• 2 cups toovar dal
  • 1 cup finely chopped tomatoes
  • ½ tsp finely chopped ginger
  • 1 or two finely chopped green chilli
  • ½ tsp turmeric powder
  • 3 tsps lemon juice
  • Salt to taste
  • A bunch of coriander

For tempering:

  • 1 tsp cumin seeds (jeera)
  • A pinch of asafoetida
  • 2 cloves of crushed garlic
  • 1 tbsp of oil


  • Wash the dal and soak in water for half an hour
  •  Pressure cook the dal with salt and water till tender
  • To the cooked dal add ginger, tomatoes, green chilli, lemon juice and turmeric powder and simmer till the vegetables are cooked
  • In a small tempering pan, heat oil and add cumin seeds till they splutter.
  • Add the garlic and asafoetida
  • Pour dal in a serving bowl
  • Add freshly chopped coriander leaves
  • Pour the tempering over the dal and serve hot with rice or chapattis

In South India, toovar dal is used to make sambhar. The Parsis use toovar dal to cook the traditional dhansak. The lentil can be used with tomatoes to make a healthy soup for diabetics. Sweet and sour toovar dal is a favourite dish in many parts of India.

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