Raise hands if you are one who loves lentils? I have grew up in a household where lentil was inherent part of meal, everyday, regardless of anything else being in the meal or not. The reason there was so much emphasis of having lentils (also called dal or dhal) in meal was mainly because its rich in protein, vitamin and other minerals as well as low calories. Most importantly lentils are not so costly source of vitamins and protein.
Tempered Red Lentil | How to make Dal
Talking about lentils, lets understand what is lentil? Lentils are edible seeds from legume family, these have lens like shape and are sold with or with out skin.
Lentils are common food staple of Asians as well as North African cuisines, however Canada is one of the biggest producer these days.
Tempered Red Lentils – Tadka Masoor Dal Recipe | Your Food Fantasy
There are numerous dals (or lentils) and surely there is at least one dal which will appeal to your tastebuds. Two of my favourite dals are Dal Bukhara and Dal Makhni, which I make on special occasions. However, I make this red lentils or dhaba style tadka dal on regular basis.
Below is detailed and step by step recipe of Red Lentils / Masoor Dal
Tadka Masoor dal/ Tempered Red Lentil
- 1 Cup Red Lentils (Buy Now)
- 2 Tomatoes Medium, Finely Chopped
- 1 Onion Medium, Finely Chopped
- Tablespoon Ginger Grated
- 1 Tablespoon Garlic Finely Chopped
- 1 Teaspoon Salt (Buy from WholeFoodsOnline)
- 1/2 Teaspoon Turmeric Powder (Buy Now)
- 1 Teaspoon Coriander Powder (Buy Now)
- 1/3 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Garam Masala (Buy Now)
- 1/4 Teaspoon Asafoetida (Buy Now)
- 1 Teaspoon Cumin Seeds (Buy Now)
- 2-3 Dry Red Chillies
- 3 Tablespoon Ghee / Clarified Butter
- 1 Tablespoon Fresh Coriander Leaves Chopped
- Wash and soak lentil for 10 minutes. Now transfer it to a pressure cooker and add 1/2 teaspoon salt and turmeric powder. Add 2 cups of water and pressure cook for 3 whistles.
- In a pan heat 2 tablespoon of ghee/oil and add asafoetida and half of cumin seeds. Once they crackle, add onions and sauté till they are golden. Add grated ginger and garlic and sauté again for 2 minutes. Now add all the spices listed above and sauté again. Add chopped tomatoes and sauté till they are cooked and start leaving oil.
- Pour the boiled dal into the pan and mix well. Cook for 3-4 minutes and switch off the heat. Transfer the dal into a serving bowl. For tempering, heat rest of one tablespoon ghee/oil in a tadka pan and add dry red chillies, and rest of cumin seeds. Once fried, pour it over the dal. Garnish with coriander leaves and serve hot.
- Cooking time varies with different pressure cookers so adjust the timings accordingly.
- Adjust the amount of water according to your desired consistency.
- Dal tastes best when cooked in desi ghee/ clarified butter.