Masoor Dal Tadka - An aromatic, earthy dish that is quick and easy to make. This is a healthy recipe for Masoor Dal Tadka. Both comforting and delicious, it feels like a great big hug in a bowl. Serve with rice or roti.
You may have gathered by now that I love a good dahl/dal. Other favourites include:
I'm also partial to 'bhaurchi' Daal Chawal. Being bharuchi myself, I have grown up eating it. I just keep forgetting to photograph and upload the recipe. I will pop a recipe up soon. I have actually made some today. The key ingredient that makes it different to other daal's is this DagarFul or Kalpasi.
You may have also gathered that I am struggling to upload to the blog at the moment. I think it's just a phase to be honest and I think a lot of bloggers go through it. I really don't know how people upload everyday but I genuinely can't imagine creating that much content. I mean that is hours and hours of work for one post. It is absolutely amazing if you can do it. I really can't. Mainly because I am really trying to give my kids my undivided focussed attention. Also because I am studying. I am also working away on a project in the background.
Masoor dal tadka is a very popular dal in I believe Northern India. I am sure someone will correct me if I am wrong. The reason it is so popular is because unlike other dal's it cooks pretty quickly without compromising on flavour and comfort. They do not require pre-soaking, just rinse them until the water runs clear, then drain.
Masson Dal is high in protein and rich in fibre. The tadka or tempering is a combination of Indian spices like cumin seeds, dried red chillies etc which are shallow fried and poured over the lentils.
This is the most simple dal recipe. You can add fenugreek, cream, ginger and tomatoes but I really think it isn't needed. This dal reminds me of the dal my pakistani friends would have at home as a simple side dish. It is divine and our neighbours actually make it every.single.day!
Masoor Dal Tadka
- 1 tbsp Ghee or Oil
- 4 Dried Red Chillies
- 1 Small Onion Diced
- 4-6 Garlic Cloves Finely chopped
- 500 grams Masoor Dal (Red Lentils)
- 1.2 litres Water
- 1 tsp Turmeric
- 1 1/2 tsp Salt
- 2 tbsp Ghee
- 2 Dried Red Chillies
- 10 Fresh Curry Leaves
- 1 tsp Cumin Seeds
- 1 Garlic Clove Sliced finely
- Wash the lentils under cold water until the water runs clear.
- Heat the ghee in the pan, then add the dried red chillies, the onion and the garlic. Cook on medium/high for 8-10 minutes until the onions are golden brown but not too dark.
- Add the lentils to the pan, along with the turmeric and salt and water. Bring to the boil, cover and simmer on low for 30 minutes. Stir the dal a couple of times during the cooking process.
- In a small frying pan, heat the ghee/oil for tempering. Add all the ingredients for the tempering and cook for a few seconds until the aroma of the spice can be smelt. Pout over the cooked dal. Serve topped with freid onions and a squeeze of lemon, with rice or roti.