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Red Daal in Karahi dish

Masoor Daal (Red Lentils) with Garlic Tadka

Safira
Masoor Daal (Red Lentils) with Garlic Tadka - Here is how you can make the most flavourful Masoor and Split Moong Dal at home. This is an easy Vegetarian recipe that can be changed up easily. We add lots of Garlic (both sliced and pureed) as well as other ingredients to make a very robust, rich and delicious Daal that you will want to make time and time again. The Tadka is what makes it so don't skip it!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Dinner
Cuisine Indian, Pakistani, South Asian
Servings 4
Calories 359 kcal

Ingredients
  

Lentils

  • 400 g Split Masoor Daal Split Red Lentils (about 2 cups)
  • 1 ½ tablespoon Salt Adjust according to your preference. (You may need less depending on the Salt you use)
  • 1 tablespoon Kashmiri Chilli Powder
  • 1 tablespoon Smoked Paprika Powder
  • ½ teaspoon Turmeric Powder
  • 1 tablespoon Coriander Powder
  • ½ teaspoon Black Pepper Powder
  • 1 ½ teaspoon Ground Garam Masala Powder
  • 2 Tomatoes Diced
  • 2 inch Ginger Crushed
  • 3 Green Chillies Chopped
  • 1 teaspoon Red Chilli Flakes
  • 10 Curry Leaves
  • 2 l Water Boiled

Tempering

  • 200 ml Oil Veg or Sunflower
  • 2 tablespoon Ghee
  • 1 tablespoon Cumin Seeds
  • 10 Curry Leaves
  • 2 Garlic Bulbs Cloves peeled and sliced finely

To finish

  • ¼ teaspoon Hing Powder Asafoetida
  • 1 cup Fried Onions

Instructions
 

Step 1 – Cook the Daal

  • Rinse the lentils in 3 changes of Water and then drain.
  • Place in a deep pot with boiled Water, Salt, Kashmiri Chilli Powder, Paprika, Turmeric, Coriander, Black Pepper, Garam Masala, Chilli Flakes, Tomatoes, Ginger, Green Chillies, Red Chilli Flakes, Curry Leaves and Water.
  • Boil uncovered over medium low heat, (remove the foam that gathers at the top) until the Lentils have completely softened and broken down. You will likely need to top the Water up a few times.
    Note - Use a stick/immersion blender to blend the Lentils if needed.
  • Or place in a pressure cooker with 3 cups of Water and the remaining ingredients. Set the timer to 7 minutes and then do a natural pressure release.

Step 2 - Make the Garlic Tadka (Tempering of Spices - AKA Baghar/Chonk)

  • This is where all the flavour comes in and you can add many ingredients or just a few. I go all in here.
  • Heat Oil. Once hot, add Ghee, Cumin Seeds, Curry Leaves, sliced Garlic.
    Note - When the Garlic starts to turn a light golden brown, remove it from the heat otherwise it will taste acrid.

Step 3 - Blend the Lentils and add Tadka

  • Pour the Tadka onto the Daal. Be careful! It will splutter.
  • Add the Hing and Fried Onions and stir through.
  • Simmer for 5 minutes and garnish with chopped Coriander.
    Note - The Daal will thicken a lot as it cools so if it doesn't look thick yet, you can leave it to thicken or simmer over low heat till it thickens to your desired consistency.

Notes

Variations

Daal
You can use most Dals in this recipe but I would not recommend Green Mung Dal like I use in Keema Masur or Daal that won’t break down like Chana Daal.
Add Leafy Greens
Such as Spinach or Kale towards the end.
Add Vegetables
Add any veg you like! If you want to add root veg, they will require more cooking time or you can pre roast them before adding them to the Dal.
Add a fried Egg
Adding a fried egg to Dal makes it protein rich, delicious and comforting.

Pro Tips

  • Use fresh curry leaves for best aroma; frozen works too.

  • Fry garlic until just golden for sweet, nutty flavour.

  • Pour tadka just before serving to keep garlic crispy.

  • Simmer daal slightly thinner than desired; it thickens as it cools.

How to serve Moong Masoor Daal

This Daal goes well with Ghee Rice, Basmati Rice, Jeera Rice or flatbread like Garlic Naan.
It is also great with Papad (Papadums), Kachumber Salad, Veg Raita, and Achaar (Pickles).

How to store and reheat Daal

Fridge - Store Daal in the fridge for 2 days and in the freezer for up to 3 months.
Reheat - Thaw and then reheat over the stove or in the microwave. Depending on how thick the dal gets, you may need to add more water when reheating.
Freezer and Reheating - You can also freeze just the boiled Lentils for up to 2 months. Many people do this to save time for more time consuming Dal recipes. To reheat, simply thaw in the fridge overnight or take it out of the freezer on the morning that you intend to use it. Then proceed with the recipe as normal.

Other Sides to serve with Daal

Daal is often served as a side but I believe that this version is honestly the star of the show.
If you do wish to serve it as a side, serve alongside Masala Fish Fry and other mains such as Keema Matar, Lamb Chops Curry.

FAQs

What is a Tadka?


Tadka (also called chhonk or baghar) is sizzling spices in hot oil poured over cooked dal for aroma and flavour.

Can I adjust the spice level?


Yes! Add or reduce chillies according to taste.

Can I cook this in a pressure cooker?


Absolutely! Cook lentils with water and spices for 7 minutes, then release naturally. Add tadka at the end.

Nutrition

Calories: 359kcalCarbohydrates: 38gProtein: 14gFat: 17gSaturated Fat: 2gSodium: 688mgPotassium: 618mgFiber: 17gSugar: 3gVitamin A: 389IUVitamin C: 61mgCalcium: 73mgIron: 5mg
Keyword Daal, Dahl, Dal, Red Lentil Daal
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