Fast or Fancy

Masoor Dal Tadka (Red Lentils)

Prep: 10m

Cook: 10m

Servings: 4

Masoor Dal is one of the more popular Indian stews in the West, possibly because it’s awesome. Even better, the fresh spices merge and become even better the next day – a perfect dish to reheat.

—Ingredients—

Fast

  • 1 tsp cumin seeds
  • 200g onion, chopped (~1 lg onion)
  • 1/4 tsp turmeric
  • 1/4 tsp garam masala
  • 1 tsp salt
  • 2 tsp garlic, minced (optional)
  • 200g red lentils, rinsed
  • 1 bunch cilantro, chopped

Fancy

Dal
  • 200g red lentils, rinsed
  • 1/4 tsp turmeric
  • 1 tsp salt
Spice Paste
  • 1/2 tsp chili powder
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground coriander
  • 1/2 tsp salt
curry
  • 1 tsp cumin seeds
  • 200g onion, chopped fine (~1 lg onion)
  • 2 tsp grated ginger
  • 2 tsp minced garlic
  • 240g tomato, chopped
  • 1 bunch cilantro, leaves roughly chopped, stems cut fine
  • 1 small chili pepper (optional)
Tadka
  • 1 tbsp ghee (or butter)
  • 1 dry red chili
  • 2-3 garlic cloves, sliced thin
  • 1/4 tsp kashmiri chili powder

—Method—

Fast Method
  1. Heat oil in a pot on low. Add cumin seeds and onion and cook until starting to soften, about 5m.
  2. Increase heat to medium-high. Add turmeric, garam masala. and salt. Add garlic if using. Cook for 1m.
  3. Add dal, 3c water.
  4. Bring to a boil, then reduce to a simmer. Leave uncovered.
  5. Cook for 15m. Lentils should be soft but still intact. Whisk to break down the lentils to desired consistency.
Fancy Method
  1. Cook the dal:
    • Bring 3c water to a boil, then add all Dal ingredients.
    • Return to a boil, then reduce to a simmer. Cover most of the way, but leave a small gap to avoid boiling over.
    • Cook until tender and beginning to fall apart, about 45m.
    • While the dal is cooking, prepare the rest of the dish.
  2. Prepare the spice paste:
    • Combine all ingredients with 2 tsp water.
  3. Prepare the curry:
    • Heat oil on low heat, then add cumin seeds. Toast for about 1 minute or until they start to brown.
    • Increase the heat to medium high and add the chopped onions. Cook, stirring frequently, until they start to caramelize, 6-8m.
    • Add the garlic and ginger. Cook for 1 minute.
    • Add the spice paste. Cook for 1 minute.
    • Add the tomatoes. Cook until soft, 2-3 minutes.
    • Add the chili and cilantro stems.
    • Add the dal. Simmer for 5m.
    • Add cilantro leaves
  4. Make the tadka (optional)
    • Melt the ghee or butter on low heat.
    • Add garlic and dry red chili. Cook until the garlic starts to brown, about 3 minutes.
    • Remove from heat and add chili powder.
    • Pour over the dal.

—Notes—

  • Dal can be served quite thick, or soupy, or anything in between; it’s entirely you’re preference. I like a more soupy consistency myself.
  • Like many Indian dishes, dal tastes even better the next day. You will likely need to add water before reheating, however, as dal thickens quite a lot when cool.

—Serving Ideas—

  • Serve with rice, naan, roti, or potato chips.

Nutrition Facts

Serving Size1plate
Servings2
Amount Per Serving
Calories100
% Daily Value *
Total Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Sugar
Protein
* % Daily Values are based on a 2,000 calories diet. Your daily value may be higher or lower depending on your calorie needs.

How does soaking affect cook time?

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