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Toor dal soup comprises boiled Toor dal cooked in a tomato soup and a few common Indian spices. It is then tempered with mustard and curry leaves cooked in ghee along with a pinch of hing. It is very easy to make Toor dal soup at home. Want to learn the steps? Read on.

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KEY TAKEAWAYS

Toor dal soup is a very common appetizer loved by both young and old alike.
Serve it with steamed rice, toasted bread, or roti and a light salad for a wholesome meal.

Toor dal soup tastes mildly spicy, tangy, and creamy.
Other similar recipes are moong dal soup, masoor dal soup, and mixed vegetable dal.

The Ingredients:

To boil the Toor dal:

1 cup Toor dal (split pigeon peas – washed, soaked for 2 hours)
2 cups water
1 tsp turmeric powder
Salt to taste

For making the Toor dal soup:

½ cup tomato soup powder
3 cups of water
1 tsp green chili (finely chopped)
1 tsp red chili powder
¼ tsp garam masala powder
Salt to taste
2 tbsp chopped coriander

For tempering the Toor dal soup :

2 tbsp ghee (clarified butter)
½ tsp mustard seeds
12 pieces curry leaves
asafetida (hing) – a pinch

For garnishing the Toor dal soup:

Fresh cream – as required
Coriander leaves – a few stems

This recipe came from my son’s skating coach. While chatting during practice breaks, he mentioned how his mother makes this dish after evening workouts. I asked if she could share the method, and he sent me a photo of her handwritten note.

I tried it the next evening. My husband found it energetic and balanced, and the boys felt it was “coach-approved.” Now, this is our post-activity power meal. That experience reminded me that fitness is not just in movement; it is in meals passed from active hearts to caring kitchens.

How to Make Toor Dal Soup? (Step by Step Guide with Images)

Step 1: Take 1 cup of Toor dal (split pigeon peas) in a bowl. Wash them nicely and soak them in water for 2 hours. When done, strain the water.

Step 2: Now, put the soaked Toor dal in a pan. Pour 2 cups of water in it. Then add salt to taste and 1 tsp of turmeric powder to it. Mix them all very nicely.

Step 3: Cover the pan and let it cook for about 6 to 7 minutes on a high flame. Remove the cover when done.

Step 4: Whisk it a bit so that the dal becomes softer and mushier. Keep it aside in a bowl. Do not strain the water.

Step 5: To make the tempering for the dal, heat 2 tbsp of ghee (clarified butter) in a separate pan on a medium flame. When the ghee melts, put in ½ tsp of mustard seeds. Let them crackle. When they stop crackling, add 12 pieces of curry leaves to it. Stir continuously and fry them for about 20 seconds. Now, add a pinch of asafetida (hing) to it and cook for 5 seconds. Keep it aside when done.

Step 6: Now, in another pan, take ½ cup of tomato soup powder, add 3 cups of water, and cook it for 2 to 3 minutes on a medium flame. Stir it continuously until the tomato soup becomes thick, as shown in the image below.

Step 7: At this stage, add the cooked dal to the tomato soup. Mix nicely.

Step 8: Now, add 1 tsp of green chili (finely chopped), 1 tsp of red chili powder, ¼ tsp of garam masala powder, and salt to taste to it. Mix everything very nicely.