Spiced Toor Dal Curry with Tamarind and Fresh Coriander

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, tangy lentil curry simmered with traditional Gujarati spices and enriched with tamarind for a subtle sour finish. This indian-inspired vegetarian (gluten free) ready in about 65 minutes pairs toor dal (split pigeon peas), water, turmeric powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (11 ratings) Prep: 40 min Cook: 25 min Serves 4 Indian cuisine 270 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup toor dal thoroughly and soak for 30 minutes. Drain and add to a pressure cooker with 3 cups water and 1/2 tsp turmeric powder. Cook under pressure for 3 whistles or until soft and mushy.
  2. Step 2: Heat 2 tbsp vegetable oil in a pan over medium heat. Add 1 tsp mustard seeds and 1 tsp cumin seeds; sauté until mustard seeds begin to pop.
  3. Step 3: Add a pinch of asafoetida, 1 slit green chili, and 1 tsp ginger paste. Sauté for 1 minute until aromatic.
  4. Step 4: Pour the cooked dal into the pan, stirring well. Add 1 tbsp tamarind paste, 1 tsp jaggery, and 1 tsp salt. Simmer uncovered on low heat for 10 minutes, stirring occasionally, until the curry thickens slightly.
  5. Step 5: Remove from heat and stir in 2 tbsp chopped fresh coriander leaves. Serve hot with steamed rice or flatbreads.

Frequently asked questions

How long does Spiced Toor Dal Curry with Tamarind and Fresh Coriander take to make?

Total time is about 65 minutes (40 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spiced Toor Dal Curry with Tamarind and Fresh Coriander?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep toor dal (split pigeon peas) from drying out.

Can I substitute ingredients in Spiced Toor Dal Curry with Tamarind and Fresh Coriander?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spiced Toor Dal Curry with Tamarind and Fresh Coriander for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Spiced Toor Dal Curry with Tamarind and Fresh Coriander gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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