Red Lentil Dal (Masoor Dal Tadka)

Name: Red Lentil Dal (Masoor Dal Tadka)
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: g red lentils (masoor dal); ml water; ½ teaspoon Turmeric; 1 teaspoon salt; ½ teaspoon red chilli flakes; 1 tablespoon butter; 1 medium onion; 1 tablespoon oil; 2 green chillies; 1 tablespoon fresh coriander leaves; 3 tablespoons oil; ⅛ teaspoon asafoetida; 4 cloves garlic; 1 inch ginger; 1 teaspoon cumin seeds; ½ teaspoon fenugreek seeds; 1 tablespoon lemon juice

User Reviews

4.9

36 reviews

Excellent

Cook Time
mins
Total Time
30 mins
Servings
4 servings
Calories
177 kcal
Course
Main Course
Cuisine
Indian

Red Lentil Dal (Masoor Dal Tadka)

Justin Peters

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Our spicy red lentil dal is warming, full of flavour and delicious with steamed rice.

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Ingredients

Servings

g red lentils (masoor dal) 1½ cups, washed and drained
ml water 5 cups
½ teaspoon Turmeric
1 teaspoon salt
½ teaspoon red chilli flakes adjust to taste
1 tablespoon butter omit for vegan
1 medium onion diced small
1 tablespoon oil to fry the onion
2 green chillies seeds removed (or left in for more heat), chopped
1 tablespoon fresh coriander leaves chopped finely

For the tempering

3 tablespoons oil or ghee
⅛ teaspoon asafoetida optional
4 cloves garlic minced
1 inch ginger minced
1 teaspoon cumin seeds
½ teaspoon fenugreek seeds
1 tablespoon lemon juice

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Instructions

In a medium saucepan, combine g red lentils (masoor dal), ml water, ½ teaspoon turmeric, 1 teaspoon salt and ½ teaspoon red chilli flakes. Bring to a boil, then reduce heat to a gentle simmer.
Press the lentils against the side of the pan with a spoon, if they are soft, stir in 1 tablespoon butter using a hand blender, partially mash the lentils. Keep the heat on very low.
Reduce the heat as low as it will go and use a hand/stick blender to blend most of dal. Leave to simmer for a few more minutes.
In a small saucepan, heat 1 tablespoon oil and fry 1 medium onion till golden brown. Mix the onions, 2 green chillies and 1 tablespoon fresh coriander leaves to the lentils.
In the same small saucepan, heat 3 tablespoons oil, and gently fry ½ teaspoon fenugreek seeds, 4 cloves garlic, 1 inch ginger, 1 teaspoon cumin seeds, and ⅛ teaspoon asafoetida. As the garlic turns golden, turn off the heat and immediately pour the mixture over the lentils then cover. Mix in 1 tablespoon lemon juice and serve warm with steamed rice.

Notes

Leave the butter out to make this dal vegan.
Store - keep in a sealed container for up to 2 days. Warm on low heat before serving.

Nutrition Information

Show Details

Serving 1serving Calories 177kcal (9%) Carbohydrates 6g (2%) Protein 1g (2%) Fat 17g (26%) Saturated Fat 3g (15%) Polyunsaturated Fat 4g Monounsaturated Fat 10g Trans Fat 0.2g Cholesterol 8mg (3%) Sodium 686mg (29%) Potassium 85mg (2%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 176IU (4%) Vitamin C 6mg (7%) Calcium 21mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 177 kcal

% Daily Value*

Serving	1serving
Calories	177kcal	9%
Carbohydrates	6g	2%
Protein	1g	2%
Fat	17g	26%
Saturated Fat	3g	15%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	10g	50%
Trans Fat	0.2g	10%
Cholesterol	8mg	3%
Sodium	686mg	29%
Potassium	85mg	2%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	176IU	4%
Vitamin C	6mg	7%
Calcium	21mg	2%
Iron	1mg	6%