masoor dal tadka recipe | masoor dal fry | kali masoor dal tadka |

by Tarla Dalal

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masoor dal tadka recipe | masoor dal fry | kali masoor dal tadka |

Here is something you can prepare on any day, to enjoy the satiating wholesomeness of home-cooked meals! This Masoor Dal is prepared using common spice powders and pastes, not to forget tasty onions and tomatoes, which give it a lip-smacking flavour and aroma.

Serve it hot with your favourite Rotis , to make a hearty meal.

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Masoor Dal Tadka recipe - How to make Masoor Dal Tadka

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Preparation Time: 10 mins Cooking Time: 30 mins Total Time: 40 mins 4Makes 4 servings
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Ingredients

For Masoor Dal Tadka
3/4 cup whole masoor (whole red lentil) , washed and drained
2 tbsp oil
1 whole dry kashmiri red chilli , broken into pieces
1 cinnamon (dalchini) stick
1 star anise (chakri phool)
1 black cardamom (badi elaichi)
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1 cup finely chopped onions
1 cup finely chopped tomatoes
2 tsp ginger-garlic (adrak-lehsun) paste
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
2 tsp coriander-cumin seeds (dhania-jeera) powder
salt to taste
1 tsp lemon juice
2 tbsp finely chopped coriander (dhania)

For The Tadka
1 tbsp oil
1 tbsp finely chopped garlic (lehsun)
2 green chillies diagonally cut
1/4 tsp kashmiri red chilli powder

Method

For masoor dal tadka

To make masoor dal tadka recipe, combine washed masoor, salt to taste and 2 cups of water.
Pressure cook on a medium flame for 5 to 6 whistles. Allow the steam to escape then open the lid.
Heat oil in a deep pan, add kashmiri chilli, cinnamon, star anise, black cardamom, cumin seeds, hing and onions.
Saute on a medium flame for 2 to 3 minutes.
Add the tomatoes and ginger-garlic paste and saute for a few seconds.
Add turmeric powder, chilli powder, coriander-cumin seeds powder and mix well.
Add the dal, salt to taste and 1 cup hot water. Mix well and cook on a medium flame for 3 to 4 minutes.
Meanwhile for the tempering, heat oil in a small pan, add garlic, green chillies and kashmiri chilli powder.
Mix well and pour the tempering over the dal. Mix well.
Swtich off the flame and add lemon juice, coriander and mix well.
Serve masoor dal tadka hot.

Masoor Dal Tadka recipe with step by step photos

like masoor dal tadka recipe

masoor dal tadka recipe | masoor dal fry | kali masoor dal tadka | then do try other dal recipes also:
- chana, tuvar and green moong dal recipe | trevati dal | mixed dal with vegetables | healthy Indian dal |
- jain dal makhani recipe | no onion no garlic dal makhani | Indian dal makhani without onion garlic | jain dal makhani restaurant style |

what is masoor dal tadka made of?

See the below image of list of ingredients for making masoor dal tadka.

how to cook the dal

To make masoor dal tadka recipe | masoor dal fry | kali masoor dal tadka | in a pressure cooker, add ¾ cup washed masoor (whole red lentil). Whole masoor dal is the primary ingredient in a masoor dal tadka recipe. It's the lentil that gives the dish its name and its distinctive flavor and texture.
Add salt to taste.
Add 2 cups of water.

Pressure cook on a medium flame for 5 to 6 whistles.
Allow the steam to escape then open the lid.

how to make masoor dal tadka

Heat 2 tbsp oil in a deep pan.
Add 1 whole dry kashmiri red chilli, broken into pieces. It contributes a complex, smoky flavor that enhances the overall taste of the dal tadka.
Add 1 cinnamon (dalchini) stick. Cinnamon stick adds a warm, sweet, and slightly spicy depth of flavor to the masoor dal tadka.

Add 1 star anise (chakri phool).
Add 1 black cardamom (badi elaichi). Black cardamom imparts a smoky and earthy flavor that deepens the overall taste of the dal.
Add 1 tsp cumin seeds (jeera). Cumin seeds are highly aromatic. Toasting them brings out their fragrance, which enhances the overall aroma of the dal.
Add a pinch of asafoetida (hing). Hing is known for its digestive properties, helping to alleviate bloating and gas.
Add 1 cup finely chopped onions. Onions add a subtle sweetness and a mild onion flavor to the dal.

Sauté on a medium flame for 2 to 3 minutes.
Add 1 cup finely chopped tomatoes. Tomatoes add a sweet and tangy element to the dal, balancing the other spices and creating a complex flavor profile.
Add 2 tsp ginger-garlic (adrak-lehsun) paste. Ginger and garlic have strong, distinct flavors that add complexity and richness to the dal.
Sauté for a few seconds.
Add ½ tsp turmeric powder (haldi). Turmeric adds a warm, earthy, and slightly bitter note to the dish.

Add 1 tsp chilli powder. Chilli powder brings a spicy kick to the dish, adjusting the overall heat level to your preference.
Add 2 tsp coriander-cumin seeds (dhania-jeera) powder. Coriander and cumin seeds powder are essential components in the spice blend that gives Masoor Dal Tadka its distinctive flavor profile.
Mix well.
Add the cooked dal.
Add salt to taste.

Add 1 cup hot water.
Mix well and cook on a medium flame for 3 to 4 minutes.

for the tempering

Meanwhile for the tempering, heat 1 tbsp oil in a small pan.
Add 1 tbsp finely chopped garlic (lehsun).
Add 2 green chillies, diagonally cut. Beyond heat, green chillies contribute a complex flavor profile with hints of grassy and citrusy notes. This enhances the overall taste of the tadka.

Add ¼ tsp kashmiri red chilli powder. It imparts a beautiful, deep red hue to the dal, enhancing its visual appeal.
Mix well.
Pour the tempering over the dal.
Mix well.
Switch off the flame and add 1 tsp lemon juice. Lemon juice primarily adds a bright, tangy flavor to the masoor dal tadka.

Add 2 tbsp finely chopped coriander (dhania). Coriander adds a burst of fresh, herbaceous flavor that brightens up the rich, earthy tones of the lentils.
Mix well.
Serve masoor dal tadka recipe | masoor dal fry | kali masoor dal tadka | hot.

pro tips to make masoor dal tadka recipe

Don't overcook the tadka spices, otherwise it may burn. Once fragrant, immediately pour it over the dal to release their full flavor.
Chopped coriander leaves and a squeeze of lemon juice add a fresh finishing touch.