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Masoor Daal Tadka

Masoor Daal Tadka

Indian red lentils dal
5 from 1 vote
Cook Time 40 minutes
Resting time 30 minutes
Course Main Course
Cuisine Indian
Servings 4 people

Ingredients
  

  • 250 gm red Lentils or Masoor daal
  • 500 ml water
  • 1 large onion finely chopped
  • 1 large tomato finely diced
  • 2 green chilli chopped with seeds
  • 5 tbsp sunflower oil divided
  • 1 tsp cumin seeds divided
  • 1.5 tsp salt
  • 1 tsp turmeric powder
  • 2 tbsp ginger garlic paste
  • 1 tsp red chilli powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1/8 tsp asafoetida / hing
  • 2 dried red chilli optional
  • 1/4 tsp red chilli powder optional
  • 7-8 curry leaves
  • 1 tsp sugar
  • 15 g coriander chopped

Instructions
 

  • Wash the lentils under running water for a couple of times and let it soak with water for 30 mins to ensure faster cooking and better digestion.
  • Meanwhile chop the onion, tomato, green chilli. In a pan add 2-3 tbsp oil and warm it up. Add ½ tsp cumin seeds and let it sizzle for a few seconds, follow this with chopped onion. Cook it for 5 mins on medium flame, till you see onions turn golden brown.
  • Add 1 tsp of salt and turmeric powder and mix well.
  • Add the ginger garlic paste and green chilli to the pan and cook it for 2-3 more minutes.
  • Now add the red chilli powder, coriander powder and cumin powder and stir well. Keep cooking it on a medium flame for 2 more minutes and then add the chopped tomato. Cook the tomatoes for 5 more mins and they will start turning soft.
  • Add the soaked lentils to the pan without the water used for soaking. Mix everything well. Add 240 ml water to the pan and increase the flame. Bring it to a boil and let it boil for a minute. Lower the heat, cover the pan and let it cook on a medium to low heat for 20 mins. Check on it occasionally and give it a stir.
  • After 20 - 25 mins, you will see the lentils have cooked really well and have thickened. Add the garam masala to the pan and mix well. Add 240 ml water to give a thinner consistency to the daal. Let it simmer without the pan cover.
  • Meanwhile grab another tiny pan for the tempering. In the pan add remaining oil, and once warm enough add the cumin seeds, asafoetida and curry leaves. Follow it up within a min with dried red chilli and some chilli powder (both optional). This step should take 3 mins and add this to the daal.
  • Give it a good mix. Check for seasoning and add salt if needed. Add 1 tsp sugar and some fresh coriander leaves.
  • Serve this with steamed rice or chapati (page xxx) and with a squeeze of fresh lime or lemon. Enjoy!

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Comments

  • November 13, 2023
    reply

    Leanne

    5 stars
    Thank you for a great recipe. I’ve adapted it and use it with my senior home economics class and they enjoy it as well. I’ve made substitutions based on availability (and cost) of ingredients. I use canned plum tomatoes, drained. I break them apart in the pot. For the green chili I use minced serrano pepper, about 10-20 ml (depending on person’s spice tolerance). First time I used Indian hot chili powder which was way too hot (for me anyway), so I reduced significantly. Then I switched to Kashmiri Chili powder and it is perfect as recipe is written – I’m not sure which is intended in the recipe. We serve over Basmati Coconut Rice. A squeeze of fresh lemon and some chopped cilantro leaves… delish! I didn’t have them do the tempering.

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