Masoor Dal Tadka

Abdelaziz

Creamy red lentil dal simmered with turmeric and tomato, then finished with a sizzling tempering of cumin, mustard seeds, garlic, ginger and chili.

Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Calories: 315

1 1/2 cups red lentils (masoor dal) 300 g, rinsed until the water runs mostly clear
4 cups water 950 ml
1/2 teaspoon ground turmeric
1 teaspoon salt 6 g
1 medium tomato chopped
1 1/2 tablespoons ghee or avocado oil 22 ml
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
3 garlic cloves thinly sliced
1 tablespoon fresh ginger grated, 15 g
1 dried red chili optional
1 pinch asafoetida (hing) optional, use a brand labeled gluten-free
1/2 teaspoon Kashmiri chili powder
1 tablespoon lemon juice 15 ml
2 tablespoons fresh cilantro chopped

Combine the lentils, water, turmeric, salt and tomato in a medium pot. Bring to a boil over medium-high heat and skim off any foam.
Reduce to a simmer, partially cover and cook for 15 to 20 minutes, stirring now and then, until the lentils break down into a soft, creamy mixture. Add 1/4 cup (60 ml) of hot water at a time if it gets too thick.
While the dal simmers, heat the ghee in a small skillet over medium heat. Add the cumin and mustard seeds. When the mustard seeds start to pop, after about 30 seconds, add the garlic, ginger, dried chili and hing. Cook for 1 to 2 minutes, until the garlic is light golden. Do not let it darken.
Take the skillet off the heat, stir in the chili powder and pour the sizzling mixture over the dal.
Stir in the lemon juice, taste for salt and top with cilantro. Serve with basmati rice.

Use avocado oil instead of ghee for a vegan version. Nutrition values are rough estimates per serving, without rice.