{"id":1029,"date":"2024-08-26T07:11:11","date_gmt":"2024-08-26T07:11:11","guid":{"rendered":"http:\/\/ramimarcus.com\/fastorfancy\/?p=1029"},"modified":"2026-03-28T08:55:18","modified_gmt":"2026-03-28T08:55:18","slug":"masoor-dal-tadka-red-lentils","status":"publish","type":"post","link":"https:\/\/ramimarcus.com\/fastorfancy\/masoor-dal-tadka-red-lentils\/","title":{"rendered":"Masoor Dal Tadka (Red Lentils)"},"content":{"rendered":"\n
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Prep:<\/strong> 10m<\/p>\n<\/div>\n\n\n\n

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Cook:<\/strong> 10m<\/p>\n<\/div>\n\n\n\n

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Servings:<\/strong> 4<\/p>\n<\/div>\n<\/div>\n\n\n

\"\"<\/figure>\n\n

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. <\/p><\/div>\n\n\n

—Ingredients—<\/h2>\n\n\n\n
\n
\n

Fast<\/em><\/h4>\n\n\n\n
    \n
  • 1 tsp cumin seeds<\/li>\n\n\n\n
  • 200g onion, chopped (~1 lg onion)<\/li>\n\n\n\n
  • 1\/4 tsp turmeric<\/li>\n\n\n\n
  • 1\/4 tsp garam masala<\/li>\n\n\n\n
  • 1 tsp salt<\/li>\n\n\n\n
  • 2 tsp garlic, minced (optional<\/em>)<\/li>\n\n\n\n
  • 200g red lentils, rinsed<\/li>\n\n\n\n
  • 1 bunch cilantro, chopped<\/li>\n<\/ul>\n<\/div>\n\n\n\n
    \n

    Fancy<\/em><\/h4>\n\n\n\n
    Dal<\/h6>\n\n\n\n
      \n
    • 200g red lentils, rinsed<\/li>\n\n\n\n
    • 1\/4 tsp turmeric<\/li>\n\n\n\n
    • 1 tsp salt<\/li>\n<\/ul>\n\n\n\n
      Spice Paste<\/h6>\n\n\n\n
        \n
      • 1\/2 tsp chili powder<\/li>\n\n\n\n
      • 1\/2 tsp ground turmeric<\/li>\n\n\n\n
      • 1\/2 tsp ground coriander<\/li>\n\n\n\n
      • 1\/2 tsp salt<\/li>\n<\/ul>\n\n\n\n
        curry<\/h6>\n\n\n\n
          \n
        • 1 tsp cumin seeds<\/li>\n\n\n\n
        • 200g onion, chopped fine (~1 lg onion)<\/li>\n\n\n\n
        • 2 tsp grated ginger<\/li>\n\n\n\n
        • 2 tsp minced garlic<\/li>\n\n\n\n
        • 240g tomato, chopped<\/li>\n\n\n\n
        • 1 bunch cilantro, leaves roughly chopped, stems cut fine<\/li>\n\n\n\n
        • 1 small chili pepper (optional<\/em>)<\/li>\n<\/ul>\n\n\n\n
          Tadka<\/h6>\n\n\n\n
            \n
          • 1 tbsp ghee (or butter)<\/li>\n\n\n\n
          • 1 dry red chili<\/li>\n\n\n\n
          • 2-3 garlic cloves, sliced thin<\/li>\n\n\n\n
          • 1\/4 tsp kashmiri chili powder<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n

            —Method—<\/h2>\n\n\n\n

            Fast Method<\/em><\/h5>\n\n\n\n
              \n
            1. Heat oil in a pot on low. Add cumin seeds and onion and cook until starting to soften, about 5m.<\/li>\n\n\n\n
            2. Increase heat to medium-high. Add turmeric, garam masala. and salt. Add garlic if using. Cook for 1m.<\/li>\n\n\n\n
            3. Add dal, 3c water.<\/li>\n\n\n\n
            4. Bring to a boil, then reduce to a simmer. Leave uncovered.<\/li>\n\n\n\n
            5. Cook for 15m. Lentils should be soft but still intact. Whisk to break down the lentils to desired consistency.<\/li>\n<\/ol>\n\n\n\n
              Fancy Method<\/em><\/h5>\n\n\n\n
                \n
              1. Cook the dal:\n
                  \n
                • Bring 3c water to a boil, then add all Dal ingredients.<\/li>\n\n\n\n
                • Return to a boil, then reduce to a simmer. Cover most of the way, but leave a small gap to avoid boiling over.<\/li>\n\n\n\n
                • Cook until tender and beginning to fall apart, about 45m.<\/li>\n\n\n\n
                • While the dal is cooking, prepare the rest of the dish.<\/li>\n<\/ul>\n<\/li>\n\n\n\n
                • Prepare the spice paste:\n
                    \n
                  • Combine all ingredients with 2 tsp water.<\/li>\n<\/ul>\n<\/li>\n\n\n\n
                  • Prepare the curry:\n
                      \n
                    • Heat oil on low heat, then add cumin seeds. Toast for about 1 minute or until they start to brown.<\/li>\n\n\n\n
                    • Increase the heat to medium high and add the chopped onions. Cook, stirring frequently, until they start to caramelize, 6-8m.<\/li>\n\n\n\n
                    • Add the garlic and ginger. Cook for 1 minute.<\/li>\n\n\n\n
                    • Add the spice paste. Cook for 1 minute.<\/li>\n\n\n\n
                    • Add the tomatoes. Cook until soft, 2-3 minutes.<\/li>\n\n\n\n
                    • Add the chili and cilantro stems.<\/li>\n\n\n\n
                    • Add the dal. Simmer for 5m.<\/li>\n\n\n\n
                    • Add cilantro leaves<\/li>\n<\/ul>\n<\/li>\n\n\n\n
                    • Make the tadka (optional<\/em>)\n
                        \n
                      • Melt the ghee or butter on low heat.<\/li>\n\n\n\n
                      • Add garlic and dry red chili. Cook until the garlic starts to brown, about 3 minutes.<\/li>\n\n\n\n
                      • Remove from heat and add chili powder.<\/li>\n\n\n\n
                      • Pour over the dal.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n<\/div>\n\n\n\n
                        \n

                        <\/div><\/p>\n\n\n\n

                        —Notes—<\/h4>\n\n\n\n
                          \n
                        • 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.<\/li>\n\n\n\n
                        • 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.<\/li>\n<\/ul>\n\n\n\n

                          —Serving Ideas—<\/h4>\n\n\n\n
                            \n
                          • Serve with rice, naan, roti, or potato chips.<\/li>\n<\/ul>\n\n\n\n
                            \n\n\n\n

                            Nutrition Facts<\/h3>
                            Serving Size<\/span><\/span>1<\/span>plate<\/span><\/div>
                            Servings<\/span><\/span>2<\/span><\/div>
                            <\/div>
                            Amount Per Serving<\/div>
                            <\/div>
                            Calories<\/span><\/span>100<\/span><\/div>
                            <\/div>
                            % Daily Value *<\/div>
                            <\/div>
                            \n
                            Total Fat<\/span><\/span><\/div>
                            <\/div><\/div>
                            <\/div>
                            Saturated Fat<\/span><\/span><\/div>
                            <\/div><\/div>
                            <\/div><\/div>
                            Trans Fat<\/span><\/span><\/div>
                            <\/div><\/div>
                            <\/div><\/div><\/div>
                            <\/div><\/div>\n\n\n\n
                            Cholesterol<\/span><\/span><\/div>
                            <\/div><\/div>
                            <\/div><\/div>\n\n\n\n
                            Sodium<\/span><\/span><\/div>
                            <\/div><\/div>
                            <\/div><\/div>\n\n\n\n
                            Total Carbohydrate<\/span><\/span><\/div>
                            <\/div><\/div>
                            <\/div>
                            Dietary Fiber<\/span><\/span><\/div>
                            <\/div><\/div>
                            <\/div><\/div>
                            Sugar<\/span><\/span><\/div>
                            <\/div><\/div>
                            <\/div><\/div><\/div>
                            <\/div><\/div>\n\n\n\n
                            Protein<\/span><\/span><\/div>
                            <\/div><\/div>
                            <\/div><\/div>\n<\/div>
                            * % Daily Values are based on a 2,000 calories diet. Your daily value may be higher or lower depending on your calorie needs.<\/div><\/div><\/div><\/div>\n<\/div>\n<\/div>\n\n\n\n

                            How does soaking affect cook time?<\/p>\n","protected":false},"excerpt":{"rendered":"

                            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.<\/p>\n","protected":false},"author":1,"featured_media":1135,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[28],"class_list":["post-1029","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","tag-indian"],"_links":{"self":[{"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/posts\/1029","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/comments?post=1029"}],"version-history":[{"count":12,"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/posts\/1029\/revisions"}],"predecessor-version":[{"id":1402,"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/posts\/1029\/revisions\/1402"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/media\/1135"}],"wp:attachment":[{"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/media?parent=1029"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/categories?post=1029"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/tags?post=1029"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}