Masoor Dal Tadka (Tempered Red Lentil Curry)

          Masoor Dal (red lentil) being one of my favorite, 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 hot steamed rice and with a dash of lime. You can as well have it with any Indian bread too. So check out the step by step pictorial recipe 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 sauté 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 sauté 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 chapatis.

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

                                 Add ginger-garlic paste & sauté for a minute. 

                                Then add tomatoes & all the dry spices.  

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

                                Add soaked dal & sauté for a minute. 

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

                                 After it is boiled.....

                   Heat remaining oil & temper with panch phoron. Then add garlic & fry till
                   it changes colour. Switch off the flame & add red chili powder. 

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