Masoor Dal Tadka

Masoor tadka dal is a delicious Indian lentil curry made with red lentils. It's easy to make, flavorful, and healthy as well as naturally vegan and gluten free. Dal (also spelled dhal or daal) is one of the best way to get proteen. Dal (also spelled dhal or daal) is one of the most versatile, healthy, filling, and delicious meals. Dal translates to lentil, but when referred to in the context of food it means a spiced Indian lentil soup. Dal can be made thick or thin, and with any kind of lentil. It can be made with cream and butter, or with a simple tempering of spices. No matter how how it’s made, it’s sure to turn out tasty.

INGREDIENTS

• Masoor dal (red lentil) – 1 cup
• Onion – 1
• Tomatoes – 2
• Green chili – 1
• Ginger – 1-inch stick
• Asafoetida – 1/2 teaspoon
• Red chili powder – 1/2 teaspoon
• Coriander powder – 1 teaspoon
• Turmeric powder – 1/2 teaspoon
• Salt – to taste
• Dry red chilies – 1
• Kasoori methi (dried fenugreek leaves) – 1 tablespoon
• Cumin seeds – 1 teaspoon
• Ghee – 1 tablespoon

RECIPE

1. Wash the dal in several changes of water till the water runs clear. In the pressure cooker, add to the washed dal 2 cups of water, 1 chopped onion, 2 chopped tomatoes, chopped green chili, crushed ginger, turmeric powder and asafoetida powder.
2. Lock the lid of the cooker. Cook on high flame till one whisle, then on low flame for another 2 whistles. If not using a pressure cooker, cook in a pan covered till the dal has cooked. I like to cook masoor till the point where the dal is soft and mushes when pressed but the individual lentil grains otherwise retain their shape.
3. Let the pressure cooker release its steam naturally. Take the lid off, check if the thickness of dal is as you like. In case you want it thinner, add some extra water and bring the dal to a boil again.
4. Add salt and crushed kasoori methi to the cooked masoor dal. I give the dal a vigorous stir at this stage to blend the boiled pieces of onions and tomatoes, but take care not to pulverise my dal into paste.
5. In a tadka ladle, heat a tablespoon of ghee. When hot, turn the heat to low and add cumin seeds. As soon as cumin seeds splutter, turn off the heat. Immediately add a dry red chili (torn into 4-5 pieces), coriander powder, red chili powder and a teeny-tiny pinch of salt. Stir the ghee so that the masalas get cooked but don’t burn. After 20 seconds, pour the hot spiced ghee into the dal.