Masalawali Toovar Dal

Masalawali Toovar Dal

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A fiery paste of dry red chillies, aromatic seeds and pungent ginger and garlic is at the heart of this Masalawali Toovar Dal. Although it sounds too hot, it actually ends up enjoyably semi-spicy, when this paste is combined with cooked toovar dal, baby onions and tomatoes, making the Masalawali Toovar Dal a wonderful accompaniment for any type of Rotis , Parathas or a bowl of hot rice.

Masalawali Toovar Dal recipe - How to make Masalawali Toovar Dal

Preparation Time:    Cooking Time:    Total Time:     Makes 6 servings
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1 cup toovar (arhar) dal
1/4 cup baby onions
2 tbsp ghee
1 cup sliced onions
3/4 cup chopped tomatoes
salt to taste

To Be Ground Into A Smooth Paste (using 4 Tbsp Of Water)
1 tbsp roughly chopped garlic (lehsun)
8 whole dry kashmiri red chillies , broken into pieces
2 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
1/2 roughly chopped ginger (adrak)

For The Garnish
2 tbsp finely chopped coriander (dhania)

  1. Combine the toovar dal, baby onions and 1½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
  2. Allow the steam to escape before opening the lid. Keep aside.
  3. Heat the ghee in a deep non-stick pan, add the onions and sauté on a medium flame for 2 to 3 minutes.
  4. Add the prepared paste and sauté on a medium flame for another 2 to 3 minutes.
  5. Add the cooked toovar dal, tomatoes, salt and 1 cup of water, mix well and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
  6. Serve hot garnished with coriander.
Nutrient values (Abbrv) per serving
Energy142 cal
Protein6.5 g
Carbohydrates18.2 g
Fiber2.9 g
Fat4.9 g
Cholesterol0 mg
Sodium10.9 mg


Masalawali Toovar Dal
 on 14 Jan 16 05:03 PM

Masalawali toovar dal.. The spices added to this dal is just perfect.. And i got a different recipe to make dal.. I served this with Kulcha.. And it was really tasting good..