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Toor Dal is a protein-rich Indian lentil curry that's both nutritious and deeply satisfying. This healthy vegetarian dish is ideal for meal prep, freezer-friendly, and supports a calorie deficit lifestyle.
Rinse 1.5 cups split toor dal under cold water until the water runs clear; drain well.
In a large saucepan, combine the rinsed dal and 4 cups water. Bring to a boil over medium-high heat, skimming off any foam.
Reduce heat to low, cover loosely, and simmer for 30–35 minutes until the dal is soft and creamy. Stir occasionally to prevent sticking.
Meanwhile, heat 2 tbsp olive oil in a heavy skillet over medium heat. Add cumin seeds and toast until fragrant, 30 seconds.
Add chopped onion, ginger, and garlic. Sauté for 4–5 minutes until onions are translucent, then add diced tomatoes, turmeric, coriander powder, and red chili powder. Cook for 6–8 minutes, stirring often, until the tomatoes break down.
Pour the onion-tomato mixture into the cooked dal. Season with salt and simmer together on low for 8–10 minutes for flavors to meld, stirring occasionally.
Remove from heat, stir in lemon juice, and adjust seasoning as needed. Garnish with fresh cilantro just before serving.
