Name: Tadkewali Masoor Dal recipe by Vanitha Bhat at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: ½ cup masoor dal/pink lentils; 2 medium sized tomatoes, chopped; 1 teaspoon jeera/cumin seeds; 1 medium sized onion, chopped; 2 green chillies, cut up or chopped; 1 teaspoon each grated ginger and garlic; ¼ teaspoon hing/asafoetida powder; ½ teaspoon turmeric powder; ½ teaspoon red chili powder (optional); ½ teaspoon garam masala powder; Salt to taste; 2 teaspoons oil/ghee; Chopped coriander leaves or crushed dried kasoori methi (fenugreek leaves) for garnishing; Lemon wedges

ABOUT Tadkewali Masoor Dal RECIPE

A simple dal curry with masoor dal and a tempering of onions with mild aromatic spices; perfect with any roti, paratha or even rice.

Ingredients Serving: 4

½ cup masoor dal/pink lentils
2 medium sized tomatoes, chopped
1 teaspoon jeera/cumin seeds
1 medium sized onion, chopped
2 green chillies, cut up or chopped
1 teaspoon each grated ginger and garlic
¼ teaspoon hing/asafoetida powder
½ teaspoon turmeric powder
½ teaspoon red chili powder (optional)
½ teaspoon garam masala powder
Salt to taste
2 teaspoons oil/ghee
Chopped coriander leaves or crushed dried kasoori methi (fenugreek leaves) for garnishing
Lemon wedges

Instructions

Wash masoor dal well and place in a pressure pan. Add chopped tomatoes and about 2 cups of water. Cook on high for about 2 to 3 whistles or until they turn soft and well cooked.
Once it is cooked, mash the cooked dal and tomatoes with a ladle or whisk. Add turmeric powder and salt to taste, bring to a boil. Once it comes to a boil, lower the heat and simmer for about 5 minutes
Meanwhile, prepare the tadka. In a saucepan, heat the oil/ghee. Once hot, add jeera and fry till it starts to crackle. Add chopped onions and green chilies; sauté for about one minute.
Stir in grated ginger and garlic, hing and red chili powder, if using. Fry for a few seconds till the raw smell of ginger and garlic is reduced. Add garam masala powder, stir gently and pour this seasoning over the simmering dal.
Mix well. Do a taste test and adjust the salt, if needed. Garnish with chopped coriander leaves or crushed kasoori methi.
Serve hot tadkewali masoor dal with a squeeze of lime or lemon juice. It goes great with any paratha, roti, naan, puri or any other Indian flat bread.

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