Toor Dal and Potato Curry Recipe - Serves 4-6

Toor Dal and Potato Curry Recipe

From 276 to 414 calories each serving (474 to 612 calories if eating with rice)


200g (7 oz) toor dal
4 large potatoes, peeled and cut into 1cm (1/2 inch) cubes
1 tablespoon (15ml) vegetable oil
1 teaspoon (5ml) cumin seeds
1/2 teaspoon (2.5ml) coriander seeds
1/4 teaspoon (1ml) black mustard seeds
1 medium onion, peeled and finely chopped
3 cloves of garlic, peeled and crushed
1cm (1/2 inch) cube fresh ginger root, peeled and grated
1/2 teaspoon (2.5ml) chilli powder
1/2 teaspoon (2.5ml) ground turmeric
2 teaspoons (10ml) garam masala
3 cups (750ml or 26 fl oz) vegetable stock
5cm (2 inches) cinnamon stick
2 tablespoons (30ml) tomato paste (puree)


Rinse the toor dal under a cold tap until the water runs clear then set aside
Parboil the potatoes by adding to a saucepan of boiling water, bringing back to the boil and boiling for 5 minutes before draining the potatoes and setting aside
Heat the vegetable oil in a large heavy-bottomed saucepan over a medium heat
Add the cumin seeds, coriander seeds and black mustard seeds and saute until the seeds start to pop (1-3 minutes), stirring often
Add the onion, garlic and ginger, mix well and saute until the onion is soft and golden (5-10 minutes), stirring often
Add the chilli powder, ground turmeric and garam masala, mix well and stir-fry for 2 minutes
Add the vegetable stock, cinnamon stick, tomato paste and toor dal, mix well, bring to a boil, reduce the heat to maintain a good simmer and simmer for 20 minutes, stirring every few minutes
Add the potatoes, mix well, bring back to the boil, reduce the heat to maintain a light boil and boil until the dal and potatoes are both cooked (25-40 minutes), stirring a few times
Serve hot

Recipe submitted on 18 April 2018

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