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Toor Daal By Shai Ayoub’s Mum

Recipe for toor daal/ pigeon peas


2 cups of daal

2 medium onions chopped/diced

1 tbs ginger/garlic paste

11/2 tsp red chilli powder

1/4 tsp turmeric powder

2 tsp cumin powder

2 tsp coriander powder

1 tsp fennel powder

1 tsp garam masala

1/2 cup chopped tomatoes

2-3 green chillies sliced

1 tbs dry fenugreek leaves

Chopped fresh coriander for garnish

1/4 tsp nutmeg

1/4 tsp cinnamon powder

Pinch of mace

1 tsp cumin seeds

1 cup cooking oil

1/4tsp paprika powder


Soak the daal in a bowl

Heat oil in a pan and add the onions,keep stirring until light brown

Add ginger/garlic paste mix well and stir for a minute then add the chopped tomatoes mix well,keep stirring on medium heat for 5-10 mins

Now gradually add all the dry ingredients except dry fenugreek leaves and chopped coriander

Mix all the ingredients and keep on stirring on medium low heat for 10-15mins then add the daal and mix well with the masala,keep stirring until the oil separates,then crush the fenugreek leaves between the palm of your hand(which brings out the aroma)and add it to the daal and mix it well stir for 5-10 min or you’ll see the colour changing then add 2-3cups of water

Bring to boil on high heat then lower the heat and cook on medium to low heat for 10-15 mins or check if the daal is cooked

Garnish with chopped fresh coriander leaves.

Enjoy with boiled rice/naan/roti


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