Masoor Dal recipe | Masoor dal tadka | How to make masoor dal tadka with step by step instructions.
Masoor dal is known as dhuli Masoor dal or Pink lentils. Masoor dal is an important lentil used in india by Vegetarians. It’s gluten free and vegan.
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.
Tempering or tadka/fodni may vary for making Masoor dal recipe | Masoor daal tadka. Some like to use only garlic along with cumin, some prefer to have it with whole red chillies or some avoid onions and garlic completely. It depends upon the preference of the family.
Easiest ever recipe to make Masoor dal recipe | Masoor dal tadka :
Making masoor dal is one of the easiest dal recipes I have ever made. This doesn’t need much time for soaking and it gets cooked really fast in pot or cooker.
How to make your kids identify lentils :
As a blogger and mother of two grown up boys, I make it sure they should have knowledge of what veges and lentils they eat. As things and time are changing, we should encourage our sons more into cooking.
When they were very young I used to show them various lentils and ask them which lentils they would prefer to eat one particular day.
And after selecting a particular lentil, I used to narrate the name and tell them the importance of soaking them before cooking.
My children have named this dal as orange dal. I many times involve them helping me in measuring and soaking lentils according to our family’s needs.
This way they are familiar with almost all the lentils and vegetables we eat.
What’s for lunch Mumma today?
Being a truly a foodie family first thing in the morning my kids will ask is what’s cooking for lunch today Mom? Since our lunch generally comprises of sabzi, dal, roti, dahi and salad, I keep making various dals during the whole week.
Many times it’s single lentil cooked with tadka and on other days I mix two or three lentils together or sometimes I mix leafy veges to dal.
Masoor dal tadka is a weekly affair at my place. Serve this with steamed rice or roti.
You can have a look at my other lunch recipes like
Sindhi kadhi with steamed rice
Sindhi kadhi with steamed rice
Variations of Masoor dal recipe | Masoor dal tadka:
The method I have mentioned is simple, quick to cook and easy one. If you wish you can add tadka to dal the way you wish to.
Another style which I follow for tadka is that I don’t add tomatoes while boiling the dal. While making tadka, I add chopped tomatoes along with cumin, garlic and onions.
Recipe card
- 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
- Clean wash and soak Masoor dal in enough water for 15 minutes.
- In a pressure cooker wash and rinse your soaked masoor dal and add water, salt and turmeric powder.
- Add grated tomato and green chillies.
- Close the lid of cooker and cook up to two whistles on high flame and then simmer it for few minutes.
- Switch off the flame.
- Keep aside till it cools down a bit.
- After cooling using whisker mix the dal nicely.
- Meanwhile start preparing for tadka/tempering.
- Heat oil n a pan.
- Give tadka (seasoning) of cumin seeds, let it splutter. Saute it nicely.
- And add in the onions, saute until light pink.
- Next add in finely chopped garlic.
- Add whole red chilli.
- Saute on slow flame till garlic turns to pink and red chilli fluff up.
- In the last lower the flame and add red chilli powder.
- Mix in the cooked dal along with the water in which it was boiling.
- Mix everything well and let it simmer for 5 minutes.
- Add in fresh coriander leaves. Mix and boil for another 5 mins.
- Add lemon juice and mix.
- Serve hot along with rice, sabzi, some raita salad and papad.
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.
Instructions and pictorial presentation to make Masoor dal recipe | Masoor dal tadka
Clean wash and soak Masoor dal in enough water for 15 minutes.
In a pressure cooker wash and rinse your soaked masoor dal and add water, salt and turmeric powder. Add grated tomato and green chillies.
Close the lid of cooker and cook up to two whistles on high flame and then simmer it for few minutes.
Switch off the flame. Keep aside till it cools down a bit.
After cooling using whisker mix the dal nicely.
Meanwhile start preparing for tadka/tempering.
Heat oil in a pan. Give tadka/fodni (seasoning) of cumin seeds, let it splutter. Saute it nicely. And add in the onions, saute until light pink.
Next add in finely chopped garlic. Add whole red chilli. Saute on slow flame till garlic turns to pink and red chilli fluff up.
In the last lower the flame and add red chilli powder. Mix in the cooked dal along with the water in which it was boiling.
Mix everything well and let it simmer for 5 minutes. Add in fresh coriander leaves. Mix and boil for another 5 minutes. Add lemon juice and mix.
Serve hot along with rice, sabzi, some raita salad and papad.
Notes :
I have added tomatoes while cooking dal as my family prefers that way.
You can add tomatoes in tempering if you wish to.
The consistency of dal depends upon your family’s preference. Some like it thick and some thin. So adjust the water accordingly.
This dal tastes good when the tempering is done with clarified butter/ghee and just before serving. It enhance the flavour of dal.
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Regards ❤️
Lata
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