Masoor Dal Tadka (Indian red lentil dal)
ca. 45 min.
Ingredients
2 cups dry masoor dal (aka red lentils), sorted and well rinsed
8 cups water
1 tbsp oil (coconut oil or neutral flavored)
1 large yellow onion, finely diced
6 cloves garlic, minced
1 tbsp minced ginger
2 green chiles, minced (can be seeded for less heat, use more or less to taste)
1 tbsp Indian curry powder
1 tsp whole mustard seed
1 tsp ground coriander
0.5 tsp ground cumin
1.5 tsp salt, more to taste
15 oz can diced tomatoes, or 1 1/2 cups chopped fresh tomatoes
cilantro, for garnish
basmati rice, to serve
Instructions
- Combine the lentils and water in a large pot. Bring to a boil, then turn the heat down to simmer. Skim off any foam that collects on top. Cook, partially covered, until the lentils are tender, usually 15-20 minutes.
- While the lentils are cooking, make the tadka. Heat a skillet over medium heat and add the oil and onion, garlic, ginger, chiles, and a pinch of salt. Fry until soft, about 5 minutes.
- Add the spices: curry powder, mustard, coriander, and cumin, along with the salt. Stir to combine and cook for about 60 seconds, then add the tomatoes. Cook about 7 minutes to cook down the tomatoes if canned, or until the tomatoes are soft and saucy if fresh.
- Add the tadka to the cooked lentils, and simmer over low heat for about 5 minutes to infuse with flavor.
- Serve garnished with cilantro and with basmati rice. Notes
Cook time can vary for lentils depending on how fresh they are. Very fresh lentils take les