Saturday 31 March 2018

Dal Tadka | Pakistani Masoor Dal Recipe

Masoor Dal Tadka Reicpe

For Dal:
  • 3/4 cup (250ml) masoor dal or red lentils
  • 2 (550ml) cups water or as needed 
  • 1 tsp salt or to taste
  • 1/2 tsp red chilli powder
  • 4 garlic cloves
  • 1/4 tsp turmeric powder
  • 6g maggi chicken stock cube (optional)
  • 1 small tomato, finely chopped
  • 2 tbsp oil
  • 1/4 tsp garam masala
  • 2 tbsp fresh coriander leaves, finely chopped

For Tadka:
  • 1 small onion, finely sliced
  • 1 tsp cumin seeds
  • 1/3 cup vegetable oil

Prepare Dal:
  1. Rinse the lentils and add them to a large pot.
  2. To the lentils add water, garlic, salt, red chilli powder, turmeric powder and mix well.
  3. Place the pot on the flame.
  4. Once the mixture starts boiling turn the heat to low and cover it partly for 10 minutes.
  5. Meanwhile in a small pan add 2 tablespoon of oil. Next add the chopped tomatoes, mash and fry well with a spatula. Fry just for few minutes (2-3 minutes), then add it to the cooking lentils and stir well.
  6. Next continue cooking the lentils for another 15 minutes on low flame again partly covered until they turn soft, mashed and creamy.
  7. If the water becomes less or the dal turns too thick add more water.
  8. After cooking the lentils for a total 25 minutes start preparing the tadka.

Prepare Tadka/Spice tempering:
  1. In a small pan heat oil / ghee or clarified butter. 
  2. Add whole cumin seeds and crackle them. Fry the cumin nicely but make sure not to burn them.
  3. Next add sliced onion and fry everything on medium heat for 5-7 minutes or until golden brown.
  4. Once golden brown pour the the entire tempering/tadka along with the oil and spices into the dal.
  5. Stir dal well. Then add garam masala and coriander leaves and stir well again.
  6. Remove from heat and serve with white basmati rice or hot paratha or roti.
  7. Enjoy warm!
  1. The dal tadka is neither too thick nor to thin in consistency. But if you prefer, you can go with slightly thick or thin consistency.
  2. Frying the tomato is an optional step, it gives the dal an extra delicious flavour. If you prefer, you can add the fresh chopped tomatoes directly to the dal.
  3. You can also soak the lentils for 30 minutes before cooking it but it's not necessary as the lentils get soft very quickly.


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