Masoor Dal Tadka (Red Lentil Tempering)

Masoor Dal Tadka (Red Lentil Tempering) ingredients

• 1 cup masoor dal (red lentils)
• 3 cups water
• 0.5 tsp turmeric powder
• 0.75 tsp salt
• 2 tbsp ghee or oil
• 1 tsp cumin seeds
• 0.25 tsp asafoetida (hing)
• 1 medium onion
• 1 tbsp ginger-garlic paste
• 1 green chili
• 2 medium tomatoes
• 1 tsp red chili powder
• 1.5 tsp coriander powder
• 0.5 tsp garam masala
• 2 tbsp fresh cilantro
• 1 tbsp ghee or oil
• 0.5 tsp cumin seeds
• 2 dry red chilies
• 0.125 tsp asafoetida (hing)
• 0.25 tsp red chili powder

How to make Masoor Dal Tadka (Red Lentil Tempering)

1. Wash 1 cup masoor dal thoroughly under cold running water until the water runs clear. In a pressure cooker or a heavy-bottomed pot, combine the washed dal with 3 cups of water, 0.5 tsp turmeric powder, and 0.75 tsp salt. If using a pressure cooker, cook for 3-4 whistles on medium heat, then let the pressure release naturally. If using a pot, simmer for 20-25 minutes until the dal is tender and mushy.
2. While the dal is cooking, prepare the first tadka. Heat 2 tbsp ghee or oil in a separate pan or kadhai over medium heat. Add 1 tsp cumin seeds and 0.25 tsp asafoetida (hing) and let them splutter for about 30 seconds.
3. Add the finely chopped medium onion to the pan and sauté for 5-7 minutes, stirring occasionally, until it turns translucent and lightly golden.
4. Stir in 1 tbsp ginger-garlic paste and 1 slit green chili. Cook for 1-2 minutes until the raw aroma of the ginger-garlic disappears.
5. Add the 2 finely chopped medium tomatoes to the pan. Cook for 5-7 minutes, mashing them gently with the back of a spoon, until they soften completely and the oil begins to separate from the mixture. Then, stir in 1 tsp red chili powder, 1.5 tsp coriander powder, and 0.5 tsp garam masala. Cook the spices for 1 minute.
6. Once the dal is cooked, mash it lightly with a whisk or spoon for a smoother consistency. Add the cooked dal to the prepared tadka in the pan. Mix well, ensuring the tadka is fully incorporated into the dal.
7. Check the consistency; if the dal is too thick, add a little hot water (about 0.5 to 1 cup) to reach your desired consistency. Bring the dal to a gentle simmer for 5 minutes, allowing the flavors to meld.
8. **For the Optional Second Tadka:** In a small tempering pan, heat 1 tbsp ghee or oil over medium-low heat. Add 0.5 tsp cumin seeds, 2 dry red chilies, and 0.125 tsp asafoetida. Sauté for 30 seconds until fragrant. Immediately remove from heat and stir in 0.25 tsp red chili powder.
9. Pour the hot second tadka directly over the simmering dal. Stir gently. Garnish generously with 2 tbsp chopped fresh cilantro.
10. Serve the Masoor Dal Tadka hot with steamed basmati rice, roti, or naan for a comforting and nutritious Indian dinner.

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