Not in the mood for cooking a complicated recipe, then this is right up your street! Masoor Dal Tadka is a stunning vegan dish that pairs so well with our premium super kernel basmati rice. A Perfect One Pot Dinner.
A perfect spiced lentil curry and you can tone down the spices and chillies as you like.
All you need is basic pantry ingredients to bring this masoor dal tadka together in minutes.
The tadka is where all the flavour comes to the dal.
Tadka is a cooking method where spices and other aromatics are cooked briefly in hot oil to bring out their best flavour, it is then added to dal or curry to infuse with its flavour. This is a different dal recipe that has a very unique taste, its healthy and nutritious. The one that we are using in this recipe is whole masoor with the skin on the whole brown lentils, mostly known as akha masoor or sabut masoor in hindi. As they are super cheap, they can be easily available on many grocery stores. You will find yourself coming back for bowl after of this dal.
Ingredients for Masoor Dal Tadka Recipe
Steps for Masoor Dal Tadka Recipe
Masoor Dal Tadka Recipe
Ingredients
1 cup Whole (sabut) Masoor
3 tbsp Oil
1 tsp Cumin
1 piece of Cinnamon
2 pinch Hing
1 Onion chopped
1 tsp Ginger Garlic paste
2 Green Chillies chopped
1 Tomato sliced or chopped
1 tsp Salt
1 tsp Coriander Powder
1 tsp Chilli Powder
1/4 tsp Turmeric Powder
3 tbsp Ghee
7 to 8 Garlic Cloves Sliced
2 Dried Red Chillies
1 tsp Kashmiri Chilli Powder
Fresh coriander leaves
Steps
Wash and rinse masoor dal for 2 to 3 times with running water and soak in water for half an hour.
Heat oil in a pressure cooker add cumin ,when it starts crackling put hing, simmer for 10 seconds, then put chopped onions, sauté for 2 minutes till light golden.
Add ginger garlic paste, sauté for 2 minutes and put the sliced tomatoes, again sauté for 2 minutes, till tomatoes are soft and mushy.
Reduce the flame add coriander powder, turmeric powder, chilli powder, give a good mix and then pour a little water and cover the cooker with a plate, cook for 2 to 3 minutes on low flame till the tomatoes and spices are cooked properly.
Transfer the soaked masoor dal into this masala and fry it for 4 to 5 minutes on high flame, pour 3 cups of water as you took 1 cup masoor. The proportion of water should be thrice the proportion of dal.
Mix dal with water, pressure cook it on high flame till one whistle, cook for 10 to 15 minutes on low flame for 2 to 3 whistles.
Once cooking is over wait until the pressure releases naturally.
Cut garlic buds into long thin slices, as this type of cutting gives a good flavour and is easily cooked.
Check the dal, if there is no water left pour little hot water, mix it, keep it on high flame till it boils, then reduce the flame, simmer for 3 to 4 minutes.
By the time dal is cooking.... Let us make the tadka.
In a small pan heat ghee, add long sliced garlic, keep stirring till it turns a little brown, then off the flame.
Now put dried chillies, chilli powder to this tadka and give a good mix until chilli powder gives out a nice colour, then pour this tadka on the cooking dal, sprinkle some fresh coriander leaves, then off the flame .
Enjoy this delicious, awesome dal with steamed rice, roti or naan.
Tandoori Naan recipe without oven without yeast is also available on our page. Please watch and try the combination you will definitely love it.
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Nutrition Tip This dal is a great protein packed vegetarian dinner and can be relish as soup also. It contains many important nutrients like folate, zinc, iron, phosphorus, potassium, magnesium and manganese. Its low in fats, calories and high in fibre protein and is a fantastic vegan gluten free dish. It is delicious, super flavourful and all time favourite dal for all vegetarians
Points to Remember * Before cooking lentils be sure to sort through them for any debris or stones. * Always put hot water to dal or any curry as it maintains the temperature of the dish. * No pre soaking required.
