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Tuesday, 4 October 2016

Masoor Dal Tadka (Tempered Red Lentil Curry)


          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. Please check for a step by step method with pictures to prepare it.







  • 1/2 cup masoor dal (red lentils), soaked in water for 30 minutes
  • 2 tbsp. oil
  • 1 onion, chopped
  • 1 tbsp. ginger-garlic paste
  • 1 tomato, chopped
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 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 chili powder
  • 1 tbsp. coriander leaves





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

          Then add the tomatoes and all the dry spices.  Sprinkle some water and continue to fry on a medium flame till it is mashed.

         Add the soaked dal and saute for a minute. Add 1 1/2 cups water and pressure cook for 10 minutes on a medium flame after the first whistle.

          Heat the remaining oil and temper with the panch phoron. After it stops spluttering, add the garlic and fry till it changes colour. 

          Switch off the flame and add the red chili powder. Mix well and pour this tempering on the boiled dal. Garnish with coriander leaves and  serve with rice or chapattis.




                               Heat 1 tbsp. oil and fry the onions till light brown. 




                               Add the ginger-garlic paste and saute for a minute. 




                               Then add the tomatoes and all the dry spices.  



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




                                Add the soaked dal and saute for a minute. 




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




                               After it is boiled.....




                         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 chili powder. 




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









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