Masoor Dal Tadka (Tempered Red Lentil Curry)

Name: Masoor Dal Tadka (Tempered Red Lentil Curry)
Cuisine: Indian
Ingredients: 1/2 cup masoor dal (red lentils), soaked in water for 30 minutes; 2 tbs oil; 1 onion, chopped; 1 tbsp. ginger-garlic paste; 1 tomato, chopped; 1/2 tsp. turmeric powder; to taste salt; 1 tsp. cumin powder; 1 tsp. coriander powder; 1/2 tsp. garam masala powder; 1 tsp. panch phoron / cumin seeds; 1 tsp. garlic, chopped; 1 tsp. red chilli powder; 1 tbsp. coriander leaves

Bethica Das @kitchen_flavours

Sharjah (UAE)

#Dal - Masoor Dal (red lentil) being one of my favourite, I decided to make something different this time. So here is my version of dal tadka, which I generally make either with tuvar dal or split moong dal.

The end result was simply delicious and I had along with plain steamed rice and with a dash of lime. You can as well have it with any Indian bread too.

Bethica Das @kitchen_flavours

Sharjah (UAE)

The end result was simply delicious and I had along with plain steamed rice and with a dash of lime. You can as well have it with any Indian bread too.

Saved

Ingredients

1/2 cupmasoor dal (red lentils), soaked in water for 30 minutes
2 tbsoil
1onion, chopped
1 tbsp.ginger-garlic paste
1tomato, chopped
1/2 tsp.turmeric powder
to tastesalt
1 tsp.cumin powder
1 tsp.coriander powder
1/2 tsp.garam masala powder
1 tsp.panch phoron / cumin seeds
1 tsp.garlic, chopped
1 tsp.red chilli powder
1 tbsp.coriander leaves

Saved

Steps

1

Heat 1 tbsp. oil and fry the onions till light brown. Add the ginger-garlic paste and saute for a minute.
2

Then add the tomatoes and all the dry spices.
3

Sprinkle some water & continue to fry on a medium flame till it is mashed.
4

Add the soaked dal and saute for a minute.
5

Add 1 1/2 cups water & pressure cook for 10 minutes on a medium flame after the first whistle.
6

Heat the remaining oil and temper with panch phoron. After it stops
spluttering, add the garlic and fry till it changes colour. Switch off the
flame and add the red chilli powder.
7

Mix well and pour this tempering on the boiled dal. Garnish with coriander leaves and serve with rice or chapattis.