Indian red lentil Dal (Masoor Dal Tadka)

Masoor Dal Tadka is a simple and delicious lentil curry soup made with red lentils. Usually served with rice. Masoor Dal is the most common and popular Dal in India. They are easy to find and super quick to cook. They do not need to be soaked before. It can be cooked thick and creamy or thin like a Soup. Also, can add vegetables to make it healthier.

Tadka is a cooking method also known as Tarka, Chaunk, Bagar or Phoron. To prepare Tadka, whole spices such as cumin, coriander, mustard seeds and whole dried peppers are added in hot oil to bring out their aroma and flavour. Then chopped garlic, turmeric and red pepper powder are added. Finally, the Tarka is added to the cooked Dal to infuse its flavour with it and makes the Dal incredibly aromatic and flavourful.

 Ingredients

  • 100g red lentils
  • 1/2 onion finely chopped
  • 1 teaspoon grated ginger or ginger paste
  • 1 teaspoon turmeric powder
  • 1 and 1/2 teaspoon cumin powder
  • 1 tomato cut into small pieces
  • 1 tablespoon oil
  • 1 litre of water
  • Salt to taste

  For Tempering:

  1. 1 tablespoon oil
  2. 1 teaspoon cumin seeds
  3. 2-3 dry red chillies
  4. 1/2 teaspoon turmeric powder
  5. 1/2 teaspoon red chilli powder

  For garnish:

  1. 2 tablespoons fresh coriander leaves finely chopped.

 

Instructions

-Wash the lentils well with plenty of water and let them drain in a strainer.

-Put a pan with oil on medium-high heat. When the oil is hot, add the chopped onion and a pinch of salt.

-Fry until golden and add grated ginger or ginger paste, turmeric, and cumin powder. Add a splash of water so that the spices do not burn. Fry for a few seconds.

-Add the chopped tomatoes and continue frying. Then add the red lentils, mix everything, and stir fry for a minute.

-Add water and salt. Let it cook on medium heat for 15-20 minutes.

-Then, with a whisk stir the soup very well to break the lentils to get a homogeneous texture and continue to cook.

-Meanwhile, make the Tadka. Heat a small frying pan over medium flame and add oil.

-When the oil is hot, add dry red chillies and cumin seeds.

-When they start to sizzle, lower the heat and add turmeric and red chilli powder. Give them a quick stir and add directly to the cooked lentil. This whole process must be done very quickly without burning the spice powder.

-Stir everything well and sprinkle with freshly chopped coriander. Let it simmer on low heat for 5 minutes.

-Serve hot with rice or Chapati.

Sopa de lentejas rojas al estilo hindú (Masoor dal tadka)

Related Basics:

Pasta de ajo y jengibre

Comino (Jeera)

Cilantro o Coriandro (Dhania)

Curcuma (Haldi)

 

Indian red lentil Dal (Masoor Dal Tadka)

Indian red lentil Dal (Masoor Dal Tadka)

Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Cuisine India
Servings 2
Calories 160 kcal

Ingredients
  

  • 100g red lentils
  • 1/2 onion finely chopped
  • 1 teaspoon grated ginger or ginger paste
  • 1 teaspoon turmeric powder
  • 1 and 1/2 teaspoon cumin powder
  • 1 tomato cut into small pieces
  • 1 tablespoon oil
  • 1 litre of water
  • Salt to taste

For tempering:

  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • 2-3 dry red chillis
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder

For garnish:

  • 2 tablespoons fresh coriander leaves finely chopped.

Instructions
 

  • Wash the lentils well with plenty of water and let them drain in a strainer.
  • Put a pan with oil on medium-high heat. When the oil is hot, add the chopped onion and a pinch of salt.
  • Fry until golden and add grated ginger or ginger paste, turmeric, and cumin powder. Add a splash of water so that the spices do not burn. Fry for a few seconds.
  • Add the chopped tomatoes and continue frying. Then add the red lentils, mix everything, and stir fry for a minute.
  • Add water and salt. Let it cook on medium heat for 15-20 minutes.
  • Then, with a whisk stir the soup very well to break the lentils to get a homogeneous texture and continue to cook.
  • Meanwhile, make the Tadka. Heat a small frying pan over medium flame and add oil.
  • When the oil is hot, add dry red chillies and cumin seeds.
  • When they start to sizzle, lower the heat and add turmeric and red chilli powder. Give them a quick stir and add directly to the cooked lentil. This whole process must be done very quickly without burning the spice powder.
  • Stir everything well and sprinkle with freshly chopped coriander. Let it simmer on low heat for 5 minutes.
  • Serve hot with rice or Chapati.

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