Indian Lentils (Toor Dhal)

This can be eaten with white Rice, or multigrain bread or by itself.

Yields: 4


  • 1 Cup Toor Dhal (split pigeon peas)
  • 1 Onion, Chopped
  • 1/2 tsp Cumin seeds
  • 1/2 tsp Mustard seeds
  • 2 Garlic cloves
  • 2 tbsp Olive oil
  • 8 Curry Leaves
  • 12-16 Cilantro leaves
  • Salt to taste
  • 1 Green Cayenne Pepper (optional)


  • Rinse the Toor dhal in water at least twice, then boil them in 4 cups of water (or more as needed) until they are fully cooked and “mushy” and keep aside.
  • Place 1 Tablespoon of olive oil in a frying pan and heat it to medium heat.
  • Add the chopped cloves of Garlic and roast them for a minute or two.
  • Then add the chopped onion (and chopped Cayenne pepper if you use it) and saute until the onion is beginning to turn brown.
  • Now add the Toor dhal and Cumin seeds and roast the whole mixture for a minute or two.
  • Add the chopped Cilantro leaves and cook for 1 minute.
  • Remove the mixture from the heat.
  • Heat the remaining Olive oil in a fresh frying pan on high heat
  • When the oil is hot, add the mustard seeds and immediately place a lid on the frying pan.
  • Listen to the mustard seeds pop. As soon as the mustard seeds start popping lower the heat so the mustard seeds do not burn.
  • Now add the Curry leaves and roast them on medium heat for a minute or two (don’t let them burn).
  • Now add this oil with mustard seeds to the Toor dhal mixture previously made.
  • Stir well, add salt and serve.

Category: Main dish

Cuisine: Indian

Tags: Lentils

inspired by OtterHealth from Dr. Noah Chelliah