Tag Archives: Tooar Daal

Tooar Daal: A Sindhi Favorite.

Tovar Daal


Split Pigeon Peas Lentils



 Tooar daal is the most favorite daal among all the Sindhi’s, also known as khatti daal. If asked by any family member what should be for dinner the answer is simple, TOOAR DAAL. It is a daal that all children and adults love and is made almost every other day of the week. There are so many Sindhi’s who would like to eat this daal all year round and yet not be tired of the same meal. This daal is also eaten by a lot of other Indians (cooked differently). I think it is one of the most flavorful and tasty of all the daals.

My daughter likes this daal very much and she calls it river daal. She has named it since she was a child. One day I asked her why she called it by that name and the answer was quick, Indians immerse all kinds of things into the rivers for different reasons , this daal also has stuff floating in it and hence the name river daal. The yellow/brown color, mustard seeds and darkened cumin, red chilies, curry leaves, coriander leaves float on the top and remind you of a river. In a typical Sindhi meal Tooar Daal is eaten with plain rice along with fried potatoes and of course Sindhi papad. This daal can also be eaten just by itself or as a soup (comfort food) or you may dip some bread/pav in it. (That’s my favorite way – daal bread). So here we go with Tooar ji Daal or river daal.




  • 1 cup Tuvar (Tooar) Daal
  • 3/4 tsp Turmeric Powder
  • 1 tsp Red Chili Powder
  • 1 medium Tomato
  • 2-3 tbsp Tamarind Pulp (Add according to sourness desired).
  • 2 tbsp oil 
  • 1/2 tsp Cumin Seeds
  • 1/2 tsp Mustard Seeds 
  • 8-10 Curry Leaves
  • Salt to taste
  • Cilantro/Coriander Leaves for garnishing 




  • Wash and soak daal for 15-20 mins.
  • Pressure cook it with sufficient water and turmeric powder. (2 whistles and then simmer for few more mins).
  • After pressure is released, open the pressure cooker, the daal should be tender. Mash the daal completely using a beater/mashing kitchen tool (we call it  mandiharo‘ in Sindhi). Mandiharo is a long wooden spoon with a round (or hexagonal zigzag) base that we use for mashing daal in a round circular motion, until completely mashed or to desired texture.   
  • Chop and dice tomato. Add to daal mixture.
  • Add 4-5 cups of water, salt, tamarind pulp, red chilies to daal mixture and let it boil.
  • Heat the oil in a pan, add cumin seeds, mustard seeds and curry leaves. Fry till they splutter and crackle up. (This is called Tadka) Add this tadka to daal mixture.
  • Let it boil for few more mins.
  • Garnish with Cilantro leaves.
  • Serve hot, with Chawaran (Plain white Rice), Taryal Patata(Fried Potatoes) and Sindhi Papad.
  • Enjoy this Simple Sindhi comforting meal.


1) Sindhi’s like to add kokum which is typical in India and is very authentic. The kokum we get here is very dry and tends to mar the color of the daal, so I prefer not to add kokum. If you want to add kokum omit the tamarind juice. It is a matter of personal choice.
2) I have not added ginger as most Sindhi’s normally do. My way is to taste the daal and not the spice, so I prefer not to add ginger. I also want it kid friendly.
3) Put daal and tomato with 6-8 cups of water into a slow cooker (Slow setting) before you go to work. Come home and Voila’ you have daal all boiled and ready for tadka…

Keep it Simple, keep it Sindhi.