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A classic North Indian comfort food, this red lentil dal is quick, nutritious, and incredibly flavorful. A simple tempering of spices, onions, and tomatoes transforms the humble masur dal into a delicious, hearty dish perfect with rice or roti.
For 4 servings
Rinse the masur dal under running water until the water runs clear. Transfer the rinsed dal to a pressure cooker. Add 3 cups of water, turmeric powder, and 1/2 teaspoon of salt. Stir well.
Secure the lid of the pressure cooker and cook on medium-high heat for 2-3 whistles (approximately 10-12 minutes). Turn off the heat and allow the pressure to release naturally. Once the pressure has subsided, open the cooker and whisk the dal gently to achieve a smooth, creamy consistency.
While the dal is cooking, prepare the tempering (tadka). Heat ghee in a small pan (tadka pan) over medium heat. Once the ghee is hot, add the mustard seeds and let them splutter.
Add the cumin seeds, asafoetida, and broken dried red chilies. Sauté for about 30 seconds until the cumin seeds sizzle and become fragrant.
Add the minced garlic and grated ginger. Sauté for another minute until their raw aroma disappears. Then, add the finely chopped onion and cook for 5-6 minutes, stirring occasionally, until it turns soft and golden brown.
Stir in the chopped tomatoes, slit green chili, and the remaining 1/2 teaspoon of salt. Cook for 4-5 minutes until the tomatoes break down and become mushy, and you see oil separating from the masala.
Add the red chili powder and coriander powder. Mix well and cook for one more minute to toast the spices.
A classic North Indian comfort food, this red lentil dal is quick, nutritious, and incredibly flavorful. A simple tempering of spices, onions, and tomatoes transforms the humble masur dal into a delicious, hearty dish perfect with rice or roti.
This north_indian recipe takes 30 minutes to prepare and yields 4 servings. At 274.89 calories per serving with 13.14g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Pour the prepared tempering directly into the cooked dal in the pressure cooker. Stir everything together to combine well.
Bring the dal to a gentle simmer over low heat and let it cook for 2-3 minutes, allowing the flavors to meld. If the dal seems too thick, add a little hot water to reach your desired consistency.
Turn off the heat. Stir in the garam masala, freshly chopped coriander leaves, and optional lemon juice. Mix well and serve hot.
This tadka recipe works well with other lentils like toor dal (pigeon peas) or moong dal (yellow lentils). Cooking times may vary.
Incorporate finely chopped vegetables like spinach, carrots, or bottle gourd (lauki) into the dal while pressure cooking for added nutrition.
To make a satvic or Jain version, simply skip the onion, garlic, and ginger. The dal will still be delicious due to the other spices.
For an extra layer of flavor, prepare a second, smaller tadka with just ghee, cumin seeds, and a pinch of red chili powder to pour over the dal just before serving.
Masur dal is an excellent source of protein, which is crucial for muscle repair, building tissues, and overall body function, making it a great choice for vegetarians and vegans.
The high fiber content in red lentils aids digestion, prevents constipation, promotes a healthy gut microbiome, and helps in managing blood sugar levels by slowing down sugar absorption.
This dal is a good source of iron, magnesium, potassium, and folate. These minerals are vital for producing red blood cells, maintaining nerve function, regulating blood pressure, and supporting cell growth.
Being low in fat and free of cholesterol, masur dal is beneficial for cardiovascular health. The fiber and potassium content also help in lowering 'bad' LDL cholesterol and managing blood pressure.
One serving of Masur Dal Tadka (approximately 1 cup or 255g) contains around 260-280 calories. The exact count can vary based on the amount of ghee used.
Yes, it is a very healthy and balanced dish. It's rich in plant-based protein and dietary fiber from the lentils, and contains beneficial compounds from spices like turmeric, ginger, and garlic. It is naturally gluten-free and can be made vegan by using oil instead of ghee.
Absolutely. To cook it in a pot, bring the rinsed dal, water, salt, and turmeric to a boil. Then, reduce the heat, cover, and simmer for about 25-30 minutes, or until the dal is soft and cooked through. You may need to add more water as it cooks.
Yes, this recipe is easily made vegan. Simply substitute the ghee with a neutral-flavored vegetable oil, coconut oil, or mustard oil for the tempering.
Masur Dal Tadka pairs perfectly with steamed basmati rice (Dal Chawal), jeera rice, or Indian flatbreads like roti, chapati, or naan. A side of plain yogurt (dahi) and a simple cucumber-onion salad completes the meal.
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