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Tomatillo Dal

Tomatillo Dal

Course Main Course, Sauce
Cuisine Indian, Mexican
Keyword dal, easy, sauce
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings


  • 300 grams Toor Dal (Split Pigeon Peas) approx: 1.5 Cups
  • 1/2 teaspoon Turmeric powder
  • 3 Cups Water liquid measure
  • 300 grams Tomatillio approx: 10-13
  • 3 cloves Garlic
  • 2 Thai green chili
  • 8 grams Himalayan Pink Salt approx: 1/2 Tablespoon


Cooking the Dal

  1. Stock Pot

    Add Toor dal and water to a medium sized heavy bottomed vessel like a crockpot and cook on medium flame, stirring often till the dal cooks and becomes mushy. 

    Pressure Cooker

    Pressure cook the dal and water for 3 whistles and wait for natural pressure release. 

    Instant Pot

    In the pot, add the Toor Dal and 3 Cups of water. Close the lid with the vent in sealing position. Set to manual or pressure cook mode and cook at high for 5 minutes. When you hear the beep, release pressure naturally for 5 minutes, and then manual pressure release for another five. Now switch to sauté mode

Tomatillo Dal and Tempering

  1. Grate the tomatillo and garlic. Finely chop the Thai peppers. On low flame or sauté (Instant Pot), add the tomatillo, green chili, and salt to the dal. Let it cook for 5 minutes till the mixture thickens and becomes cohesive. Taste and adjust for salt according to your taste. 

    Pour it in a serving bowl. 

    Tomatillo Dal
  2. Tempering

    Heat 2 Tablespoons of oil in a small pan, when it gets hot to touch, add the mustard seeds. The mustard seeds will sputter. Turn off the heat and top the Tomatillo Dal immediately (the tempering will slightly splatter, so be careful). Enjoy with rice.  

    Tomatillo Dal