Creamy Masoor Dal Tadka

Name: Creamy Masoor Dal Tadka
Total time: 1500 s
Yield: 3 - 5 servings
Cuisine: British
Ingredients: 1 cup red split lentils (masoor dal); 1 medium onion, finely chopped; 1 tsp minced garlic; 1 tsp minced ginger; 1 tsp curry powder (rajah); 1/2 tsp turmeric; 1 tsp paprika; Finely chopped (kambuzi), adjusted to taste; 1 cup heavy cream; 1/2 cup tomato purée; Salt, to taste; Oil, for cooking

Bianca Mwale @bianca_eatsy

Zomba, Malawi

I finally gave in to the demand and started selling my creamy lentil curry; now it feels like it’s the only thing on my menu. This dish delivers on all fronts: richness, comfort, and bold flavor. Masoor dal has a way of winning people over with every spoonful. I serve it with soft chapatis or buttery naan, perfect for scooping up every last bit of goodness - the kind that will have you shouting ‘scarpetta’, blending Italian indulgence with Indian delight.

Bianca Mwale @bianca_eatsy

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Ingredients

25 minutes

3 - 5 servings

1 cupred split lentils (masoor dal)
1medium onion, finely chopped
1 tspminced garlic
1 tspminced ginger
1 tspcurry powder (rajah)
1/2 tspturmeric
1 tsppaprika
Finely chopped (kambuzi), adjusted to taste
1 cupheavy cream
1/2 cuptomato purée
Salt, to taste
Oil, for cooking

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Steps

25 minutes

1

Gather ingredients
2

Prepare the Tadka by heating oil in a shallow pan over medium heat. Add the onions and sauté until soft and golden brown. Stir in the ginger, garlic, and chopped chilies, cooking until fragrant. This tadka (tempering) infuses the oil with deep flavor, which will enhance the entire dish
3

Add curry powder, turmeric, and paprika to the pan. Stir constantly for about 30 seconds to toast the spices, allowing them to release their full aroma without burning
4

Rinse the lentils in cold water until the water runs clear, then drain. Add them to the pan and stir for 2 minutes to let them absorb the tadka flavors. Pour in enough water to cover the lentils slightly and bring to a gentle simmer. Cook for about 10 minutes, or until the lentils soften and double in size, stirring occasionally and adding more water if needed
5

Stir in the tomato purée and cream, mixing well. Let the curry simmer for a few more minutes until it reaches your desired consistency. Season with salt to taste
6

Serve and Enjoy hot with soft chapatis or buttery naan, perfect for scooping up every last bit. I packaged mine for delivery
7

I served some the next day with steamed rice and leftover chapatis