Masoor Dal Tadka (Tempered Red Lentil Curry). This dal tadka is not just a regular dal. There is a simple trick that I have which makes sure it's a garlicky, smoky dal tadka that is unforgettable! Every time I make this dhaba dal tadka, I end up ordering some tandoori rotis and mostly making dhaba chicken curry to go with it.
It can be made with cream and butter, or with a simple tempering of spices. No matter how how it's made, it's sure to turn out tasty. Red lentils are called Masoor Dal in Hindi. You can cook Masoor Dal Tadka (Tempered Red Lentil Curry) using 14 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Masoor Dal Tadka (Tempered Red Lentil Curry)
- Prepare 1/2 cup of masoor dal (red lentils), soaked in water for 30 minutes.
- It’s 2 tbs of oil.
- Prepare 1 of onion, chopped.
- Prepare 1 tbsp. of ginger-garlic paste.
- It’s 1 of tomato, chopped.
- You need 1/2 tsp. of turmeric powder.
- It’s to taste of salt.
- Prepare 1 tsp. of cumin powder.
- You need 1 tsp. of coriander powder.
- It’s 1/2 tsp. of garam masala powder.
- You need 1 tsp. of panch phoron / cumin seeds.
- It’s 1 tsp. of garlic, chopped.
- You need 1 tsp. of red chilli powder.
- Prepare 1 tbsp. of coriander leaves.
You can find whole or split red lentils. Traditionally, lentils were first boiled in a pressure cooker and then mixed with tempering (tadka) These Red Lentils (Masoor Dal) pair perfectly with basmati rice. You can also pair with quinoa or cauliflower rice. Masoor dal translates as "red lentils" in Hindi.
Masoor Dal Tadka (Tempered Red Lentil Curry) instructions
- 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..
- 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 chilli powder..
- Mix well and pour this tempering on the boiled dal. Garnish with coriander leaves and serve with rice or chapattis..
So a dal doesn't refer to a specific dish, but to actual legumes! The literal translation of Dal Tadka is Dal=lentil and tadka=tempering. Tadka or chaunk (in hindi) is a term we often use in Indian cooking for the process of adding seasoning to a dish. It mostly involves adding spices like cumin seeds, mustard seeds, garlic, chilies, curry leaves etc. to hot oil or ghee. Making masoor dal (authentic red lentil curry) at home is SO much easier than you think.