Masoor Dal with Tomato and Curry Leaf Tadka

Name: Masoor Dal with Tomato and Curry Leaf Tadka
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 3/4 cup Masoor Dal (Red Lentils); 2-3 cups water (adjust depending on the consistency); 1/4 tsp turmeric powder; 1 tsp salt or to taste; 1 medium tomato chopped finely; 1 medium onion chopped finely; 4 garlic cloves minced; 1/2 tsp cumin seeds; 2-3 green chillies slit; 1 tbsp Mustard Oil; 1 tbsp coriander chopped finely; For Tadka :; 1 tbsp ghee; 2 dry red chillies; 14-15 fresh curry leaves fried; 1/4 tsp cumin seeds; 3 garlic cloves minced; 1/2 tsp Kashmiri Red Chilli Powder; 1/4 tsp hing (asafoetida)

Kumkum Chatterjee @cook_12055532

Masoor Dal ( red lentils)with Tomato and Curry Leaf is a popular and comforting Indian dish. The lentils are boiled until cooked and a traditional tadka ( tempered spices) with cumin, onion, tomato, garlic and whole red chillies makes a flavourful variation to create a delicious,nutritious and savory dal that pairs perfectly with steamed rice or any Indian flatbread. #CA26 #week14 #WildAndWonderful #CurryLeaves

Kumkum Chatterjee @cook_12055532

Saved

Ingredients

Prep Time: 15 minutes Cook Time: 15 minutes

4 servings

3/4 cupMasoor Dal (Red Lentils)
2-3 cupswater (adjust depending on the consistency)
1/4 tspturmeric powder
1 tspsalt or to taste
1medium tomato chopped finely
1medium onion chopped finely
4garlic cloves minced
1/2 tspcumin seeds
2-3green chillies slit
1 tbspMustard Oil
1 tbspcoriander chopped finely
For Tadka :
1 tbspghee
2dry red chillies
14-15fresh curry leaves fried
1/4 tspcumin seeds
3garlic cloves minced
1/2 tspKashmiri Red Chilli Powder
1/4 tsphing (asafoetida)

Saved

Steps

Prep Time: 15 minutes Cook Time: 15 minutes

1

Wash the lentils 2-3 times discarding water.place the lentils in a pressure cooker and add 2 cups water, 1/2 tsp salt and 1/4 tsp turmeric powder. close lid and pressure cook upto 2 whistles.open lid after 2 minutes.
2

Heat mustard oil in a wok. sprinkle cumin seeds.when they splutter, add minced garlic and stir fry till aromatic. then add chopped onion and fry till light brown. add chopped tomato and sprinkle 1/4 tsp salt.saute till tomato is soft. now add the boiled dal and mix well.add more water to get the desired consistency.adjust salt to taste.
3

In a separate pan, heat ghee over medium heat.add 1/4 tsp cumin seeds and let them splutter. then add whole dry red chillies. add minced garlic.saute for about 30 seconds until garlic is light brown and aromatic. toss in fresh curry leaves and hing.let them sizzle and fry till crispy.turn the heat to low and stir in Kashmiri Red Chilli Powder. switch off flame immediately to avoid burning.
4

Pour the hot tadka over the bowl of cooked dal.cover it with a lid to trap the aromatic smoke. remove the lid, and stir to mix well.garnish with few more crispy fried curry leaves and chopped coriander leaves.serve hot with steamed rice, roti or any Indian flatbread, sabzi, some raita, salad and papad.

Tips

The consistency of dal depends upon your family's preference. Some like it thick and some thin. So adjust water accordingly.
The dal tastes good when the tempering is done in ghee and just before serving.It enhances the flavour of dal.

Saved