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A quick, comforting red lentil dal finished with a sizzling tempering of ghee, cumin, and garlic. This everyday North Indian staple is light, packed with protein, and comes together in under 30 minutes. Perfect with steamed rice or roti.
For 4 servings
Pressure Cook the Dal
Prepare the Tadka (Tempering)
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A quick, comforting red lentil dal finished with a sizzling tempering of ghee, cumin, and garlic. This everyday North Indian staple is light, packed with protein, and comes together in under 30 minutes. Perfect with steamed rice or roti.
This north_indian recipe takes 30 minutes to prepare and yields 4 servings. At 269.31 calories per serving with 12.93g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Simmer
Garnish and Serve
Substitute ghee with a neutral vegetable oil or coconut oil to make the recipe completely plant-based.
Incorporate finely chopped spinach, carrots, or bottle gourd (lauki) into the dal while pressure cooking for added nutrition.
For an extra layer of flavor, prepare a second, simpler tadka at the end with just ghee, dried red chilies, and a pinch of Kashmiri red chili powder for color. Pour over individual serving bowls.
This tadka recipe works beautifully with other lentils like toor dal (pigeon peas) or moong dal (yellow lentils), though cooking times may vary.
Masoor dal is a fantastic source of protein, essential for muscle building, tissue repair, and overall body function, making it a great choice for vegetarians and vegans.
The high fiber content aids in digestion, prevents constipation, and promotes a healthy gut. It also helps in providing a feeling of fullness, which can aid in weight management.
Lentils are known to help lower cholesterol levels. This dish is low in saturated fat and rich in folate and magnesium, which contribute to a healthy cardiovascular system.
Masoor dal is packed with iron, a crucial mineral for preventing anemia and boosting energy levels by helping to transport oxygen throughout the body.
Yes, it is very healthy. Masoor dal is an excellent source of plant-based protein, dietary fiber, iron, and folate. It's low in fat, cholesterol-free, and helps in managing blood sugar levels, making it a nutritious part of a balanced diet.
One serving (approximately 1 cup or 255g) of Masoor Dal Tadka contains around 250-300 calories, depending on the amount of ghee used. It's a relatively low-calorie dish packed with nutrients.
Absolutely. You can cook the dal in a regular pot or saucepan. It will take longer, about 30-40 minutes, for the lentils to become soft and mushy. Make sure to add more water as needed during the cooking process.
Yes, it's very easy to make this dal vegan. Simply replace the ghee with a plant-based oil like coconut oil, sunflower oil, or any neutral vegetable oil for the tempering.
Bitterness in dal can occasionally be caused by over-roasting spices, especially cumin seeds, or burning the garlic in the tadka. Ensure you sauté the aromatics until fragrant but not browned or burnt.
Store any leftover dal in an airtight container in the refrigerator for up to 3 days. The dal will thicken upon cooling. To reheat, add a splash of water to thin it out and heat it on the stovetop or in the microwave until hot.