Toor Dal with Mustard Seeds and Asafoetida
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.
Ingredients
- 1 cup Toor dal
- 3 cups Water
- 1 medium, finely chopped Onion
- 2 medium, chopped Tomatoes
- 2 cloves, minced Garlic
- 1 inch, grated Ginger
- 1/2 tsp Mustard seeds
- 1/4 tsp Asafoetida
- 1/2 tsp Cumin seeds
- 1/2 tsp Turmeric
- 1 tsp Coriander powder
- 1/4 tsp Red chili powder
- 1 tbsp Ghee
- 1 tsp Salt
- 2 tbsp, chopped Fresh cilantro
Instructions
- Step 1: Rinse 1 cup toor dal under cold water until water runs clear. Drain.
- 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.
- 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.
- Step 4: Add 1 medium finely chopped onion, 2 minced garlic cloves, and 1 inch grated ginger. Sauté for 5 minutes until golden.
- Step 5: Stir in 1 tsp coriander powder and 1/4 tsp red chili powder. Cook for 1 minute.
- Step 6: Add the sautéed mixture to the dal pot. Stir in 1 tsp salt and 2 medium chopped tomatoes. Simmer for 10 minutes.
- Step 7: Garnish with 2 tbsp chopped cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Very good for a 35-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
