Masoor Daal Tadka

Masoor Dal Tadka Recipe

Masoor Dal Tadka is a flavorful and comforting Indian lentil dish made with red lentils (masoor dal). It is known for its rich, spiced tempering (tadka) that elevates the simple dal to a whole new level of deliciousness. Here’s a detailed recipe for making this dish.

Ingredients

For Cooking the Dal:

• 1 cup masoor dal (red lentils)
• 1 medium tomato, chopped
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt
• 3-4 cups water

For the Tempering:

• 2 tablespoons ghee (clarified butter) or oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 3-4 garlic cloves, finely chopped
• 1-inch ginger, finely chopped
• 2 green chilies, slit
• 2 dried red chilies
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1 medium tomato, finely chopped
• Salt to taste
• 2 tablespoons fresh coriander leaves, chopped

Optional:

• 1 tablespoon kasuri methi (dried fenugreek leaves)
• Juice of half a lemon

Instructions

Cooking the Dal:

1. Rinse the Dal: Rinse 1 cup of masoor dal under running water until the water runs clear.
2. Cook the Dal: In a pressure cooker, add the rinsed dal, 1 chopped tomato, 1/2 teaspoon turmeric powder, 1/2 teaspoon salt, and 3-4 cups of water. Cook for 3-4 whistles on medium heat until the dal is soft and fully cooked. Alternatively, you can cook the dal in a pot, which might take about 20-25 minutes.
3. Mash the Dal: Once the dal is cooked, open the pressure cooker after it has depressurized. Mash the dal slightly with the back of a spoon to get a creamy texture. Set aside.

Preparing the Tempering:

1. Heat the Ghee: In a large pan or kadai, heat 2 tablespoons of ghee over medium heat.
2. Add Cumin Seeds: Once the ghee is hot, add 1 teaspoon of cumin seeds and let them splutter.
3. Add Aromatics: Add the finely chopped onion and sauté until golden brown.
4. Add Ginger and Garlic: Add the finely chopped garlic and ginger. Sauté until the raw smell disappears.
5. Add Green and Red Chilies: Add the slit green chilies and dried red chilies. Sauté for a few seconds.
6. Add Spices and Tomato: Add 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, and 1 teaspoon coriander powder. Sauté for a few seconds. Then, add the finely chopped tomato and cook until the tomato is soft and the oil starts to separate from the masala.
7. Combine with Dal: Add the cooked and mashed dal to the tempering. Mix well and let it simmer for 5-10 minutes on low heat.
8. Seasoning: Add salt to taste and 1/2 teaspoon garam masala. If using, crush and add 1 tablespoon of kasuri methi (dried fenugreek leaves).
9. Garnish: Garnish with chopped fresh coriander leaves.

Serving:

• Serve the Masoor Dal Tadka hot with roti, naan, or steamed rice. Optionally, squeeze some fresh lemon juice over the dal before serving for a fresh burst of flavor.

Enjoy your delicious and aromatic Masoor Dal Tadka!