Masoor dal tadka Recipe
5/5
Masoor Dal Tadka is a popular Indian lentil dish made with red lentils (masoor dal) cooked to a creamy consistency and tempered with aromatic spices. It is a comforting and nutritious dish that is often served with rice or Indian breads like roti or naan. The tempering of cumin seeds, mustard seeds, and dried red chilies gives the dal a flavorful and aromatic touch. Masoor Dal Tadka is a staple in many Indian households and is enjoyed as a part of a balanced meal.
INGREDIENTS
- 1 cup masoor dal (red lentils), rinsed and soaked for 30 minutes
- 2 cups water
- 1 medium-sized onion, finely chopped
- 2 medium-sized tomatoes, finely chopped
- 2-3 green chilies, slit lengthwise
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- A pinch of asafoetida (hing)
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil or ghee
- Fresh coriander leaves for garnish
For the Tadka (Tempering):
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 2-3 dried red chilies
- A pinch of asafoetida (hing)
INSTRUCTIONS
- Drain the soaked masoor dal and rinse it again.
- In a pressure cooker, add the rinsed dal, water, chopped onions, chopped tomatoes, slit green chilies, ginger-garlic paste, turmeric powder, and salt. Mix well.
- Close the pressure cooker lid and cook the dal on medium heat for about 4-5 whistles or until the dal is soft and cooked.
- Once the pressure is released, open the cooker and give the dal a good stir. If the dal looks too thick, you can add some water to adjust the consistency.
- Heat oil or ghee in a separate pan. Add cumin seeds and mustard seeds. Let them splutter.
- Add a pinch of asafoetida (hing) and dried red chilies. Stir for a few seconds.
- Pour this tempering (tadka) over the cooked dal in the pressure cooker. Mix well.
- Add red chili powder and garam masala to the dal. Stir to combine all the flavors.
- Cook the dal on low heat for a few more minutes to allow the flavors to meld together.
- Garnish with freshly chopped coriander leaves.
TIPS
- Soaking the masoor dal before cooking helps in reducing the cooking time and improves the texture of the dal.
- Adjust the spice levels according to your taste preferences. You can increase or decrease the amount of red chili powder and green chilies.
- The tadka (tempering) plays a crucial role in enhancing the flavors of the dal. Ensure that the spices are properly roasted in hot oil or ghee for a few seconds to release their aromas.
- You can add a squeeze of lemon juice at the end to give a tangy twist to the dal, if desired.
- Garnish with fresh coriander leaves for added freshness and flavor.
NUTRITION VALUE
- Calories: 150-180
- Carbohydrates: 25-30 grams
- Protein: 10-12 grams
- Fat: 2-4 grams
- Fiber: 5-7 grams
