Masoor dal recipe | Masoor dal tadka
 
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The recipe of masoor dal/ masoor dal tadka is basically a simple home cooking style food of Indians. The pink lentils are boiled until cooked first and then it is tempered with cumin, onions, tomatoes and garlic and whole red chillies
Author:
Recipe type: Main course
Cuisine: Indian
Serves: 3
Ingredients
  • ½ cup Masoor Dal
  • 2.5 cups Water
  • Salt to taste
  • ½ tsp Turmeric powder
  • 2 tsp oil
  • ½ tsp cumin seeds
  • pinch of asafoetida
  • 4 nos garlic, peeled
  • 2 nos Green chillies
  • ½ medium size onion finely chopped
  • 1 tomato roughly chopped
  • 1 tsp Red chilli powder
  • coriander leaves for garnishing
  • lemon juice 2 tsp
Instructions
  1. Clean wash and soak Masoor dal in enough water for 15 minutes.
  2. In a pressure cooker wash and rinse your soaked masoor dal and add water, salt and turmeric powder.
  3. Add grated tomato and green chillies.
  4. Close the lid of cooker and cook up to two whistles on high flame and then simmer it for few minutes.
  5. Switch off the flame.
  6. Keep aside till it cools down a bit.
  7. After cooling using whisker mix the dal nicely.
  8. Meanwhile start preparing for tadka/tempering.
  9. Heat oil n a pan.
  10. Give tadka (seasoning) of cumin seeds, let it splutter. Saute it nicely.
  11. And add in the onions, saute until light pink.
  12. Next add in finely chopped garlic.
  13. Add whole red chilli.
  14. Saute on slow flame till garlic turns to pink and red chilli fluff up.
  15. In the last lower the flame and add red chilli powder.
  16. Mix in the cooked dal along with the water in which it was boiling.
  17. Mix everything well and let it simmer for 5 minutes.
  18. Add in fresh coriander leaves. Mix and boil for another 5 mins.
  19. Add lemon juice and mix.
  20. Serve hot along with rice, sabzi, some raita salad and papad.
Notes
1. I have added tomatoes while cooking dal as my family prefers that way.

2. You can add tomatoes in tempering if you wish to.

3. The consistency of dal depends upon your family’s preference. Some like it thick and some thin. So adjust the water accordingly.

4. This dal tastes good when the tempering is done with ghee/clarified butter and just before serving. It enhance the flavor of dal.
Recipe by Yummy Tales Of Tummy at https://yummytalesoftummy.com/masoor-dal-recipe-masoor-dal-tadka/