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tomato dal recipe in a black plate with rice

Tomato Dal Recipe

Tomato Dal Recipe. A dal variety where tadka or the tempering is done first and then the dal is cooked with tomato. Simple and Easy
Course Dal Variety
Cuisine Indian
Keyword dal recipe
Prep Time 10 minutes
Cook Time 30 minutes
Soaking Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 115kcal
Author Fareeha


  • 1 cup toor dal / split yellow pigeon peas
  • 2 tsp ghee
  • 1 tsp mustard seeds / rai
  • 2 tsp cumin seeds / jeera
  • 4-5 green chili / hari mirch, chopped
  • few sprigs of curry leaves / kadi patta
  • 5-6 garlic cloves / lahsun, chopped
  • 1 onion / pyaz, finely sliced
  • 1 tsp turmeric powder / haldi
  • 1 tsp red chili powder / lal mirch powder
  • salt to taste
  • 3-4 tomatoes / tamatar chopped


  • Wash and soak the toor dal for at least half an hour.
  • Heat ghee in a pressure cooker. Add the mustard seeds and cook till they splutter.
  • When the mustard seeds begin to splutter, add cumin seeds, green chili, curry leaves, cloves and onion. Fry till the onion turns golden brown in color.
  • Add the tomatoes, red chili powder, turmeric, and salt. Mix well and fry for a minute.
  • Now add the dal with 2-3 cups of water and close the lid of the pressure cooker. Cook for 2-3 whistles or until the dal is cooked.
  • Allow the steam to escape and mash the dal. Add water according to the consistency that you like. Give it a boil and remove from flame.
  • Serve hot with plain steamed rice, papad and achar.



  • Always soak the dal before cooking. 
  • You can also add whole red chili in place of green chili while tempering.