Masur Dal Tadka
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
10 steps. 20 minutes total.
- 1
Rinse the masur dal under running water until the water runs clear
- a.Transfer the rinsed dal to a pressure cooker. Add 3 cups of water, turmeric powder, and 1/2 teaspoon of salt. Stir well.
- 2
Step 2
- a.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.
- 3
While the dal is cooking, prepare the tempering (tadka)
- a.Heat ghee in a small pan (tadka pan) over medium heat. Once the ghee is hot, add the mustard seeds and let them splutter.
- 4
Add the cumin seeds, asafoetida, and broken dried red chilies
- a.Sauté for about 30 seconds until the cumin seeds sizzle and become fragrant.
- 5
Add the minced garlic and grated ginger
- a.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.
- 6
Step 6
- a.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.
- 7
Add the red chili powder and coriander powder
- a.Mix well and cook for one more minute to toast the spices.
- 8
Pour the prepared tempering directly into the cooked dal in the pressure cooker
- a.Stir everything together to combine well.
- 9
Step 9
- a.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.
- 10
Turn off the heat
- a.Stir in the garam masala, freshly chopped coriander leaves, and optional lemon juice. Mix well and serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a creamier texture, you can mash the dal slightly with the back of a ladle after pressure cooking.
- 2Soaking the dal for 15-20 minutes before cooking can reduce the cooking time slightly.
- 3For a smokier flavor (Dhungar method), place a hot piece of charcoal in a small steel bowl inside the cooked dal. Pour a teaspoon of ghee over the charcoal, and immediately cover the pot for 2-3 minutes to trap the smoke.
- 4Always add hot water to adjust the consistency of the dal. Adding cold water can alter the taste.
- 5Leftover dal can be stored in an airtight container in the refrigerator for up to 3 days. The dal will thicken upon cooling; add hot water while reheating.
Adapt it for your goals.
Dal Variation
This tadka recipe works well with other lentils like toor dal (pigeon peas) or moong dal (yellow lentils). Cooking times may vary.
Add VegetablesAdd Vegetables
Incorporate finely chopped vegetables like spinach, carrots, or bottle gourd (lauki) into the dal while pressure cooking for added nutrition.
Jain/No Onion Garlic VersionJain/No Onion-Garlic Version
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.
Double TadkaDouble Tadka
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.
Why this is on our healthy list.
Rich in Plant-Based Protein
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.
High in Dietary Fiber
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.
Packed with Essential Minerals
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.
Supports Heart Health
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.
Frequently asked questions
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.