Veggie Herb Flavoured Toor Dal

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1 cup toor dal, washed and soaked for 30 minutes
  • 1 cup spinach, washed and chopped roughly
  • 2 tbsp green sorrel, washed, chopped roughly
  • 1 sprig fresh marjoram, chopped
  • 1 sprig fresh thyme, chopped
  • 1 small capsicum, chopped
  • 1 medium onion, chopped
  • 1 medium tomato, chopped
  • 1 small brinjal, chopped
  • 2-3 flakes garlic
  • 2 green chillies, chopped roughly
  • 1/2 tsp garam masala powder
  • 1/2 tsp coriander seed powder
  • 1/2 tsp turmeric powder
  • Salt to taste
  • Lemon juice to taste
  • 1/2 tbsp oil
  • To season:
  • 1 sprig curry leaves
  • 1/2 tsp cumin seeds
  • 1 pinch cinnamon clove powder
  • 2-3 pinches asafoetida powder
  • 1 tbsp ghee or butter

How to Make Veggie Herb Flavoured Toor Dal

  • Heat pressure cooker pan and add oil. Add garlic and chillies and stir to splutter.
  • Add all chopped vegetables and stir-fry for a minute.
  • Add all chopped greens, herbs, dal and 2.5 cups water.
  • Bring to a boil, add turmeric, close cooker and place a weight.
  • Allow to cook for 3-4 whistles or till soft.
  • Allow to cool till steam is released fully.
  • Remove and blend roughly with either manual or electric hand blender.
  • Add all masala powders, salt and lemon juice and bring to a boil.
  • Simmer further for 3-4 mins.
  • Pour into serving dish.
  • Heat ghee in a small seasoning crucible or spoon.
  • Add seeds and allow to splutter.
  • Add asafoetida and cinnamon clove powder.
  • Add curry leaves and pour while sizzling on to dal.
  • Cover for a few seconds before serving.
  • Serve piping hot with rice, pulao, parathas etc.