Toor Dal with Mustard Seeds and Asafoetida

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

A comforting, aromatic lentil soup made with toor dal and tempered with mustard seeds and asafoetida, served with rice. This indian-inspired vegetarian (vegetarian) ready in about 50 minutes pairs Toor dal, Water, medium, finely chopped Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 232 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Cook: 35 min Serves 4 Indian cuisine 232 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup toor dal under cold water until water runs clear. Drain.
  2. Step 2: In a pot, combine rinsed dal, 3 cups water, and 1/2 tsp turmeric. Bring to a boil, then reduce heat to low. Simmer for 25 minutes until dal is tender.
  3. Step 3: Heat 1 tbsp ghee in a small skillet over medium heat. Add 1/2 tsp mustard seeds and 1/4 tsp asafoetida. Cook for 30 seconds until seeds pop.
  4. Step 4: Add 1 medium finely chopped onion, 2 minced garlic cloves, and 1 inch grated ginger. Sauté for 5 minutes until golden.
  5. Step 5: Stir in 1 tsp coriander powder and 1/4 tsp red chili powder. Cook for 1 minute.
  6. Step 6: Add the sautéed mixture to the dal pot. Stir in 1 tsp salt and 2 medium chopped tomatoes. Simmer for 10 minutes.
  7. Step 7: Garnish with 2 tbsp chopped cilantro before serving.

Frequently asked questions

How long does Toor Dal with Mustard Seeds and Asafoetida take to make?

Total time is about 50 minutes (15 min prep + 35 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 Toor Dal with Mustard Seeds and Asafoetida?

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 from drying out.

Can I substitute ingredients in Toor Dal with Mustard Seeds and Asafoetida?

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 Toor Dal with Mustard Seeds and Asafoetida 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 Toor Dal with Mustard Seeds and Asafoetida vegetarian?

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

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