Masoor Daal Tadka
This easy masoor daal is made with split red lentils and tempered spices and aromatic (tadka) for the best comfort food.
Ingredients
- 1 cup Masoor daal split red lentils
- 4 cups Water
- ¼ cup Oil
- 1 -2 Red chilli, whole or 1/2 teaspoon red chilli powder
- ¼ teaspoon Fenugreek seeds optional
- ½ tsp Mustard seeds
- 4-6 Curry leaves
- 1 Onion small finely chopped or fried red onion 2 tablespoons
- 1 teaspoon Ginger-Garlic paste
- 2 Tomatoes, chopped 4 tablespoons crushed tomato
- 1 teaspoon Cumin powder
- 1 tablespoon Coriander powder
- 1 teaspoon Turmeric powder
- Salt as per taste
- 1 tablespoon Cilantro finely chopped
- 2-4 Green chilis optional depending on preference
Instructions
- Wash, then soak daal for at least one hour (or longer).
- In a large pot, add the soaked dal with 4 cups of water along with fenugreek seeds and whole red chili.
- Bring to a boil, then simmer on medium heat for about 20 minutes, until the lentils are tender.
- Add the daal to a blender or blend using an immersion blender for a smooth texture.
- Next, in a pot, add the oil, curry leaves, mustard seeds, chopped onion (if using fresh onions) on medium heat.
- Fry till the onion is golden brown and the spices fragrant.
- Add the ginger-garlic paste
- If using fried onion, add them now.
- Lower the heat and add in the powdered spices, cumin powder, coriander powder, and turmeric powder. Cook for a few minutes, add in a couple of tablespoons of water now, if it looks like the spices are burning.
- Add in the tomatoes, and cook until softened and blended with the spices.
- Add in the cooked daal, mix and simmer on low heat for 10-15 minutes, until desired consistency.
- Garnish with cilantro and green chili, and serve with rice, roti or your preferred sides.