweet-tart flavor. If your tomatoes are a bit bland, add a tiny extra squeeze of tamarind water.
Don’t rush the mashing. The more you mash the dal after cooking, the creamier the texture. If you want a very smooth dal, use an immersion blender directly in the pot.
Get the tadka timing right. The tadka goes on at the very end, right before serving. If you add it too early, the oils absorb and you lose that aromatic punch on top. Make it last, pour it on fast.
Adjust the heat to your preference. 1 tbsp of red chili powder makes this a medium-spicy dal. Dial it back to 1.5 tsp for a milder version, or add a green chili along with the tomatoes if you want more heat.
Make it your own. This dal is incredibly forgiving. Add a handful of spinach in Step 4. Squeeze in fresh lemon juice at the end. Swap the red onion for shallots. do what you need to.
What to Serve with Tomato Dal
The most classic pairing is simple: steamed basmati rice and a ladle full of dal. I like to pair this dal with my mom’s chicken fry recipe. My parents also love it with a spoonful of mango pickle!
Frequently Asked Questions
What is the difference between tomato dal and tomato pappu?
They’re the same dish! “Tomato pappu” is the Telugu name (pappu means dal in Telugu), and it’s especially associated with Andhra Pradesh and Telangana cuisine. “Tomato dal” is the more commonly used English. You’ll also see it called thakkali paruppu in Tamil restaurants.
Which lentil is best for tomato dal?
Toor dal (split pigeon peas) is the traditional and most common choice. It has a slightly nutty, earthy flavor and cooks up thick and creamy. Masoor dal is Not the same and not substitutable in this recipe.
Can I make tomato dal in an Instant Pot?
Yes! Combine the dal, water, salt, hing, turmeric, oil, tomatoes, onion, curry leaves, garlic karam, and tamarind water all in the Instant Pot at once. Cook on Manual High Pressure for 8 minutes, then natural release for 10 minutes. Make the tadka on the stovetop and pour over before serving.
Is tomato dal healthy?
Very much so. Toor dal is a great source of plant-based protein and fiber. One serving has roughly 11g of protein and 8g of fiber.
How long does tomato dal last in the fridge?
3–4 days in an airtight container. It actually tastes even better the next day once the flavors have married together. Just add a splash of water when reheating because it thickens significantly in the fridge.
Can I freeze tomato dal?
Yes! Just freeze it in portions for up to 3 months. When you’re ready to eat, thaw overnight in the fridge and reheat on the stovetop with a little water.
My dal turned out too thin/too thick — what do I do?
If it’s too thin, keep it on medium-low heat uncovered for a few extra minutes to reduce. If it’s too thick, stir in a splash of water and heat through. Dal naturally thickens as it sits and cools, so if it looks perfect in the pot, it will be a little thicker in the bowl. I like to turn the stove off when it’s a little thinner than I would have liked.
More Beginner-Friendly Indian Recipes
If this tomato dal was your first foray into Indian cooking, here are a few more recipes from the beginner-friendly Indian recipes collection to keep the momentum going:
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Easy Tomato Dal Recipe (Ready in 30 Minutes)
- Total Time: 30
- Yield: 2–4 Servings 1x
Ingredients
- 1 cup toor dal, soaked 20–30 min and drained
- Small ball of tamarind, soaked in ½ cup warm water
- 3 tomatoes, roughly chopped
- 1 red onion, chopped
- 6 garlic cloves
- 1 tsp cumin seeds
- 1 tbsp red chili powder
- 3 cups water
- 1.5 tsp salt
- Pinch of hing (asafoetida)
- Pinch of turmeric
- 1 tsp neutral oil
- Handful of fresh curry leaves
Tadka:
- 1 tbsp neutral oil
- 1 tsp mustard seeds
- 6 dried red chilies
- Handful of fresh curry leaves
Instructions
- Soak toor dal in water for at least 20–30 minutes. Soak tamarind ball in ½ cup warm water; squeeze and strain to extract the tamarind liquid.
- Add garlic cloves, cumin seeds, and red chili powder to a mortar and pestle and grind into a coarse paste (garlic karam). Set aside.
- Bring 3 cups of water to a boil. Add drained dal, salt, hing, turmeric, and oil. Stir, cover, and cook for 6–7 minutes until dal is about 50% cooked.
- Add chopped tomatoes, onion, curry leaves, garlic karam, and tamarind water. Stir, cover, and cook for 15–18 more minutes until dal is fully soft and tomatoes have broken down.
- Mash the dal to your preferred consistency with the back of a spoon. Taste and adjust salt.
- Make the tadka: heat 1 tbsp oil in a small pan over medium-high. Add mustard seeds and let pop, then add dried red chilies and curry leaves. Sizzle 30 seconds until toasty. Pour immediately over the dal.
Notes
To make it in the instant pot, combine all dal ingredients and pressure cook on High for 8 minutes + 10 min natural release, mash really well and then make tadka separately.
- Cook Time: 25