Simple Masoor Dal Tadka
This Simple Masoor Dal Tadka is a comforting and quick-cooking Indian lentil dish, perfect for a weeknight meal. Red lentils are simmered until tender and then finished with a vibrant, aromatic tempering of spices in ghee.
For 4 servings
Rinse the masoor dal thoroughly under cold running water until the water runs clear. In a pressure cooker, combine the rinsed dal, 3 cups of water, ½ tsp turmeric powder, and 1 tsp salt. Close the lid and cook on high pressure for 2-3 whistles (approximately 5-7 minutes after pressure is reached). Allow the pressure to release naturally, or quick release after 5 minutes.
While the dal is cooking, prepare the tadka (tempering). Heat ghee or oil in a small pan or a separate kadai over medium heat.
Once the ghee is hot, add the cumin seeds and whole dried red chilies. Sauté for 15-20 seconds until the cumin seeds splutter and turn light brown. Add the asafoetida (hing) and stir for a few seconds.
Add the minced garlic, grated ginger, and slit green chili (if using) to the pan. Sauté for about 1 minute until the raw aroma disappears and garlic turns golden.
Add the finely chopped onion and cook, stirring occasionally, until it turns translucent and light golden brown, about 3-5 minutes.
Stir in the finely chopped tomato and a pinch of salt (this helps the tomatoes break down faster). Cook for 3-4 minutes, mashing gently with the back of your spoon, until the tomatoes soften and the oil starts to separate from the mixture.
Once the dal is cooked and the pressure has released, open the cooker. Mash the dal lightly with a ladle for a creamier consistency. Pour the cooked dal into the tadka pan (or pour the tadka into the dal pot). Stir well to combine.
Bring the dal to a gentle simmer for 3-5 minutes, allowing the flavors to meld. If the dal is too thick, add a little hot water to reach your desired consistency. Taste and adjust salt if needed.
Garnish generously with fresh chopped cilantro. Serve hot with steamed basmati rice, roti, or naan, and a squeeze of fresh lemon or lime juice.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinsing the dal thoroughly removes impurities and helps prevent it from becoming overly foamy during cooking.
- 2For a creamier dal, mash a portion of the cooked lentils against the side of the pot with a ladle before adding the tadka.
- 3Always add the whole spices (cumin, dried chilies) to hot oil first to allow them to bloom and release their full aroma before adding other ingredients.
- 4Adjust the consistency of the dal by adding hot water gradually at the end until it reaches your preferred thickness. It tends to thicken as it cools.
Adapt it for your goals.
Smoky Tadka
For a restaurant-style smoky flavor, heat a small piece of charcoal until red hot. Place it in a small steel bowl in the center of the dal, drizzle a teaspoon of ghee over it, and immediately cover the pot for 2-3 minutes. Discard the charcoal before serving.
Vegetable BoostVegetable Boost
Add finely chopped spinach, carrots, or zucchini along with the tomatoes to boost nutrition and texture. Cook until tender before combining with the dal.
Spicier KickSpicier Kick
Increase the number of green chilies or dried red chilies in the tadka, or add a pinch of red chili powder along with the tomatoes for extra heat.
Why this is on our healthy list.
Rich in Plant-Based Protein
Masoor dal is an excellent source of vegetarian protein, essential for muscle repair, growth, and overall body function, making it a great option for those reducing meat intake.
High in Dietary Fiber
Lentils are packed with dietary fiber, which aids in digestion, promotes satiety, helps regulate blood sugar levels, and contributes to heart health.
Good Source of Essential Minerals
This dal provides important minerals like iron, folate, and magnesium, which are crucial for energy production, red blood cell formation, and nerve function.
Frequently asked questions
Yes, you can. Simply cook the rinsed masoor dal with water, turmeric, and salt in a regular pot over medium heat. It will take about 20-25 minutes, or until the lentils are tender and easily mashable. You might need to add a little more water during cooking.
