Masoor dal tadka recipe - a simple dal tadka recipe using red lentils or masoor dal. This dal tadka recipe needs no pressure cooker so it's perfect for bachelors or those of you who don't use or have a pressure cooker handy. Masoor dal cooks easily and I usually pre-soak the lentils, making it cook even faster.
Although it started well into my 20s, dal and rice is comfort food for sure. In Kerala cooking, masoor dals rarely feature and we usually stick to moong dal and toor dal to make the usual kootu and sambar. Masoor dal has a distinct reddish-pink colour that turns yellow on cooking, and a flavour that goes so well with a strong tadka or tempering.
While dal is most efficiently cooked to a mush in a pressure cooker, you don't have to have one, especially if you want to make dal tadka with easier-to-cook lentils. I pre-soak all dal before cooking because not only does it help to cook the dal quicker, it also helps break down complex sugars and carbs in the dal. Apparently, watering plants with the water used to soak the dal works well but I haven't tried this yet. My balcony garden is going through a rough patch currently, need to re-pot and re-sow everything.
More dal recipes on Edible Garden:
In the meantime, prepare the rest of the ingredients, chop the onion, garlic, and tomatoes
For tempering, start with heating the ghee
and add mustard seeds and cumin
When the mustard seeds pop and the cumin seeds sizzle, add the onions, red chillies, and garlic (remove stems from the red chillies, don't be like me)
When the garlic turns a light brown and the onions start to brown, add curry leaves and hing
Fry for another minute or so or until the onions turn a golden brown
Now add the tomatoes, salt, and sugar (if using)
Cook until the tomatoes turn soft (around 4-5 minutes)
Add tempering to the cooked dal
Mix well and add lime juice. Test for salt levels and add more as needed
Serve hot with rice and any curry
Notes:
- You can use a mix of different dal to make this dish. For speedier cooking, pressure cook the dal for 15 minutes or 3-4 whistles before tempering
- If you want a spicier dal, use red chilli powder or green chillies when cooking the dal or tempering
- Garnish with chopped coriander leaves if you have some handy
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Ingrid L
I was out living in the bush this summer with a group of people, and we all took turns cooking on the small propane stove. One night for supper we had rice and dahl, but the cooks burned the dahl and it was completely inedible. I can't wait to try this recipe and hopefully replace that awful memory with a good one! Lol! Thanks for sharing this recipe, Nags!
Ashley Hoober
I know it sounds bad but I think the best part is the colour! What a great vibrant yellow. Definitely have to try this one out this weekend. Thanks for sharing!!!
Ashley
nags
i agree! thanks ashley, do drop a note here if you try and like it
suraj mahali
me vi ni sikhna chaha ta hu tarka banane ke liye
BBJ
Red lentils are the easiest for me to get in the local supermarket. I may try this today. Keep you posted! Love the tempering and spices, gorgeous colors.
Liza Rose
This dal is look very nice
nags
Thank you Liza!
Taryn
This looks like the perfect bowl of dal. I was not raised in the culture but it is still comfort food to me 🙂
nags
aww thanks taryn
Sabrina
This dal looks wonderful!
nags
Thank you Sabrina!
Shanaz
That surely looks like a comfort food....I love freshly made dal, and this one looks yumm.
nags
Thank you Shanaz!
nags
Thank you!