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Kokum Dal is a nourishing Indian lentil dish cooked with aromatic spices and a flavorful tempering. This high protein vegetarian staple is DASH-friendly, budget-conscious, and perfect for healthy family meals.
Rinse the split yellow pigeon peas (toor dal) thoroughly under running water, then soak for 30 minutes to ensure even cooking.
In a saucepan, combine soaked dal, water, turmeric powder, and kokum pieces. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 25–30 minutes until dal is soft and fully cooked.
Remove the cooked dal from heat; mash lightly with the back of a spoon for a creamy texture. Adjust water to reach your preferred consistency.
Heat vegetable oil in a small skillet over medium heat. Once hot, add mustard seeds and allow them to splutter, then immediately add cumin seeds, dried red chili, asafoetida, and curry leaves. Stir continuously for 30 seconds to avoid burning.
Pour the hot tempering over the cooked dal, add salt, and simmer together for 3–5 minutes on low heat so flavors meld. Stir well before serving.
