Teresa's Recipes
Masoor Dal Tadka
Masoor Dal Tadka is a comforting and vibrant Indian dish that showcases the earthy flavors of red lentils. This lentil soup is tempered with a fragrant blend of spices, creating a warm and satisfying meal. Traditionally enjoyed across Indian households, it's a staple that reflects the heart of Indian cuisine, emphasizing the beauty of simple, wholesome ingredients. This dish pairs beautifully with steamed rice or soft roti, making it a complete meal that nourishes both body and soul.
Ingredients
- 1 cup Red lentils (masoor dal)
- 3 cups Water
- 2 tablespoons Ghee or oil
- 1 teaspoon Cumin seeds
- 1/2 teaspoon Mustard seeds
- 1/4 teaspoon Asafoetida (hing)
- 1 large, finely chopped Onion
- 1 tablespoon, grated Ginger
- 1, finely chopped (adjust to taste) Green chili
- 1 large, finely chopped Tomato
- 1/2 teaspoon Turmeric powder
- 1 teaspoon (adjust to taste) Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- to taste Salt
- for garnish Fresh coriander leaves
- 1 tablespoon Lemon juice
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Calories: 200
- Fat: 7g
- Carbs: 30g
- Protein: 10g
- Sodium: 300mg
- Sugar: 5g
Instructions
- Rinse the red lentils (masoor dal) under running water until the water runs clear.
- In a pressure cooker, add the rinsed lentils and 3 cups of water. Pressure cook for 3-4 whistles or until the lentils are soft and mushy.
- In a separate pan, heat ghee or oil over medium heat. Add the cumin seeds and mustard seeds. Let them splutter, releasing their aroma.
- Add the asafoetida (hing) and sauté for a few seconds until fragrant.
- Incorporate the finely chopped onion and sauté until it turns golden brown, which will enhance the sweetness of the dish.
- Add the grated ginger and chopped green chili, sautéing for about a minute until the raw smell dissipates.
- Stir in the finely chopped tomato and cook until it's soft and mushy, creating a rich base for the dal.
- Add the turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook for a minute to toast the spices.
- Add the cooked lentils (masoor dal) along with salt. Mix thoroughly and let it simmer for 5-10 minutes to allow the flavors to meld.
- Garnish with freshly chopped coriander leaves and drizzle with lemon juice for a refreshing finish.
- Serve hot with steamed rice or roti for a complete meal.
Tips
- For a richer flavor, you can add coconut milk at the end of cooking.
- Feel free to add vegetables like spinach or carrots for added nutrition.
- Adjust the level of spices based on your heat preference.